How To Commercially Roast Coffee Beans


Coffee beans roasting are an important process in determination of the flavor of the coffee. It is the transformation of green coffee beans’ chemical and physical properties to form coffee products which are roasted.

Roasting helps in bringing the aroma out which is locked inside the coffee beans which are green. The beans ‘greenness helps the coffee bean in retaining its quality and taste.

Chemical changes are caused by roasting as the beans are rapidly brought to temperatures which are very high. On reaching the peak, they are cooled quickly in bringing the process into a stop. Coffee beans which have been roasted weigh lesser since the moisture has been roasted out. On biting, they are crunchy and can be grounded or brewed. Roasting of the coffee beans is an art and also a science. For one to become an expert in coffee beans roasting, he/she needs to undergo a training to be able to read the coffee beans and making decisions with timing in split-second.

The process of coffee beans roasting

Roasting of the coffee beans is a process whereby the heat turns coffee into dark brown beans which are fragrant. The whole process consists of sorting-roasting-cooling, grinding and also packaginkg.Bags carrying the green coffee beans are opened by a machine and are dumped into a hopper which screens in removal of debris.Weghing of the beans then takes place and they are transferred to the conveyors which are pneumatic into hoppers for storage.

The coffee beans are then lead into the roaster where the real process begins.

It starts with an endothermic process where the green beans dry slowly to develop a color which is yellow a toast like smell. After that, the first crack at 205 degree Celsius occurs where the coffee bean enlarges in size and turning its color to light brown having a 5% weight.

The temperature then rises from 205 degree Celsius to 220 degree Celsius and the color turns from light brown to brown which is medium to gain a weight loss of 13 %.The chemical process that results from here is a pyrolysis process characterized by the chemical composition change of the beans as they release carbon IV oxide.

A short period, which is endothermic, is followed by the second crack which occurs at between 225 degree Celsius sand 230 degree Celsius when the roaster color is fully defined i.e. medium dark brown. The coffee beans heat themselves and they require the roaster heat to be adjusted at the source.

Potentials which are espresso are maximized during roasting when maximizing the sweetness of the coffee and minimization of the acidity and bitterness of the coffee bean. Sugars contained in the coffee bean are caramelized at between 170 degree Celsius to 200 degree celcius.Sucrose on the coffee has a direct relationship with coffee’s dark color.

Coffee beans which are premier like the Hawaiian Kona are lightly roasted in preservation of coffee flavor which is innate. This implies that the rate of cooling of the coffee beans and the method used can affect the flavor of the coffee.

In the coffee market, roasts of coffee are described by .names like, French roast coffee or Full City Roast Coffee. They say that the best choice is the Full City Roast Coffee.

In the past, roasting of the coffee beans was done by the use of a frying pan which is dry and a medium heat applied. As the stirring continuous, the heat is monitored to prevent the coffee beans from burning .The roasting takes 15 minutes. After the roasting process, the coffee beans are placed on a plate and a towel placed on to it for excess oil removal.Cofee which is the strongest is obtained from prolonging the roasting process for more 5-7 minutes.

The Equipment

Equipment used in coffee roasting depend on the roaster’s ambitions. Screws which are gigantic with a drum which is rotating are used for roasting of coffee beans commercially. The screws help the coffee beans to move downwards into the drum. As the coffee beans reach the end of the drum, it becomes roasted and is cooled by water or air. Temperatures are automatically controlled.

A specialty roaster has a batch roaster that rotates coffee in batches at a rather time. Drum and hot air machine is a roasting machine whose rotating drums are horizontal to enable green coffee beans to be tumbled in heat. Heat source can be gas, electricity or wood. Heat source is placed under the drum.…

Coffee Roast Flavours

Coffee beans need to be roasted in order to bring out that good flavor that we all crave for. When it comes to the roasting of coffee, it varies and it is of different degree and level, depending on how the consumer wants it. The degree of the roast determines the flavor of the coffee and it is all a matter at which the internal temperature of the coffee beans is.

When it comes to the level of roast and the flavoring of the coffee, it can only be determined at the critical stage which is the first crack and the second crack. There are three levels of roast which are the light, medium and dark level and in all these stages, the flavor of the coffee definitely changes.

Light roast

This is where the coffee beans are roasted but to a slightly lighter degree which makes their color change slightly and become close to that of cinnamon. Therefore, the coffee beans are still of a brighter color. The roasting g is halted immediately at the sound of the first crack. However, during the roasting, it is always ensured that no oil remains at the surface of the coffee beans. The temperature under consideration at this level is usually 383 degrees farenheight.

At this level, you can easily tell that the grains are at the state of being toasted and somewhat have a level of acidity. It is also noted that the caffeine level is also high as well at this level because they are retained from the green coffee beans. This level coffee is commonly referred by other names such as cinnamon roast, half city, light city, New England roast among others.

Medium roast

This level is where the coffee beans are heated until the second crack sound is heard. This type of coffee has a richer taste and it definitely has a deeper color. Their taste and aroma is quite strong and noticeable. The important temperature marks at this level is usually 427 degrees Fahrenheit which is normal for the internal temperature of the coffee beans and roasting is stopped when the temperature is reached at 428 degrees. This is where the second drack is just about to take place.

Only different thing about them is that they lack the grainy appeal and their level of caffeine is not that high but rather reduced. The common names used to refer to this level of coffee include names such as city, regular and American roast.

Dark roast

This level of coffee is achieved when the roasting process is stopped when the second crack is in progress. Much o0f the acidity at this level is neutralized therefore the acidity level of the coffee at this stage is closed to zero. The flavor of this coffee i9s much of bitter sweet which is enjoyed by quite many.

Therefore, the color is very dark, quite close to chocolate and most of the oil on the surface of the coffee beans is retained which makes it possible for one to notice an oily surface when coffee of this type is prepared. Since most of the acidity is neutralized, also the caffeine level of this coffee is quite low as compared to coffee types of the other levels. The common names used to refer to this coffee type include names such as French, Italian, Espresso, Continental, New Orleans and the Spanish roast.

Because people seem to have different tastes, also the coffee flavors come on different flavors so as to cater to the coffee lovers. The flavors vary when it comes to their caffeine levels, which is mostly influenced by their acidity levels. Also, their surface oil on the coffee beans vary depending to which level they are roasted.

To bring about the difference in their levels, the only thing that is varied during roasting is the point at which the roasting is halted which might be at or during the onset of the first crack or during or at the onset of the second crack which mostly affects the internal temperature of the coffee beans. The colors are also a great and important factor that really helps in determining the roast flavors. This is one of the beautiful features of coffee.…

How To Roast Coffee In A Popcorn Popper

Some people enjoy the fresh aroma of coffee in the morning time. In fact, it’s a great way to awake in a.m. before getting out of bed, especially on a day off from work or school. Because everyone is different, the type of coffee that an individual may drink today can range from instant decaffeinated coffee to roasted coffee beans. So, people can pick and choose the one that like the most. However, for those who have had a chance to drink a cup or two of coffee that comes from roasted coffee beans, they may not be partial to instant coffee at all.

With that being said, here’s a few essential things that some people may need to know about how to make roasted coffee beans. One of the most notable involves how an individual can roast coffee beans in a popcorn popper instead of the traditional coffee brewing machines that have been made today. Listed below is how its done so we have included a step by step guide that everyone can follow.

1. Before getting started, there is a few things that the individual will need to do this step by step process properly. So, here’s a list of items that they will need to gather from their pantry or from their local grocery store.

hot air popcorn popper
Unroasted coffee beans – raw, green unroasted beans (select a few different varieties)
baking sheet
airtight container
thermometer (optional)

2. Clear Counter Space

After all of the equipment and other items needed have been gathered, th next step in this process is to clear off a lot of room on the kitchen counter for all of the things that will be needed (i.e. popper, bowl with the catching chaff, and the baking sheet. Turn the popper on and pre-heat for about 30 seconds.

3. Pre=heat the Popper

The next step is to pre-heat the popper for appropriately 30 seconds to make sure it has the proper temperature.

4. Add The Coffee Beans

When it is at the right temperature, the individual will need to add 1/2 cup of beans to the popper. After the coffee beans have been added, the actual process of roasting them will only take 5 minutes and it is best to stay very close to the popper to monitor its overall progress. For instance, the popper will take the coffee beans through several different stages before the job is complete.

Monitoring the 10 Stages

As previously stated, the process of roasting coffee beans involves a number of different stages before they have been roasted. So, the person who is following this part of the process thru will need to be familiar with what each of them are.

1. Green Stage – The green stage can be described as the initial stages of the coffee brewing process, especially because green signifies the process is just getting started.

2. Yellow Stage: As the color begins to turn from green to light yellows, the smell of the coffee beans will change too. In fact, the aroma that it will emit during these stages is that of a pleasant grassy aroma.

3. Steam Stage: Though steamy and enticing to consume right away, the steam stage means it is not ready to be consumed and more time is needed complete the process.

4. First Crack: The steam from the popcorn popper will also serve another purpose because the beans will begin to pop and crackle as they open up and then begin the process of caramelizing.

5. City Roast Stage: Once the initial cracking starts and the beans have reach a minimum light roast, people will know that it is time to grind and brew.

6. City Plus Roast: In the city plus stages, the coffee beans will start the overall process of caramelization. In this step, the oils in the coffee beans will begin to migrate as they also open up expand in size. Meaning this stage is seen as a happy medium of roasts that is not viewed as too light, but also not at a stage of dark enough.

7. Full City Roast: When the process reaches this stage, the popping sounds will become violent. Therefore, people can expect a more dramatic robust expression of the coffee beans.

8. Full City Plus Roast: More volatile that the first crackling sounds, a second cracking sound is usually heard. It is at this stage that the professional coffee drinkers will refer to it as the penultimate (desirable) stage.

9. Dark (French) Roast: As the sugars begin to burn and the smoke becomes more pungent, the roast will begin to become very dark in appearance. However, the person should not let the darkness go too far.

10. Burn Stage: In this stage, the person has let it stay on too long because will be burned and completely ruined.

4. Remove, Cool and Store

After the desired roast has been met, the next stage is to remove the beans from the popper and spread them out on a baking. By using the baking sheet, the beans will cool much more swiftly. After cooling down, the beans can then be stored for further use at a later time.…

Jobs Available In The Coffee Roasting Business

The coffee you take daily goes through many processes before it is refined and sold to you. You pay a higher price for a cup of coffee than in most drinks to cover for the extra cost incurred during the preparation process. Many people that take coffee don’t know the processes that are used to refine it. Other people who may be interested in the coffee industry don’t know the exact job they should take. I will take you through various jobs in the coffee roasting industry. You will learn the responsibilities that are expected for each category in the coffee roasting industry. This article will also enlighten you on the processes that are involved in the coffee roasting process.
The jobs related to coffee roasting industry
Coffee roaster
Have you seen how the green beans turn brown? This is the most valuable process of coffee alchemy. The job is not that easy, and requires a deep understanding of the coffee chemistry, and the different tastes that are preferred by the customers. I have talked to several coffee roasters and they say much about the job. I interviewed an experienced coffee roaster and he told me that the job is somewhat lonely. You can stand alone for the better part of the day. You always deal with machines and communicate less with your colleagues. The roaring noise of the roasting machine is disturbing, but you have to bear with that every day. You will also be in constant exposure to great amount of heat that the roasting machine generates. The heat can make you uncomfortable especially on a sunny day. Other challenges the coffee roasters face include the great attention needed in the monitoring of temperature color, time, roast level, and batch number. If you want to do this job you need to be very attentive to avoid doing any mistake. The stage is very critical and can make the coffee products useless if not handled with maximum care. For this reason, less communication is preferred to avoid possible distractions. The coffee roasting stage is the final one, after which the coffee beans are bagged, blended, and shipped to the desired destination. The best thing with this job is that there is plenty of caffeine to calm you down. The coffee roasting jobs are plenty, and you will find many advertisements for the post in your local job listings. If you want to become a coffee roaster, spend a little time behind a heat sealer, and determine your heat tolerance levels. If you can’t stand the heat, am sorry, this is not the right job for you. Some experience in the production processes is needed before you start working as a coffee roaster. You get the experience from master roasters.
Trainers are very important in the coffee roasting jobs. As I told you before, the process of coffee roasting is sensitive and requires you to match the variety of tastes that the customers need. Therefore, you can’t start the job without the special assistance of a trainer. Different coffee roasting companies have different ways of working, and fresh roasters need some training. Like in any other company, coffee roaster training is a responsibility of experienced roasters usually called master roasters. For you to become a trainer, you must have a good experience in coffee roasting in the company or in a different company. Trainers understand the coffee chemistry to detail. They also know all the desired flavors by the customers. Training is not an easy task because it takes several years to gain the required experience.
A barista is a person who prepares and serves the coffee drinks. This is not a job for everybody. The coffee preparation job is complex and has many challenges. Making tasty coffee is difficult and requires you to have good experience with different types of customers. Customers have different taste preferences, and for this reason you know you have done a good job when your customers are satisfied.
Coffee brewing
Different methods are used to brew coffee. The brewing methods fall into four groups that include gravitational feed, infusion, percolation, or decoction. The brewing methods depend on the way the water is introduced to the coffee grounds. The job requires much experience because it is not easy.
You are familiar with this work. Just like in any other company, the manager will monitor every process to ensure that everything is well.
If you want to become a coffee roaster you need to familiarize yourself with all the processes.…

Equipment Used When Roasting Coffee

Coffee is a very popular beverage that is enjoyed by many. It is loved especially by those who work till late because of its caffeine content that makes one stay awake for long. Coffee has to be roasted to give it that fresh flavor that will make you crave for more. Therefore, one needs roasting equipment to tackle the job at hand.

There are a lot of coffee roasting equipment that can be used for roasting coffee to help you produce very good coffee drink from the green coffee beans. The coffee roasting equipment may range from home appliances to industrial equipment depending on the level and range of production that is required.


There are different types of roasters that can be used to achieve the same purpose. One good example is the drum roaster. This equipment is the most prevalent type. It requires minimal costs to operate and maintain it that’s why it is probably the most common type of coffee roaster. It does not have any complexities in its design and this makes it very simple to operate.

How it operate is very simple. Because of its structure which consists of a hollow drum, this enables high temperature heat to be applied to the coffee beans either at the sides or at the lower part. However, use of this roaster requires one to be very careful especially during application of the heat as the coffee beans may end up being scorched if the temperature is way too high.

Another type is the fluid bed roasters. This has a complex design and operates differently from the drum roaster. It consists of a hollow drum too. However, the difference comes in because of the way heat is distributed and in this case, it is by convection. In this way, it is very difficult for the coffee beans to burn because the heat is evenly distributed in the cylindrical drum.

Although not the most prevalent type of coffee roaster known, it is advantageous to use this type of roaster as research has found that the drink produced from this type of roaster is very good. This could be due to the fact that it does not allow any coffee bean to get scorched because of its uniformity when it comes to heat distribution. Also, other merits that accrue from the usage of this roaster is little time used and it is stress free when it comes to cleaning it up.

Air Roasters

Apart from using the roasters, there is another method of roasting the coffee beans which is known as the air roasting method. It is true that air roasted coffee is very special because of its one of a kind taste. When comparing the tastes, the air roasted coffee has been found to have a better flavor compared to those that have undergone the drum roasting.

The air roasting process is short and it occurs in four major steps. First, the coffee beans are subjected to high temperature, always making sure that the beans are roasted and uniformly so that they may produce the best drink as this greatly depends on their uniformity during roasting process. At the next step, the chaff is separated from the coffee beans to prevent them from having an unpleasant bitter taste which might be as a result of roasting the chaff. Therefore, this stage is very important to avoid any bitter flavor at any cost which will make one not feel the sweet and actual flavor of the coffee.

After the roasting is done, the coffee is then cooled. The final step might then be grinding so as to make the beverage easy to use. Hot air is commonly used for roasting coffee beans and this makes the next method called the hot air roasting.

This method starts from when the coffee beans are green and the two major steps involved is the popping and the cracking. This method is very efficient as the hot air is handy when it comes to blowing away the chaff which usually requires to be removed at this stage. Coffee roasting is a great deal in coffee manufacture and therefore a lot of investment has to be put in for making quality coffee.…

Different Types Of Coffee Roasters

Since its discovery in the Ethiopian plateau, coffee has been a preferred choice for many. Its effect in keeping someone alert is proven. Roasting of the green coffee beans brings out the sweet aroma and flavor that is hidden inside. It brings out the brown color that we fine in coffee beans. Once coffee is roasted, the levels of acids, sugars, protein and caffeine are minimized. Roasting is done with the use of coffee roasting machines. In order to get the best out of coffee, quality coffee roasters must be used. The different coffee roasters produce different outcomes. The temperature at which coffee is roasted also produces different roasts.

Types of coffee roasts
The different types of roasts include the light roast, the medium roast and the dark roast. The light roast comprises of the Cinnamon Roast and the Light Roast. The Cinnamon Roast is roasted at a very light level of 196 degrees Celsius. Sweetness is not fully developed and the beans have grassy flavors and sharp acidity is still prominent. The Light Roast produces light brown beans and is done at a temperature of 205 degrees. The Light Roast has complex acidity. The medium roast consists of the American Roast and the City Roast. The American Roast is done at 220 degrees Celsius, where it results to medium light brown beans. The acidity is slightly reduced at this point. The City Roast is done at 219 degrees Celsius to turn the coffee beans into a medium brown color. The original taste character is maintained but the roast character can be noticed easily.

The dark roast comprises of four types of roasts and they include the Fully City Roast, Vienna Roast, French Roast and the Italian Roast. The Fully City Roast is usually done 225 degrees Celsius resulting to a medium dark brown bean. The roast character is outstanding at this point. The Vienna Roast which is done at 230 degrees Celsius. The coffee beans at this point have a bittersweet caramel flavor and the acidity is totally neutralized. The French Roast turns the green beans into dark brown beans that are very shiny. It happens at 240 degrees Celsius. The roast character is dominant at this level. Just like the French Roast, the Italian Roast produces shiny beans but the difference is that this ones are almost black in color. The acidity is almost eliminated.

Roasting makes the chemical properties of coffee beans to change as they are quickly brought to high temperatures. When they reach the desired temperature point, they are quickly cooled to stop the process. The coffee beans weigh less than the original beans because moisture has been extracted from them. After the roasting process, the coffee beans are now in a state where they can be grounded and brewed. The new roast flavor starts to fade with time and so it is better to have the coffee beans used as soon as possible. Roasting is both an art and science which necessitates years of practice to become an expert at it. Perfect roasting can be ruined by a simple step.

Types of coffee roasters
There are basically five types of coffee roasters. They include the centrifugal roasters, the tangential roasters, drum roasters, packed bed and hot air roasters. The most common are the drum and hot air roasters. Coffee roasters can either operate in either continuous or batch modes. The drum roasters comprise of drums that rotate horizontally and tumble the coffee beans when heated. The heat source can come from a wide range including electricity, wood, natural gas or petroleum gas.

Most of the drum machines use indirect heated drums whereby the heat source is placed beneath. Some time back Direct fired were used and they operated in such a way that the flame contacted the beans while in the inside of the drum. They are rarely used nowadays. Hot air roasters and Fluid Bed roasters work in such a way that heated air is forced via a perforated plate beneath the coffee bean. The force is adequate enough to lift the beans. The coffee beans are heated on the fluidized bed as they circulate.

When you want a coffee roaster where little space is available, you might consider purchasing a small drum roaster or any other coffee roaster provided it’s small enough to fit in the specific area you want it to. Most drum roasters produce a batch of coffee each time. All coffee roasters have the capability of producing excellent coffee. The one thing that you should be mostly concerned with is the size of the coffee roaster. You should buy one that fits the available space and one that you can use comfortably. The cost might also be good to look and you can purchase a type of coffee roaster that does not dig too dip into your pockets.…