Fine Robusta Coffee Roasting | How to Control of Final Roast Degree

The final roast degree plays a crucial role in the sugar caramelization process during coffee roasting. This process significantly influences the overall sweetness and complexity of the coffee flavor profile.

1. Lower End Temperatures

• When the roasting process is halted at lower end temperatures, more residual sugars are preserved within the coffee beans.

• This preservation of residual sugars results in a sweeter cup of coffee, as the sugars have not yet undergone significant caramelization or transformation into other compounds.

2. Higher End Temperatures

• Conversely, extending the roast to higher end temperatures promotes greater sugar caramelization.

• The increased caramelization develops more complex caramel flavors, adding depth and complexity to the coffee.

• Additionally, higher end temperatures balance the remaining sugar content with the introduction of bitter compounds formed during the roasting process, which can enhance the overall flavor balance of the coffee.

3. Fine Robusta vs Specialty Arabica

There is a general trend in the industry to roast Robusta beans at higher temperatures compared to Arabica beans. This is due to several factors:

• Bean Density: Robusta beans are generally denser than Arabica beans, requiring more heat to achieve the desired roast level.

• Flavor Development: Robusta beans often have a stronger, more bitter flavor profile. Higher roasting temperatures help to develop and balance these flavors, reducing some of the harshness.

• Chemical Composition: Robusta beans have higher levels of caffeine and chlorogenic acids, which can impact the roasting process and flavor. Higher temperatures help manage these compounds effectively.

***** However, the exact temperature difference can vary based on the specific roasting profile, equipment, and desired flavor outcomes. The 10°C difference is a useful guideline but should be adjusted according to the roaster's experience and the specific characteristics of the coffee beans being used.

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