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Coffee roasting is a process that transforms green, raw coffee beans into the brown, flavorful beans we know and love. It involves heating the beans to high temperatures, which triggers a series of chemical reactions that develop their taste, aroma, and color. The process typically includes drying, browning, and developing stages, with temperatures ranging from 320°F to 446°F (160°C to 230°C). 

Here's a more detailed look at the process:
    • Drying:
      Green coffee beans are first heated to remove moisture, typically between 320°F and 392°F (160°C and 200°C). 
       
    • As the temperature rises above 392°F (200°C), the beans start to brown due to chemical reactions like the Maillard reaction, where sugars caramelize, developing sweet flavor notes. 
       
       
      Developing:
      Further roasting at higher temperatures, potentially reaching 446°F (230°C) or more, leads to more complex chemical reactions and the development of a wider range of flavors and aromas. 
       
      Cooling and Packaging:
      After roasting, the beans are quickly cooled to halt the roasting process. They are then usually packaged to retain their freshness. 
       
      Roasting methods:
 
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    This is a common method where beans are tumbled in a rotating drum heated by a heat source, often gas burners. The hot air circulating through the drum and the heat from the drum itself transfer heat to the beans, creating a unique flavor profile. 
     
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    Hot air is blown through the beans, ensuring even roasting and allowing for precise control over the roast profile. 
     
Roasting at home:
 
While specialized roasters are used in commercial settings, home roasters can also use methods like electric popcorn poppers, skillets, or even oven sheets for more basic roasting. 

 

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