Know Your Coffee

royal king exports

Know Your Coffee

Royalking Exports follow the principle of traditional ways of roast coffee.

Coffee roasting process

Roasting means transforming coffee beans from green to brown. There are different ways to make it, and that affects the flavour. The stages in roasting process are:

  1. Drying Stage
  2. Browning Stage
  3. Development Stage / Roasting Stage.

1. Drying Stage

The coffee bean has a humidity of 8–12%. We need to dry it before the actual roasting starts. Drying stage typically lasts 4–8 minutes with traditional drum roaster (see below for roaster designs). The temperature in the end of drying stage is typically 160 ⁰C. Especially with drum roasters, you need to be careful so that you do not burn the beans by having too much heat in the start. The drying stage is also important for collecting energy for the bean because the last stage of roasting is exothermic (heat producing).

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2. Browning Stage

From 160 ⁰C the coffee starts to smell like toasted bread and hay. This is when the aroma precursors are starting to convert to aroma compounds. Even though browning stage is after drying stage, drying continues during the browning stage.

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3. Development or Roasting Stage

In the beginning of development stage the reaction becomes exothermic and the coffee cracks. During drying and browning stages the bean has collected energy that makes the coffee to explode. Development time is when the wanted aroma compounds are developing. If we do not slow down the roast at development stage, we easily get coffee that is smoky tasting and the flavour is too sharp.

The length of development stage is typically 15–25% of the total roast time depending on the desired flavour profile and roast degree.

Roast degree

Roast degree is one of the most important indicators with the roast. It can be measured by a color meter or by tasting. Roasters usually want to enhance coffee’s own flavours and decide the roast degree. Typically light roasted coffee is more acidic, and dark roasted coffee is more bitter. Also fruity flavours are more common on light roasts, and roasty and burnt flavours are more common on dark roasted coffee. Light roasted coffee is more fruity due to high amounts of an organic compound, 5-hydroxymethylfurfural. When roasting goes further, this compound breaks down to less fruity compounds. The amount of sulphuric compounds increases, which produces roasty and burnt flavours. As a role of thumb, we can assume that light roasted coffee brings the character of the raw coffee out better. It is easier to discriminate light roasted coffee from each other than dark roasted coffee.

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Roast time

Even though roast degree has the biggest role on coffee’s flavour profile, total roast time and time of each stage are also important factors. If you roast fast, you will get more desired aroma compounds. But be careful not to burn the beans! Coffee’s total flavour (fruity, berry-like, chocolatey, nutty altogether) is stronger. Also the amount of aroma compounds, which are created in the beginning of development stage, is higher with fast roasting.

royalking exports
royalking exports