- Roasting & Refinement
Nosy business.
Truly delicious coffee lies in the nostrils of the roast master.
Barbara Beiertz
The nose really knows. Why?
Each coffee bean consists of between 300,000 to 400,000 cells. When heated – in other words, during roasting – extremely complex chemical reactions take place. Sugars and amino acids are reconstituted, meaning that approximately 1,000 flavors or chemical compounds are newly formed in each and every cell during the roasting process. The longer and gentler the roasting is, the more developed the flavors become.
A process that needs
intricate care and expertise.
A quick comparison: We gently roast our coffees for at least 11 minutes. The standard for industrial coffee is 2-5 minutes at high temperatures.
With over 800 aromas, coffee is
more complex than wine,
which “only” has around 400 aromas. And the descriptions are just as flowery – from tea rose, cardamom and caraway to honey, dark chocolate and toasted peanuts.
Influencing factors: Coffee variety (Arabica or Robusta), coffee-producing countries, cultivation area including the terroir/soil conditions and climate, type of cultivation (organic or conventional), harvesting procedure, processing, method of preparation including grind size and water hardness.
Try savoring your coffee without any milk or sugar, and see if you can discern its special aromas. Noisy slurping is hereby expressly permitted.
