Everything you need to know about the art of roasting

Imagine a sweet symphony, where every note must be in perfect harmony to excite you. Coffee roasting requires the same alchemyrigorous and magical. Cafés Méo invites you to do so discover this fascinating processstep by step, with the same passion, the same dedication that we put into every coffee bean that we offer you. Enter a world where science and art come together to create your perfect cup and awaken your senses.

What is roasting?

Technically, Roasting is at the heart of coffee creationit is the second and final phase of wheat processing after fermentation and drying following harvest.

Each type of coffee has its own suitable roasting method extract its unique characteristics.

More than a simple stage of cooking the beans, this fundamental process will reveal their full potential aromatic and gustatory potential. Dormant aromas awaken and hidden flavors express themselves fully. Because the objectives are clear: it is in this phase that all the producer’s work is sublimated revealing aromas, enriching flavours and improve the solubility of coffee.

In other words, roasting lets you do it transform cereals green, hard and tasteless, an explosion of tastes and aromas. This transformation is made possible through a series of complex chemical reactions that occur when the beans are heated. At each stage of this process, the grains change color and texture, ultimately making them perfect for brewing.

The essential phases of roasting

This magical symphony is divided into several phaseseach phase is necessarily crucial to the success of the operation. To understand how aromas develop and how your favorite cup of coffee is so unique, Cafés Méo takes you behind the scenes of the magic.

Grain selection

It all starts with the choice of cereals, carefully selected according to their qualities, their origin but above all their potential to offer you an exceptional cup of coffee.

Between the growing region, the type of coffee plant and the climatic conditions, all these characteristics must be taken into consideration because they will influence character coffee finish.

The selection of the beans determines the aromatic profile of the coffee

Preheating

A step that should not be overlooked, as it plays an essential role in the roasting process. The drum must be heated to the ideal temperaturebefore receiving the slightest coffee bean, to ensure uniform cooking.

The drum temperature must be between 160 and 220°C, so that thermal shock it is made in the best conditions (between 150 and 200°C). Green coffee being at room temperature (around 20°C), causes the temperature inside the roaster to drop to its lowest point (90°C), the “turning point”.

It is under this condition that the roasting will be precise and uniform. Otherwise, the risk of temperature variations can influence the development of aromas. By heating the drum in this way, the beans begin their transformation in a certain way checked and promote their development flavours. Coffee beans store heat, even the water trapped in the beans heats up, releasing vegetal aromas, raising the temperature will give rise to magical alchemy.

Roasting

This is where magic happensconcretely, truly. We will explain each key stage of roasting to you:

• Drying : Green coffee still contains more than 10% water before being roasted, even if it has already been dried before being imported. The first step is therefore to evaporate part of the water from the grain before cooking begins. At this point the coffee does not change its smell or colour. During this phase the beans gradually begin to turn from green to pale yellow. This phase generally lasts from 4 to 8 minutes depending on the method used and the density of the beans.

• Yellowing (or darkening): the grain begins to swell, the remaining moisture becomes vapor in the grain. He also loses the little film that surrounds him. These steps are important to ensure even cooking of the beans. The grain also begins to change color and turns yellow under the influence of the Maillard reactionodors, creating rich and varied aromas. A sweet scent of toast and caramel begins to emerge.
• The “first crack”: under the pressure that becomes too strong in the bean, the steam finally escapes. A crack forms and the bean is then doubled in volume, the aromas begin to develop after the first crack. Like popping corn, the kernels make an audible noise, a sign that they are reaching their flavor potential. At this point, you can stop roasting to obtain a softer and fruitier flavor profile.

• Kitchen: the bean continues to change color, more or less brown depending on the degree of roasting chosen (Strecker reaction), and above all to develop its aromas (the acidity first, then the power, then the grilled and smoked aromas which will become more and more intense). Here you need to determine the desired balance between acidity and bitterness.

• The “second crack”: This is where the art of the roaster is revealed. Every second counts in determining the final profile of the coffee, balancing the flavors and avoiding overcooking. The bean moves from the first crack to the second, where the aromas become more pronounced and the flavors deeper. An experienced roaster knows this exactly when to stop roasting to achieve this famous balance: acidity, body and bitterness.

Beyond this phase, if cooking continues, the coffee will lose all its aromas and its color will tend increasingly towards black. The roaster must therefore transfer the beans very quickly into the cooling tank do not go beyond this stage.

Cooling

Here we are finally at the last step. Grain cooling must be fast deposit Don’t stop roasting at the right time. Timing is essential to preserve the developed aromas. Often underestimated, cooling, if poorly controlled or ineffective, will allow the beans to continue cooking, at the risk of them becoming too bitter.

Different methods and types of roasting

There are different roasting methods, each with its own advantages, characteristics and techniques. We will help you understand everything, your cup of coffee will no longer have secrets from you.

Light, medium or dark roast

Roasts vary mainly based on time and temperature.

• A roasting the light will retain more flavors and highlight the characteristics of the beans such as acidity or fruity aromas.

• For the medium roast, the master roaster will seek the perfect balance between acidity and more complex aromas. This method generally delivers greater versatility and attract more coffee lovers.

• THE roasting darkdevelops more intense flavors and chocolate notesbut with less acidity. Perfect for stronger, full-bodied coffees with slightly smoky aromas.

Each method has its uses

Each method has its advantages and disadvantages, the choice depends on the objectives of the master roaster and refined characteristics for the final coffee.

• Traditional method: it is used by artisan roasters. It lasts from 15 to 25 minutes and is carried out in small volumes, no more than 200 kg of coffee at a time in the roaster, per «melt» (unit of measurement to designate a «batch» of beans roasted at the same time). This technique has the advantage of bringing out the aromas of the coffee without burning the beans. It’s a method adapted to Pure Arabica coffeesspecialty coffees.

• Quick method : allows continuous roasting of coffee and is therefore used by roasters industrial. It takes less time (about 10 minutes) to roast much more coffee (about 1,500 kg per hour). However, coffee is less interesting to taste since the Maillard reaction does not have time to occur and the temperature (around 800 degrees) is too violent to allow the aromas to develop correctly.

• “Flash” method. (used by manufacturers): cook several tons of cereals in a few seconds, at a very high temperature. The beans then lose their flavor, burned by the heat. They crack and change color, but without having time to develop their aromas. This method is used for mass distribution, especially for robusta coffee.

The art of ancestral magic

Roasting is a true artcombining competence, intuition and passion. Each roaster adjusts the parameters precisely, demonstrating patience and passion.

Chemical transformations: the Maillard reaction

During roasting the beans undergo a large number of chemical transformations. Sugars and acids caramelize to develop rich, complex flavors. The Maillard reaction is an interaction between amino acids and sugars to create a multitude of aromatic compounds that give coffee its distinctive notes.

Choose your roast according to your tastes

Choose the roast that matches your personal tastes it can transform your coffee experience. To start, decide whether you prefer a coffee with bright and fruity flavors, balanced and complex, or intense and full-bodied.

Next, explore different roasting methods. Artisanal roasting often offers unique and nuanced aromatic profiles, ideal for lovers of specialty coffees. Due to their consistency and recognized quality, well-made industrial roasts are able to satisfy even demanding palates.

Coffee roasting is therefore one delicate combination of science, competence and passion. Every cup of Méo coffee is an invitation to savor a moment of authentic pleasure. Enjoy the symphony of aromas and flavors and let the coffee magic happen.