There's far more talk about the region of the world the beans come from than about the practicalities of roasting coffee—a process that largely determines its acidity and bitterness. Part of this ignorance stems from the deeply ingrained belief that there's only one type of coffee roast: the dark roast we see on supermarket shelves. Things became more complicated when the third wave , responsible for the success of coffee brewing methods like the Chemex and drip, came to the fore. So, let's explain what coffee roasting is essential and how it works.

What does a coffee roaster do?

This question might seem obvious, but understandably, it's not for everyone. Awareness of what coffee roasting is and involves isn't universal. A coffee roaster is responsible for the process of roasting beans, which extracts the desired aromas. Roasters, or people who roast coffee, participate in this process . Roasters' work requires high analytical and sensory skills, but above all, patience, as the first roast is rarely perfect.

What does coffee roasting look like?

Of course, before the coffee roaster takes over, it is necessary to cultivate the coffee and choose the appropriate method of processing the beans after harvesting - the beans arrive at the roastery as green beans, whose aroma is completely different, reminiscent of grass, reed, green peas, and that is why roasting is so important, as it brings out the best in the beans.

What do we need to roast coffee?

Do you know how coffee is roasted, or more precisely, what's needed? Beans are roasted in specialized ovens —usually drum-type. The association with a washing machine is entirely justified, as this drum ensures even roasting. The oven also contains a burner, where fuel transforms into a flame, adjustable by the operator. The flame heats the drum to the optimal temperature for a given roast . We must pause here, because the Polish language—this time not due to the whims of the person translating the English title of the film (see Dirty Dancing )—is not always perfect. Coffee roasting is much more similar to roasting, but you have to admit that a coffee roaster sounds less serious than a roastery . At some point, however, the roasting process must be terminated and the beans cooled to stop the chemical reactions occurring within.

Cooling

Coffee beans are exceptionally hot when removed from the roaster, so the cooling process must be accelerated – if they cooled on their own, they would be unfit for consumption . The coffee is poured into a special cooling sieve. There, the flowing air quickly cools the beans. Our coffee roastery doesn't use water to cool the beans, as it impairs their flavor and aroma – this is the case in industrial production (if you're choosing mass-produced beans, it's especially important to consider whether the coffee is healthy ).

Degassing

What does the final roasting process look like? Freshly roasted beans need to be degassed , releasing the carbon dioxide produced during the roasting process. To accomplish this, the beans are placed in special silos for several days.

Packing

It's not just how coffee is roasted that matters, but also what happens to it afterward. Freshly roasted beans require proper storage. We package our Single Origin and Blend coffees in special packaging that preserves the beans' aroma and allows the excess carbon dioxide they constantly release to escape. At the same time, we prioritize aesthetics, ensuring that our coffees are recognizable not only for their flavor .

Types of coffee roasting

The simplest division into four types of coffee roasts is light, medium, medium-dark, and dark . What's the difference?

• Light roasts are ideal for specialty coffees that are suitable for alternative brewing methods. This type of coffee retains its natural acidity and refreshing aroma. Light roasts allow you to fully enjoy the nuanced flavors .
• Medium roast – this is the most common roasting method for coffee beans . How does the roasting process affect the beans? They turn slightly brown, retaining optimal caffeine content and imparting a noticeable bitterness. We readily use this method in our coffee roastery for both espresso and alternative brewing methods .
• A medium-dark roast – perfect for espresso. A medium-dark roast produces a strong aroma, and the Maillard reaction and caramelization of sugars during the roast are responsible for pleasant, often chocolatey notes.
• Dark roasting, also known as full roasting, gives the coffee a distinct bitterness that not everyone finds appealing. Dark roasted coffee beans acquire a dark chocolate color and are completely coated with oils , which are responsible for their high shine.

What is coffee roasting?

What might interest you most is how coffee is roasted, meaning what processes occur during the roasting process . The rate of rise (RoR) is a measure of the speed of chemical reactions occurring within the beans. Too low a rate can cause reactions to proceed too slowly or even fail altogether, affecting the final flavor of the brew. Conversely , too high a RoR can lead to uneven roasting , preventing the coffee from developing as intended by the roaster.

When roasting coffee , color, roast time after crack, and total roast time are key to its subsequent flavor . Crack is the moment reminiscent of popping popcorn, when the beans expand rapidly and steam escapes. It's also worth remembering that the longer the coffee is roasted, the lower its acidity, the higher its bitterness , and the sweetness and body increase, only to diminish after a while.

Roasting coffee at home

Wondering if it's possible to roast coffee beans at home ? Yes, although we recommend starting with cheaper beans to avoid financial hardship. You can use a popcorn maker, although the safest solution is to do it outside your house or apartment. You can't control parameters like RoR, so it's necessary to observe and wait for the first crack. How you roast your coffee further will depend solely on you – remember, however, that after the roasting process is complete, you need to cool the beans. If this isn't necessary, choose coffee roasted by professional roastmasters who can ensure adequate ventilation and airflow , ensuring safe roasting.

Summary

You already know what coffee roasting is all about – it's largely chemistry and physics , a lot of patience, and constant experimentation, at least in smaller roasteries. We've really covered the basics, which will help you appreciate the quality of roasting at LaCava and other craft roasteries, which are fortunately still thriving in Poland. All you have to do now is choose one of our coffees and enjoy a refined roast.