Roasting coffee means subjecting it to a process in which the beans are brought to high temperatures, up to 200-220 C. It is above all the temperature and duration of the process that determine the quality of the product.
The roasting is done at the roaster but also at home, with do-it-yourself methods.
In the first case, large companies adopt a continuous process, with rotating drums heated by hot air, active around the clock. Smaller companies, on the other hand, do the so-called “charge” roasting: they toast the beans when needed and for small portions.
While industrial plants provide very short roasting times, of about 2 minutes, with temperatures up to 500 C In both cases, the different degrees of roasting will still enhance the peculiarities of the single coffee blend.
What if we wanted to try it at home? If the idea intrigues you, you can repeat the roasting mechanism in a small way even at home, using a heat source that can be the stove or the oven. You have to observe and decide for yourself how long to keep the raw coffee beans on the fire. Check the color of the grains: as they absorb heat, they will turn from green to darker and darker brown. The darker the grain on the outside, the more full-bodied its flavor will be. To toast the coffee, the oven temperature must reach 230 C The roasting should last an average of 15-20 minutes, with the same attention to the golden colour.
