The coffee roasting process is integral to producing a savory cup of coffee. When roasted, the green coffee bean expands to nearly double its original size, changing in color and density. As the coffee bean absorbs heat, the color shifts to yellow and then to a light "cinnamon" brown then to a dark and oily color.
During roasting oils appear on the surface of the coffee bean. The roast will continue to darken until it is
removed from the heat source.
At lighter roasts, the bean will exhibit more of its "origin flavor" - the flavors created in the bean by the
soil and weather conditions in the location where it was grown. Varietal coffee beans, coffees from country of origin
with famous or distinct flavors like Java,
Kenya, Hawaiian Kona, Sulwesi, Sumatra, and Jamaican Blue Mountain are usually roasted lightly so their signature characteristics
dominate the flavor.
As the coffee beans darken to a deep brown, the origin flavors of the bean are eclipsed by the flavors created by the roasting process itself. At darker roasts, the "roast flavor" is so dominant that it can be difficult to distinguish the origin of the beans used in the roast. These roasts are sold by the degree of roast, ranging from "Light Cinnamon Roast" through "Vienna Roast" to "French Roast" and beyond. Many consider that a "full city" roast is a great roast because it is "not too light" and "not too dark".
In the 19th century coffee was usually bought in the form of green beans and roasted in a frying pan.
This form of roasting requires much skill to do well,
and fell out of favor when vacuum sealing of pre-roasted coffee became possible. Unfortunately, because coffee
emits CO2 for days after it is roasted, one must allow the coffee to get slightly stale before it can be
vacuum sealed. For this reason two technologies have recently been employed: pressurized
cans and bags. Whole beans bagged immediately after roasting are fitted with pressure release valves.
Today home roasting is becoming popular again. Computerized drum roasters are available which simplify
home roasting, and some home roasters simply roast in an oven or in air popcorn poppers.
Once roasted, coffee loses its flavor quickly. Although some prefer to wait 24 hours after roasting to
brew the first cup, all agree that it begins to get off-flavors and bitterness about 1-2 weeks after roasting
even under ideal conditions like being stored in an airtight container or de-gassing valve bag.
All of the coffee at SF Bay Axis Store is roasted fresh daily. By ordering online you get fresh roasted coffee shipped
right to you, directly. Giving you the opportunity to enjoy fresher coffee.
