ROASTING

Coffee roasting is a chemical process induced by heat, by which aromatics, acids, and other flavour components are either created, balanced, or altered in a way that should augment the flavour, acidity, aftertaste and body of the coffee as desired by the roaster. Pyrolysis, Caramelization and the Maillard Reaction are several thermal events that are important to the conversion of the many complex raw materials in the green coffee seed to positive flavor attributes in the roasted coffee bean.