Introduction to Roasting
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food.
Types of Roasting
Food Roasting
There are three main types of roasting:
- Spit Roasting involves cooking meats by radiated heat, on a spit, over a very fierce glowing fire.
- Pot Roasting uses moist heat and steam trapped under a tight fitting lid.
- Oven Roasting uses dry heat from an oven to surround the food.
Coffee Bean Roasting
When roasting coffee beans, there are five main types of roasts:
- Light
- Medium
- Full city
- French
- Espresso
The longer beans are roasted and the higher the temperature, the darker and more intense the flavor.
Roasting Processes
During roasting, coffee beans undergo chemical reactions from heat transfer, known as endothermic and exothermic reactions. At around 196°C (384°F), the beans emit a cracking sound, known as first crack.
Coffee Roast Levels
There are three main roast levels of coffee:
- Light roasts are heated to 200-205°C (392-401°F), changing color from green to yellow and emitting a grassy smell. Suitable for retaining original flavors and resulting in a bright and vibrant taste.
- Medium roasts balance the inherent bean flavors with those introduced during the roasting process, producing a blend of acidity and body.
- Dark roasts yield intense, chocolatey undertones, and have more solubles and bitter tastes, possibly masking undesirable bean characteristics.
Differences Between Roasting and Baking
Roasting uses the same dry heat as baking, but typically at higher temperatures between 400-450°F (204-232°C) to get foods crisp. Baking is better suited for retaining moisture in thinner, delicate foods, while roasting is ideal for foods with structure like vegetables and meats.
Coffee Roasting and Caffeine Content
As the roast gets darker, the coffee’s flavor becomes more intense and bitter, with the darker roasts having slightly less caffeine. However, the caffeine difference between light and dark roasts is negligible if you compare one bean of each.
Skilled roasters can achieve various specific roast levels such as Spanish roast and espresso roast, optimizing a coffee’s taste and aroma.