Story about Roastery Coffee

Coffee, a drink loved by millions of people around the world. It turns out that every day there are around 2 billion cups of coffee drunk worldwide. According to HonestDocs, a platform health, the average Indonesian woman drinks 1 cup of coffee per day, while the majority of male respondents drink 2-3 cups of coffee per day. Coffee is so loved, a drink that emphasizes high quality from start to finish.

So, how does the coffee bean travel from harvest to the delicious treat in our cup? Let’s explore the process in Roastery Coffee.

What is Roastery Coffee

At Roastery Kopi, coffee experts carefully roast raw or green coffee beans to develop their unique flavors, aromas, and characteristics. They carry out the roasting process meticulously to create the perfect end result. After the roasting process, they cool the coffee beans and prepare them to be packaged and sold to customers or used to brew fresh coffee on site. Roastery Kopi is a place for coffee lovers to explore different types of coffee and enjoy an authentic coffee experience.

History of Coffee Roastery

The coffee roasting process has been an integral part of the coffee world for many years. However, the journey of modernization of this process began in the 19th century in Europe, especially in countries such as Germany and France. That time was the starting point where coffee was roasted on a large scale to meet the increasing demand in the global market.

Initially, roasting was done simply, often using a large pot or pan over an open fire. However, this method had the disadvantage that the results were not always consistent. This prompted coffee enthusiasts to look for new methods that could produce better consistency and increase production quantities.

Coffee Roasting Process at Roastery Coffee

Roasting coffee beans is not a complicated or long process and only requires three stages of coffee roasting to change the color from green to brown, namely: drying, roasting, and cooling.

1. Drying stage

Before roasting, we need to dry the coffee beans. Coffee beans have about 10% of moisture, all of which needs to be extracted before we roast them. This drying stage will change the coffee beans from green to yellow-brown, as part of the initial reaction.

We put these beans into a rotating roasting drum at 160⁰C and let them sit for 8 minutes. This is enough time to dry the coffee beans without burning them. Then, we move on to the main stage, which is roasting.

2. Roasting Stage

The coffee roasting step is a crucial phase that plays a major role in producing the desired flavor. This process takes the coffee beans through a series of changes that affect their flavor, character, and color. At this stage, the roasting drum is treated with a temperature of between 200 and 230⁰C for about 15 minutes, marking the beginning of the iconic crack of the coffee beans.

The crucial point occurs when 'Maillard reaction' begins to occur as the temperature increases. This reaction occurs when the sugars and amino acids in the coffee beans react together, producing a variety of new compounds that give coffee its distinctive color and aroma, known as melanoids. This moment is what forms the characteristic aroma and taste of coffee that is known to its connoisseurs.

Each type of coffee requires different treatment during the roasting process. Generally, coffee roasters adjust the temperature and roasting duration according to the needs of the coffee beans they are dealing with. Depending on the type of equipment used, coffee beans may require different amounts of time to reach the desired roast level. Experienced coffee roasters have usually found the right formula for their coffee beans and understand how to process them well.

However, in the process of roasting coffee, it often takes trial and error to achieve optimal results. Therefore, for those who are impatient, it is better to avoid becoming a coffee roaster.

3. Cooling stage

Cooling is the final stage of the process. The coffee beans have been dried and roasted, making them brown and full of flavor. The roaster will then stop the roasting process to quickly cool the beans to room temperature.

By reducing the temperature of the coffee beans quickly after roasting, the beans retain all their unique flavors. This part only takes a maximum of five minutes.

Once cooled, that's it! The coffee beans are ready to be ground and made into your favorite cup of coffee!

3 Different Levels of Coffee Roasting

Everyone has their own taste in coffee. But whether you prefer latte or cappuccino is not the issue here. What matters most is how the roaster blends the beans…

There are three different levels of roasting that coffee beans undergo. Each roasting method affects the flavor of your coffee, so tasting the coffee afterward is essential to quality control. Everything from acidity, flavor, to sweetness can be changed with a slight change in roasting method.

Roastery Coffee ensures that the coffee you get will be of the best quality, without changing its taste or aroma.

The end of the story of Roastery Coffee's journey

Coffee beans undergo many changes during the Roastery Coffee process. The most visible is the color change from green to brown and the development of its own distinctive flavor. In addition, coffee beans also experience a weight loss of around 15-20%, but their volume increases by 50-100%. However, the amount of caffeine remains the same during the roasting process. Coffee beans can be decaffeinated or decaffeinated after roasting without affecting the flavor.

Want to dominate the world of coffee beans and coffee machine? Find out more about barista course and start your career in the coffee world today.