Why Roasting Is Important?
Coffee beans are seeds matures in coffee cherry. They are then processed and dried to coffee beans. Before roasting, coffee beans are green in color and have a beany and grassy aroma. Actually, green coffee beans do not smell like coffee at all. When we roast coffee, we develop 800 to 1000 different aroma compounds. These compounds make the flavor of the coffee. With roast profiling, we can affect the existence of these aroma compounds in coffee and also determine the flavour of the coffee.
Have you ever thought what actually is the difference between filter and espresso coffee? Filter extraction is done by gravity and its’ process is quite gentle. You may use very aromatic and more acidic coffee for filter. On the other hand espresso is extracted with a 9 bar pressure. That means more flavour is extracted to the cup. Sometimes coffee roasted for espresso might not be as good when brewed as filter coffee and vice versa. Some roastmasters want to roast only for the bean and not for the extraction method which means the aim for golden middle way between too light and too dark so that coffee is suitable for both.
Traditionally espresso is dark roasted coffee with low acidity and big body. Filter coffee is roasted differently in different countries, but roast degree is typically lighter than for espresso. Nowadays roast styles are more flexible than traditionally.
All in all, roasting is a never-ending journey. You can always learn more about the bean. The most interesting part of work is trying to find out the best possible roast profile for the coffees characteristics.