What is the Coffee Roasting Process?

The roasting process is actually a very chemical process. In Sabrina's simple terms, it's like making popcorn. You put dry beans in, wait until they pop, and take out your amazing freshly roasted coffee beans.

When you actually look it up, it's a bit more complicated.

According to Britannica, the process is described as:

Coffee roasting begins with green coffee beans, which themselves have been processed and dried. Temperatures are raised progressively from about 180 to 250 °C (356 to 482 °F) and heated for anywhere from 7 to 20 minutes, depending on the type of roast, light or dark, desired. Roasting releases steam, carbon dioxide, carbon monoxide, and other volatiles from the beans. If the beans are chemically decaffeinated, roasting also removes all but trace amounts of the solvent residues. Roasting results in a loss of weight between 14 and 23 percent, and the internal pressure of gas expands the coffee beans by 30–100 percent. The beans become a deep rich brown, and their texture becomes porous and crumbly under pressure. The most important effect of roasting is the appearance of the characteristic aroma of coffee, which arises from very complex chemical transformations within the bean. Roasting too long can destroy volatile flavour and aroma compounds.

Every coffee has it's own roasting curve. These days you can have roasters that actually do it all automtically, drum speed, air flow, heat... all saved in the background and the roaster can do it almost on its own... that's not applicable for Sven.

Given Svens drive for perfection he does it all himself. And let's be honest, that's why we love his coffees and that's where we can see how passionate he is about his coffee.

Here is a really great little video on what this process is