Coffee roasting: Light, Medium, City and Dark

Coffee roasting is the process where raw coffee beans, which initially have no coffee aroma, develop a rich coffee fragrance only after being roasted.

Thus, roasting is a transformation of the internal components of coffee beans. It is only after roasting, when the compounds that release the coffee aroma are formed, that we can smell the distinctive coffee scent. 

During the roasting process, the changes in the beans' composition are extremely complex, as coffee beans are organic substances, making this transformation a highly intricate process. However, the quality of roasting directly determines the quality of the coffee's aroma. Poorly roasted coffee, even if made from high-quality raw beans, will not yield well-roasted beans and, consequently, cannot produce a good cup of coffee. Only with good raw coffee beans and proper roasting can high-quality roasted beans be processed, providing a solid foundation for brewing excellent coffee.

Roasting involves baking coffee beans at high temperatures, also referred to as toasting, to create the unique color (ranging from amber-like shades, depending on the desired roast level), flavor, and aroma of coffee. It transforms the light green (or pale yellow) raw coffee beans into the familiar brown beans we commonly recognize. High-quality roasting skillfully brings out the inherent aroma, acidity, and bitterness of the raw coffee beans.

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