Fresh roasted coffee is every coffee drinkers dream. Not every coffee drinker understands the process of how coffee is made, including the roasting process. To understand it a little better let's go through the basics.

Processing

A good coffee always starts with a good bean. This is where coffee starts to differentiate as far as brands are concerned. Some places use processors that will was the beans to remove the fruit of the bean and separate out the different densities of beans. Less dense beans will float to the top where they can be easily removed. Some use a slow dry process. Dry processed beans have a subtle acidity compared to the higher acidity of wet processed beans. The acidity level is what gives coffee its flavor. Without acidity it tastes flat. An important factor of good processing is that it should leave the bean with a good moisture content so that the flavors can develop in the roasting process.

Roasting

Roasting allows the beans to produce levels of acid, aroma and other flavors. The first stage of roasting turns a green bean into a yellow color and creates a smell similar to popcorn. When the next stage is reached, at 338°F-392°F, the sugar in the beans starts to caramelize. It is important that the sugars caramelize or the coffee will be too sweet once brewed. At 400°F the next stage begins and the beans double in size and lighten in weight. The temperature will rise to 428°F the bean reduce further in weight and release CO2. At 446°F the beans become oily and there is usually a pop sound. This is a critical stage where the beans can be over roasted if the roaster is not careful. The oils and aroma start to boil off and combine with air if this is overdone then the beans will lose flavor and take on a burnt taste. Achieving a balance of bitterness, acidity and other characteristics is the goal in this final stage.

The Perfect Taste

Tasting guides will often use the term 'body' to describe the kinds of proteins and fibers in the final brew of coffee. It refers to how the brew tastes on the roof of the mouth. It is determined by the roasting process. Too light of a roast will be too bitter, while too dark of a roast will take on the aforementioned burnt taste. Neither is considered the perfect roast. It should fall somewhere in the middle with a good balance.