Coffee beans are roasting to create coffee. They're not anything without the roasting process. While the beans may possess all the distinct characteristics that we associate with coffee, it doesn't have the aroma until it is roasted.

Coffee beans before roast

Coffee beans are not beans. They are seedlings of a red fruit that resembles the cherry. They are an exclusive coffee species. Because of their appearance and similarity to a traditional coffee bean they are known as coffee beans. The coffee bean in its uncooked form is green and appears fresh.

There are two kinds of coffee beans: Robusta and Arabica. Are you aware of the distinction? Typically, (although not always!) Generally, Arabica coffee beans are higher quality than Robusta coffee beans. They also have less caffeine.

Roasting coffee beans

From the early green bean to the glossy brown bean that we are all familiar with, เมล็ดกาแฟ go through an intense transformation process during roasting, changing both the physical and chemical components of the coffee bean.

To extract the finest flavours of coffee beans they are roasted. Coffee roasting is a complex process that can be tailored to the tastes of the roaster. Varying the timeframes and temperatures of roasts, allows roasters to satisfy the requirements of a variety of flavor palettes.

Roasting coffee beans: The art

In a way roasting coffee beans may be subjective. While there are a variety of methods, all of them are judged on the final taste of the coffee bean. A large portion of the process to roast coffee beans revolves around the time that you heat (roast) the beans to determine the overall colour and taste.

While the latest coffee roasting equipment and facilities may offer a competitive advantage, it is the ability to know coffee that makes it an art form. Each stage may lead to the outcome in a different way, based on the intention of the person making the decision, so making use of your senses and experience is necessary.

Understanding the roots of the coffee bean, understanding the roasting processes and understanding the behavior of beans during the roasting process can be a one of the most powerful tools used by roasters.

The Science of Roasting Coffee Beans

The science behind roasting coffee beans is more than the expertise of a single individual and the use of modern technology. This science needs to be done so that coffee can be coffee.

Roasted coffee is divided into two types that are volatile and non-volatile. The volatile components contribute mainly to the aroma of the coffee, while the non-volatile elements contribute to the flavor we associate with coffee, like sourness or bitterness (often measured by the levels of caffeine).

The process of roasting involves range of exothermic and reactions. The exothermic phase occurs when energy is absorbed as heat. In this phase, coffee beans lose moisture and change colour.

The exothermic stage sees energy released in the form of heat, (in this case steam). When the moisture present in coffee beans has evaporated the heat is released by exothermic processes. The bean will break or pop when ruptured. The coffee bean is now beginning to develop its true flavors.

Coffee: Roasted

The roasting process is the primary reason coffee gets its name. So, in answer to the question 'why do coffee beans need to be roasted?' it's quite simple. As highlighted in the article above เมล็ดกาแฟ, the เมล็ดกาแฟ needs to go through numerous roasting procedures to be the coffee that we love and recognize, otherwise it's fairly ineffective.

Furthermore it is possible that the answer to the question may have to do with an individual's passion for the art and science behind the processes. It could also be answered by stating that coffee market is increasing, therefore the coffee beans need to be roasted to supply the rising demand.

We don't care what other people think, we are just grateful that someone took the time to experiment using some of the ingredients in a pan in flames.