We roast our beans in a Diedrich IR-7 and IR-12 coffee roasters which are manufactured in the USA. The roasters are located in our dedicated, FDA-approved production facility located nearby at 69 Eastford Road in Southbridge.
Roasting coffee is the process of heating/cooking/drying coffee beans in a coffee roaster in order to transform the physical and chemical properties of the green coffee beans so the desired flavors and aromas of the final cup of brewed coffee can be achieved. During roasting, the beans expand and change in color, taste, smell and density.
The degree to which coffee beans are roasted is one of the most important factors that determine the taste of the coffee in the cup. Before roasting, green coffee beans are soft, with a fresh “grassy” smell and little or no taste. Green coffee is a lot like a dry pinto bean- it can be stored for a long time yet still become a fresh and aromatic food item after it is roasted or cooked. The coffee roasting process transforms these raw beans into the distinctively aromatic, flavorful, crunchy beans that we recognize as coffee.
During the roasting process the green coffee changes dramatically. The process of roasting forces water out of the bean, causing it to dry and expand in the process. Some of the natural sugars in the bean are transformed into CO2 gas, and others are caramelized into the complex flavor essences that make a good coffee.
During roasting, green coffee beans are heated to temperatures ranging from 370-500 degrees F, depending on desired roast.
During this process, the coffee beans must be in constant motion to prevent scorching or uneven roasting and are then cooled quickly to prevent over roasting.
During the first stage, the green beans are slowly dried to become a yellow color and the beans begin to smell like toast or popcorn;
The second stage, often called the first crack, is when the bean doubles in size, becomes a light brown color, and experiences a weight loss;
In the next stage the temperature rises, the color changes from light brown to medium brown, a weight loss again occurs, and there is a release of CO2;
This stage is then followed by what is called the second crack and the roast color is defined as medium-dark brown and the beans take on an oily sheen.
The colors darken and at the end of roasting the bean is lighter in weight and larger in size than when it was green. After roasting the coffee continues to “degas”, emitting CO2 which helps protect the delicate flavor and aroma of the coffee.