The process of roasting coffee beans is what gives them their characteristic flavour. As our in-house experts at The Coffee Commune can attest, there are many variables that can affect the final outcome, including the type of bean, its origin, the roasting temperature and time, and even the type of machinery.
Why we roast coffee beans
Coffee beans are roasted in order to bring out their flavour and aroma, and they go through a number of physical and chemical changes during the process. For one, their cell walls break down, allowing the release of oils and other compounds that dictate the taste of the coffee. Roasted coffee beans also lose water, which makes them easier to grind. Generally the longer the beans are roasted, the more bitter they will taste.
Different kinds of roasted coffee beans
There are different ways to roast coffee beans, each resulting in a unique flavour, aroma, and appearance. The technical side of roasting and production is the most interesting.
How to manipulate different flavours, creating blend combinations and adjusting roasting profiles are but some of the parts of the process.
The most common types of roasts are:
Light roast — Light roasted coffee beans have a light brown colour and a milder flavour. Compared to other roast styles, they retain the most origin flavours of the bean. They also contain the most caffeine and have the highest acidity due to their short roasting time.
Medium roast — Medium roasted coffee beans have a dark brown colour and a more robust flavour, with more body and less acidity than light roasts. They typically have a very balanced, rounded profile. You may also come across medium-dark roasts, which have a slightly richer, fuller flavour.
Dark roast — Dark roasted coffee beans have an almost black colour and a very strong flavour. Since they are roasted for a long time, very few of the origin notes come through. They also have the least acidity and caffeine of all coffee roasts.
The caffeine content of roasted coffee beans is determined primarily from the variety of the bean, with robusta having a higher caffeine content than the arabica roasted coffee beans. There are also certain arabica varieties that have a lower caffeine content than others, such as Laurina.
Single-origin coffee versus blends
While most coffee shops stock a variety of blends and single-origin beans, there are key differences between the two.
Single-origin — Single-origin coffee comes from a singular producer, crop and region. Traceability is a huge appeal when choosing single-origin beans. It lets customers know exactly where their coffee is coming from. Roasters can also highlight specific flavours unique to certain farms and regions. This is the primary point of difference between single-origin and blended coffee.
Blends — A coffee blend combines coffee beans from several regions. Roasters blend the coffee to produce a unique flavour that adheres to their customers’ needs. Loyal and returning customers expect a consistent roast all year round, and the best way to create that is with a blend. After all, when you find a coffee that you enjoy drinking, you tend to go back for more and make it a part of your daily routine.
Armed with technical roasting skills, fresh coffee beans, and a state-of-the-art roasting facility, the team developed seven signature blends for our Private Coffee Collection. From the rich, decadent profile of our Nebulous Blend to the light, sweet notes found in our Arlee Reserve Blend, there’s a brew to suit every palate and preference.
Click on each product to discover its key tasting notes when served both as espresso and with milk, plus our recommended brewing guide to get the most out of each cup. Alongside our flagship roasted coffee bean blends, you’ll also find decaf, capsule, and certified organic options, plus guest roaster blends that change each month.
Fill your cup with roasted coffee beans from The Coffee Commune
From green beans to brewing gear, our online store is stocked with everything a discerning coffee lover needs to make the perfect cup of joe. Place your order today using Visa, Mastercard, JCB, Apple Pay or Google Pay, and our Brisbane roastery will ship to your door. If you’d like to know more about our roasted coffee beans or have any questions about our work at The Coffee Commune, get in touch with our friendly team.
How long can coffee beans last after being roasted?
Coffee beans can last for quite a while after being roasted, especially if they are stored properly. The key is to keep them in an airtight container in a cool, dark place. Roasted coffee beans can generally stay fresh for up to four weeks, though this will vary depending on the type of bean, how it was roasted and your personal preferences.
Do roasted coffee beans need to breathe?
Roasted coffee beans need to breathe, but this needs to be done in a controlled way. When coffee beans are roasted, they release carbon dioxide. This gas is what gives freshly brewed coffee its characteristic fragrance and flavour. Coffee doesn’t have an expiry date, however, over time the beans will continue to release carbon dioxide. Eventually, when the carbon dioxide runs out, this causes the intensity of the flavour to lessen; the older the coffee, the less the flavour. So fresh is best.
There are two main ways to allow roasted coffee beans to breathe. The first is to simply leave them out in the open air for a few hours after roasting. The second, better option, is to place them in an airtight container with a one way valve, out of direct sunlight and in a stable temperature controlled environment, such as a cupboard. The most important thing to remember is to make sure that the beans are not exposed to too much air or light as it will speed up the ageing process and cause flavour damage in the process.