It is a must for you, the wildly driven and successful passionate individual, to start the day on a great note. All the rituals are to be performed in that uniquely similar fashion. You say your morning prayers upon waking up having another full breath. You stretch those muscles and tighten those bones en route to another blood-warming exercise. Then you go get yourself cleaned up and ready for work. But no there’s one thing a lot of people around the world never forget to take whether in the comfort of the dining table or along that busy commute. You got that right, a well-blended, warm cup of coffee. You’ve been dazzled by this energy boosting wonder but do you know how the coffee transformation goes into action. Come and let’s mix it up.

Your favorite tiny little fellows come from green bits of beans that are roasted in order to have that necessary physical and chemical change. This process of roasting is responsible in bringing out the best in every coffee product. An expansion in the green beans occur which then leads to the distinct aroma, color, taste, and texture that makes coffee a welcome treat in the morning. Roasting has not only been done commercially as what is the scenario in the past. The time in which the green beans are consumed after roasting is important in keeping coffee’s quality intact. That is why you can see your neighbor having that roasting moment in the morning.

Now let’s take a look how roasting is done on a larger scale. Basically the process includes sorting, roasting, cooling and operational packaging. Grinding is also an integral part in larger areas. Now picture this. Green coffee beans are freely spilled either through a machine or the steady caring hands of coffee laborers into a container called the hopper. This is where screening of residue and debris takes place. Green beans are then carefully weighed and carried to storage hoppers. This delivery is made possible by a conveyor. Then the roasters come onto the scene. These heating machines take from around three to thirty minutes while flaming the beans at a temperature rate of 370 to 549 degrees Fahrenheit. Talk about turning the heat on.

Roasters are commonly fuelled via electricity, wood, or the most common energy source nowadays, LPG or liquefied petroleum gas. Roasting can be indirect-fired or direct fired. The only difference is that in direct fired roasters the beans really feel the heat alongside the gases that make combustion possible. The beans are then cooled using various mechanisms and equipment such as a vacuum system, quenching using a fine water mist, and cooling done through natural air. Moving further, the beans then are stabilized by a method known as de-gassing. These tiny wonders are now ready for packaging.

It is important to take note that the beans should be well-protected from moisture and oxygen. That is why they are meticulously placed inside bags made of foil which are equipped with one-way valves that only allow gases to go out. These bags are usually light resistant too. The freshness and viability of whole beans that have undergone roasting usually lasts around a month or so. Another concept associated in roasting is the roast profile or the recipe that suits well in producing the desired flavors and features for roasted coffee. Certain factors such as variety and origin can be of help in identifying the profile for the job.

Why don’t you take time from your morning habits and take part of the coffee transformation yourself?

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Related Terms: coffee product, cup of coffee, green coffee beans, roasters