Ccoffee bean is all that we need to make a great cup of coffee at home. But before you can have a taste of it, it goes through a roasting process to which the flavors develop.
Learn about the key stages of coffee roasting and discover why you're coffee can taste so different from roaster to roaster.
When coffees are processed and dried in origin, they don’t completely dry. So, when roasters receive green coffee, there’s typically 10-12% moisture still left in the bean to preserve its quality.
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During this phase the Maillard reaction occurs. This is a non-enzymatic reaction that takes place between the amino acids and sugars in the beans.
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When the coffee beans crack a number of chemical reactions start to take place very quickly. It is at this point that the beans also release the internal heat that they built up during the first two steps of the process.
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