From the farm to your cup, coffee goes through different processes. One of the most notable, and on which the quality of the coffee largely depends, is roasting. At Sensorial Coffee Roasters, our roasting seeks the balance between aroma, bitterness, and acidity.
That said, in this blog, we are going to explain everything related to coffee roasting, from the types and characteristics to which ones are best suited for each brewing method.
What is roasting?
Coffee roasting is, basically, a thermal treatment to which green coffee beans are subjected. Mind you! This process is one of the most important steps. It can even influence the final result of our drink, not to mention the variety, origin, altitude, processing method, and grind, among others.
Coffee roasting goes through different stages. The first of these is drying, during which the coffee begins to release its contained moisture. In this phase, the coffee does not undergo physical changes.
The second stage is the Maillard reaction. A reaction between sugars and amino acids, this phase is responsible for giving the bean its flavor. Next is caramelization, where we begin to see the color change from yellow to brown tones due to the caramelized sugars.
The fourth phase is what we call "the first crack," where the internal pressure of the bean increases until it breaks the cell walls of the bean and its size almost doubles. Afterwards, we find the development phase. The key point: the bean increases in size and the level of acidity, sweetness, bitterness, and type of roast is controlled. And, to finish, the "second crack," a phase that not all coffee reaches. Here the bean has another micro-explosion, but smaller than the first. The coffee oils begin to move to the surface and the acidity is reduced.
Another important aspect to take into account is the temperature at which the coffee is roasted, because it changes throughout the roasting process. In each stage, there is an increase in temperature that influences the different reactions and changes in the coffee beans.
Our differentiating factor
Sensorial Coffee was born in Barcelona in 2023 with the goal of creating an ethical and environmentally friendly connection between farms and consumers. Our approach, from the farm to your cup, guarantees quality coffee produced in a sustainable way. We contribute to a better future for both producers and consumers.
A unique roast makes our coffees delicious and of high quality.