Coffee Roasting Process: A Comprehensive Examination

The assignment focuses on the coffee roasting process, detailing the steps involved in transforming green coffee beans into the final product. The report begins by explaining the importance of roasting in preserving the coffee's aromatic flavor and the initial setting of the coffee machine at 550 degrees F. It highlights the significance of bean movement throughout the process, and the role of pyrolysis in developing the unique coffee flavor and aroma. The report also discusses the cooling and preservation steps to maintain the coffee's quality. Finally, it provides a simple method for roasting coffee using a frying pan. The report includes references to relevant research on coffee roasting.

Running head: COMMUNICATION 2
Communication 2
Name of the Student:
Name of the University:
Authors Note:

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COMMUNICATION 2
Process of roasting:
Roasting of raw coffee beans is one of the essential steps in processing the coffee for the
customers. Processing coffee is an amalgamation of production of coffee beans, processing
cherries and roasting the coffee. Thus, the very first step is production of coffee beans to process
cherries and final to roast cherries to complete processing coffee. A detailed discussion on the
process of roasting is made here to highlight important features of roasting process (McCoy,
Parr, Anderson, Cornish, Haapala & Greivell, 2017).
Roasting:
Firstly, the coffee machine must be set at a temperature of 550 degree F in order to roast
the green coffee beans into brown beans keeping its aromatic favour intact in the process. The
constant movement of beans throughout the process is integral to enrich the flavour of the coffee.
During the process of movement when the internal temperature of beans touches 400 degree F it
turns into brown with caffeol. The unique flavour of coffee comes at this stage when the beans
release an oil at the time of internal temperature of beach touching 400 degree F. The entire
process known as pyrolysis, is essential to the development of the unique coffee flavour and
aroma that are generally associated coffee. After completion of pyrolysis the beans are cooled
and preserved to ensure that the aroma and flavour are intact. After cooling and preserving the
coffee one of the easiest ways to roast the coffee is to use frying pan. The pan should be pre-
heated to have a temperature of 500 degree F (Fernandez-Gomez, Nitride, Ullate, Mamone,
Ferranti & del Castillo, 2018).

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COMMUNICATION 2
References:
Fernandez-Gomez, B., Nitride, C., Ullate, M., Mamone, G., Ferranti, P., & del Castillo, M. D.
(2018). Inhibitors of advanced glycation end products from coffee bean roasting by-
product. European Food Research and Technology, 244(6), 1101-1110.
McCoy, M. J., Parr, K. A. H., Anderson, K. E., Cornish, J., Haapala, M., & Greivell, J. (2017).
Diacetyl and 2, 3-pentanedione in breathing zone and area air during large-scale
commercial coffee roasting, blending and grinding processes. Toxicology reports, 4, 113-
122.