Coffee roasting is more than just a step in coffee production; it’s an art form, a science, and the bridge between raw beans and the aromatic cups we enjoy daily. At Lev Coffee Roasting House, we take pride in our meticulous roasting process, where each batch tells its own story of flavor, tradition, and care. But what exactly happens during roasting, and why is it so vital to your coffee experience?
What Happens During Coffee Roasting?
Roasting transforms green coffee beans into the familiar brown ones that we brew. It’s during this process that the bean's internal sugars caramelize, releasing hundreds of volatile compounds that contribute to its flavor and aroma.
Drying Stage: Green beans contain a significant amount of moisture. The roasting begins with a drying phase, where heat evaporates this moisture, preparing the beans for chemical reactions.
Browning Stage: As the temperature rises, the Maillard reaction occurs, creating the complex, toasty flavors associated with coffee. The beans turn brown, and their distinct aroma starts to develop.
Development or Roasting Stage: Here, the beans' unique flavor profile emerges. This stage is crucial—too short, and the beans will taste sour; too long, and they’ll become bitter or burnt.
The Role of the Roaster
A skilled roaster is part artist, part scientist. At Lev Coffee Roasters, our team carefully monitors the temperature, timing, and airflow during roasting, fine-tuning each batch to achieve the desired profile. We believe in highlighting the natural characteristics of the beans, influenced by their origin, altitude, and processing method.
Why Roasting Matters
The way coffee is roasted has a profound impact on its flavor. A light roast may emphasize fruity and floral notes, perfect for single-origin coffees, while a medium or dark roast can bring out chocolatey, nutty, or smoky flavors, ideal for espresso blends. The right roast allows the bean's potential to shine, creating a cup that tells the story of its journey.
Behind the Scenes at Lev Coffee Roasting House
In our Jerusalem-based roastery, the process starts with sourcing high-quality beans from projects where the people are connected with the land, the environment, from planting all the way to the harvest, only with manual work, no machines involved. Then we ship the beans to Jerusalem, where we will develop the aroma and taste with our roasting. Each batch is roasted with precision to bring out the unique characteristics of the beans, so that every sip reflects our dedication to excellence.
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