Posted on: AUG 13, 2017
Posted by: STOKES-COFFEE
How does the coffee roasting process work? It’s all a bit mysterious if you’re not in the know, but we’re shedding some light on this magical stage of your coffee’s journey to your cup.
Experts refer to the coffee roasting process as ‘the moment of truth’. The roasting process brings out the aromatic oils inherent in the beans and encourages the unique flavour and aroma we identify with coffee. But what happens during this crucial stage of the process?
What happens to the bean during coffee roasting?
- The bean loses moisture and shrinks in weight (the percentage depends on the degree of roast).
- It physically expands.
- It turns from green to brown.
- It loses caffeine, as well as certain proteins and acids.
- The sugars are caramelised, creating an oil on the surface of the bean.
In 2009, Stokes switched processes to the Loring Smart Roaster, after having roasted on our faithful old Whitmee for over 50 years. The Loring Smart Roast is one of only three in the UK and uses 80% less natural gas as well as greatly reducing the amount of C02 emissions into the atmosphere. This means we can dramatically reduce our energy consumption and carbon footprint… and the coffee tastes better than ever.