Roasting and Blending

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Roasting is the most important process that the coffee bean will go through before it is consumed. It is a very precise and careful task that determines the taste, color, and aroma of the coffee. Roasting causes the bean to swell up from 35-50%, while at the same time dropping in weight. A particular coffee’s roast is gauged from light to dark. Lighter roast can range in color from cinnamon to light tan, while darker roasts range from medium brown to black. Experts say that a lighter roast produces a more acidic, sharp taste, while darker roasts generally have a fuller flavor. It really all depends on the consumer’s particular taste preference which roast he/she will enjoy. With over 100 coffee growing regions worldwide, there are many different beans produced all with their own distinctive flavor and aroma. Combining these different coffees together to make one superior taste with just the right amount of complimenting flavors is called “blending”. It is considered an art and producer’s specific blends are kept as close guarded secrets.

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Related Coffee Beans Articles

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• Coffee Beans Overview
• History
• The Coffee Bean
• Harvesting
• Types
• Roasting and Blending
• Roasting and Blending
• Coffee Production