Coffee roasting theory

Coffee roasting theory involves applying heat to transform green coffee beans into aromatic roasted beans. During roasting, complex chemical changes occur, such as caramelization of sugars and Maillard reactions, which develop flavor, aroma, and color. The process starts with drying, moves through Maillard browning, and ends with caramelization, producing distinct roast levels from light to dark. controlling temperature, time, and airflow influences the final profile, balancing acidity, sweetness, aroma, and body. Roasters aim to highlight desired flavors while avoiding defects caused by over- or under-roasting, making roasting both an art and a science.