How to Roast Coffee Beans Commercially?

The process of roasting coffee takes place after the processing of coffee and before the brewing of coffee. It includes primarily the steps of sorting, roasting, cooling, and packaging, although it may also include the step of grinding.

Bags of green coffee beans are opened by hand or by machine, placed into a hopper, and screened to remove any foreign matter. A process of sorting and classifying the seeds, cooling after roasting, grinding (optional), and packaging. When green coffee beans are roasted, they turn a rich, dark brown and develop a distinctive aroma.

Initially, the process is absorbing heat, but it becomes exothermic around 175 °C (giving off heat). This means that the beans are heating up on their own and that the roaster's heat source may need to be adjusted. The roasted beans are dumped from the roasting chamber at the end of the roasting cycle and are typically cooled by air or water-quenching.

Coffee beans lose 15 to 18% of their mass during the roasting process, owing primarily to water loss but also to volatile compounds. Although the beans lose weight during the roasting process, their size doubles due to physical expansion caused by an increase in internal pressure from vaporized water.

Distinct parts of the world have different traditional methods for roasting coffee. If you want to make a "butter roast," you can coat the coffee with oil (traditionally clarified butter) and sugar before roasting it. When the beans are roasted, a caramelized layer forms on top of them.

Some coffee drinkers even do their own roasting as a hobby to try out different bean flavors and keep their roasted coffee as fresh as possible.

What Colour Goes With Mocha

By: Douglas

Other Latte Art Questions

What is the best milk for latte art

How to Steam Milk at home for Latte Art

Other Questions about Coffee


Contact Us

Please note that all fields followed by an asterisk must be filled in.

Please enter the word that you see below.

  


About US | OCM Profile

OCM was started in 2007, focusing first on coffee machines, then marketing for coffee and food and beverage companies. Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with. 

OCM has also created many marketing workshops and classes for the F&B industry. Many of the modules are running in the Singapore Skillsfuture Classes in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes. 

Some of our Food and Beverage Marketing Lectures | Workshops - click to watch classes on customer journey map, JTBD and more. 

For the readers (coffee lovers), we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners). 

To connect with coffee and F&B practitioners, join our growing F&B group on Linkedin (20 000 and growing).


Contact Us