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Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is integral to producing a savory cup of coffee. When roasted, the green coffee bean expands to nearly double its original size, changing in color, taste, smell and density. Unroasted beans boast all of coffee’s acids, protein, and caffeine — but none of its taste. It takes heat to spark the chemical reactions that turn carbohydrates and fats into aromatic oils, burn off moisture and carbon dioxide, and alternately break down and build up acids, unlocking the characteristic coffee flavor.
As green coffee is more stable than roasted, the roasting process tends to take place close to where it will be consumed. This reduces the time that roasted coffee spends in distribution, helping to maximise its shelf life. The vast majority of coffee is roasted commercially on a large scale, but some coffee drinkers roast coffee themselves in order to have more control over the freshness and roast level of the beans.
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Most coffee beans are grown in sub-tropical climates all over the world. The altitude and region can make a world of difference in the taste of your coffee. The higher grown the coffee plant the bette ...
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