Roasting is the process which subjects the caffe' to high temperature, so be dehydrated, oxidized and in some cases even partially carbonized (depending on the degree of roasting).

Degree of roasting. From left: unroasted, light, cinnamon, medium, high, city, full city, French and Italian.

The word “Roasting” is also used to indicate the area which is tough, prepares, sells, and sometimes taste the coffee.

In coffee roasting, the beans are subjected to temperatures of 200-220 ° C while being shakered.

During this process, the coffee bean undergoes some transformations such as the caramelization of sugars and charring of cellulose, giving the grain its characteristic color and the formation of volatile compounds that give the characteristic aroma of roasted coffee. At the same time part of caffeine is lost mainly due to high temperatures.

The roasted grain increases its volume by about 30%, while its weight decreases because most of the water that composes it evaporates.

The roasted coffee has a bitter taste and increases its solubility in water, becoming more brittle, more easily reducible into powder and therefore more suitable for infusion.

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