Coffee roasting- A transformation from green coffee beans to roasted coffee products
A coffee roaster, usually called a roast master, is used to transform the raw green seeds of berries that grow on coffee plants into light or dark colors to taste good. Undoubtedly, roasting is a very crucial part of the process, as it is the stage that gives an aroma to the coffee. The science of the roasting process The task demands care and caution as the smallest change like temperature, humidity, airflow, or even time can result in uneatable batch. So, roasters often perform several sample roasts in a smaller machine that imitates their regular commercial-sized ones. Before testing the coffees for quality, you need to wait for 12 - 24 hours in this procedure after these sample roasts are completed. The function of a coffee roaster In the initial stage, there must be proper planning for the roasting cycles. As roasted coffee only has 2 to 3 weeks of peak freshness, the coffee roaster has to be very careful about roasting with the right amount of coffee. Thus, it requires weeks