The art of coffee roasting.
Our Barista Valentin Maier has embarked on a long journey to find the best beans in the world and create unique blends from them. This trip would have been in vain, however, if he hadn’t attached just as much importance to roasting. It is only through roasting that every coffee bean can develop its full aroma and all its power.
That’s why we take almost twice as much time as most others for the roasting process. We give the beans 22 to 30 minutes and a lower heat so that they get their wonderful color and their incomparable taste in the drum roasting.
But why is roasting so important? And when do you know that a bean is perfectly roasted?
Coffee roasting is both a science and an art. The slightest temperature inconsistency or a few seconds too long in the roaster and the whole batch is over. That’s why the roaster has to look closely – and listen.
At the beginning, the coffee beans come green into the drum roaster. Then they slowly begin to take on a light golden colour. During the entire process, the bean continues to discolour and changes from this pale gold to a velvety dark brown.
At some point the beans crack like corn that turns into popcorn. This cracking means that the surface of the bean opens and releases sugar and moisture, and it begins to produce more complex aromas.
While the first crack is an indication of a nice, lightly roasted coffee, the second crack brings more body into the coffee.
The longer the coffee stays in the drum roaster, the more it develops from a classic American and French roast to a darker roast used in classic Italian espressos. The individual characteristics of the bean are gradually replaced by general roasting notes until the aromas of the beans are completely lost.
And at this point we would like to put an error to rest: The roasting time of the bean has nothing to do with the strength of the coffee! This is because the strenght indicates the coffee content – and this is actually slightly higher for beans roasted lighter.