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Over the last two decades, coffee has become a sophisticated beverage. Gone are the days when ordering a cappuccino got you a mediocre brew with a dollop of whipped cream. There is a science behind creating an excellent cup of coffee. And Coffee Roasters play an instrumental role in this.
Coffee Roasters may have their own artisanal coffee business, or they may work for larger companies. If you are a Coffee Roaster for your own business, you purchase the coffee beans from wholesalers or directly from the plantations.
The purpose of roasting coffee beans is to change their chemical and physical properties to enhance color, taste, and smell. The lighter the roast, the more of its “origin flavor” remains. For instance, Hawaii’s famous Kona coffee is roasted lightly to allow the flavors created by the soil it was grown in to come through.
It’s your responsibility to determine the appropriate roasting level for each batch of beans. The actual roasting process is not difficult, but it does require attention and skill acquired through experience.
First, you insert the beans into a hopper compartment while the roaster reaches its ideal temperature. Then you dump the beans into the roaster, which is typically a large rotating drum heated by gas, electricity, or wood. You check the beans’ progress by intermittently collecting samples.
Once they reach the desired darkness, you transfer them to a cooling tray. It’s also possible to add flavors during this process, such as vanilla or hazelnut. The roasted beans are then packaged, and the finished product is delivered to cafes, bakeries, restaurants, or food stores.