• Coffee Roasting, Part 1: How heat transforms coffee beans

  • Jan 29 2024
  • Length: 38 mins
  • Podcast
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Coffee Roasting, Part 1: How heat transforms coffee beans

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  • Summary

  • What flavours do you want from your coffee?

    Every coffee bean begins its life green. And if you brewed it up without first roasting it, you’d get a yellow-green cup of grass-flavoured water.

    But, as soon you apply heat to a bean, the flavour can morph to from something quite vegetative to a very acidic unripe fruit, then a very sweet fruit, and eventually dark roasted flavours.

    This is the magic of coffee roasting!

    In this episode of The Science of Coffee, I show you a full roast in action on the ROEST P3000, taste how coffee flavours evolve from acidic to bitter, and speak to leading coffee roasting scientists to reveal the mind-bending chemical and physical transformations taking place.

    See for yourself Roest's innovative P3000 fully automatic roaster.

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    Connect with my very knowledgeable guests

    Mark Al-Shemmeri - LinkedIn
    Callum Gilmour - LinkedIn
    Veronica Balduc - LinkedIn
    Anja Rahn - LinkedInIldi Revi - LinkedIn
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    Morten Münchow - Coffee Mind website

    The Science of Coffee is made possible by these leading coffee organisations


    BWT Water and More
    Marco Beverage Systems
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    Sustainable Harvest
    Mahlkönig

    The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories
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