CHAPTER 8: Roasting

Substantial developments have been observed in coffee roasting technology in the last century. During the 19th century, roasting was just like cooking the beans inside a spherical container that worked as an enhanced skillet. At that time, there were neither concerns regarding the best heat transfer system to develop a uniform roast nor to control the rate of the heat supply along the process. Today, roasters use sophisticated plain convection heat transfer systems, where only hot air supplies heat to the beans. They work using precise controls to modulate the roasting process, seeking not only to achieve a specific final color but to reach the finest possible aroma and cupping developments, taking full advantage of the green bean's potential. These topics are approached in the chapter.