Coffee Comprehension Series: Demystifying Roast Profiles

Reiko Piekarski, Coffee Director | Fortuna Enterprises, LLC

From: Pexels, Lukas

The heart and soul of any coffee producing business exist within the roasting of the coffee fruit's green seeds. During this process, flavor is developed and the coffee's physical properties are determined. The hot air dries the remaining moisture left in the seed, gives the seed the signature brown tones and develops the flavors locked inside. With the combined forces of the roasters knowledge, skills and control of the variables each individual coffee presents the final roast will be discovered. Here we will pull back the curtain to shed some light on how these roast profiles are determined.

Roast Profiles
The best way to go about understanding descriptors like light, medium and dark is that these are very general categorizations of roast profiles. Put into perspective what the roast level of a bag with a particular green and white logo produces versus what your local small-batch roaster offers. The term dark roast alone spans a wide spectrum between the two individual roasting styles and production capacities. Just as in brewing a cup of coffee there are many factors to consider when roasting. A roaster who has honed in on the craft understands the multiple variables at play. Consideration for seed density, processing method, origin, quality and other nuances with each individual coffee will determine the final flavor balance. In other words, roast profiles are determined based on either where the coffee character really shines through or how to bring out specific qualities to create a harmonious blend. Ultimately, without going too far down the science rabbit hole, it comes down to the following two factors for roasting coffee; temperature and time.

Temperature 
From the beginning when the roasting equipment is heating up to when the coffee is released into the cooling bay the careful monitoring of the temperature fluctuations throughout the process is critical. Coffee is poured into a heated rotating drum which will initially drop the temperature inside the roaster but also kick start the drying stage. If the roasting starts out too high then the exterior of the seed will begin to change color before the interior has a chance to dry and begin the reactions necessary to develop flavor. In contrast, if the temperature is too low then we do not have enough heat applied to trigger the necessary reactions for browning and developing sweetness within the coffee. Terms like "first crack" and "second crack" denote the points in the roasting process when the coffee makes an audible popping or cracking noise. The first one is usually more audible than the second. In the beginning stages, coffee will absorb heat as it dries. Towards the end, however, it will begin to radiate heat. Once the final target temperature and time have been reached the coffee is dropped into the cooling bay to immediately start cooling down the freshly roasted seeds.

Time
Temperature will set the pace for the timing of each batch of roasted coffee. There are several factors that will determine how long a coffee should be in contact with the dry, hot heat. The density and amount of coffee being dropped into the roaster will cause the temperature to drop in the beginning, leading to additional time being required for the temperature to recover unless more heat is applied. Sometimes the processing method will warrant a longer or short time in the roaster for peak flavor qualities to develop. When it comes to blending, the roaster may want to direct focus on highlighting certain flavor profiles which will structure and balance the various coffees being combined.

Let's Get Started!
There is a multiverse of roasting possibilities which will produce different versions of various coffees. Roasters have a running list of variables to manage throughout the process and the skills needed to balance them takes time to master. There is a lot of trial and error in the practice of honing in on a particular roast level. A metaphor often used to describe roasting profiles in comparing it to the cooking of green beans. Someone can certainly harvest a fresh green bean and eat it raw but it will be stringy, crunchy and lack sweetness. In contrast, one can slow cook over an extended period of time the same fresh green bean to the point it loses the bright green color and turns into a soft, mushy form. Then there is the perfectly prepared vibrant bean that maintains the snap, tenderness and enhances sweetness. All can be enjoyed depending on the flavor and texture experience you are drawn to. Coffee roast levels are the same whether the roaster is controlling the levels or you as a consumer are determining what style of morning cup is calling out to you.

For more information check out the info graph on roasting profile down below!



- Reiko Piekarski - Coffee Director
Fortuna Enterprises, LLC



Fortuna Enterprises - Want it all? We have it all!

Established in 2000, Fortuna Enterprises is the consummate leader in providing complete and comprehensive solutions for all of your coffee shop needs. Located in Greensboro, NC, Fortuna excels in unparalleled customer service by offering specialty roasted small-batch coffee, a fully stocked warehouse, imports, design, equipment repair, consulting, barista training, and more!

We are compelled to be the unsurpassed authority for all coffee shop requirements. We use this drive to continue our extensive research in carefully selecting only the highest quality coffees, equipment, syrups and other coffee shop necessities. Our products have a proven record of premium industry performance and unmatched reliability. We buy large quantities from our suppliers so we are in turn able to negotiate extremely competitive pricing for our customers. 

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