The Roasting Process

It is during the roasting process that the sugars and other carbohydrates within the bean become caramelized, creating a substance which is known as the coffee oil. Technically, this fragile chemical is not actually an oil (since it is water soluble), but it is what gives the coffee its flavour and aroma. Roasting is a big – and elementary – part of producing your coffee.

Brambati & Probat Roasting Equipment

The Brambati roaster is used exclusively for 100% arabica post and pre blended coffees. The drum roasting process is the preferred roasting system used by Coffex Coffee.

Beans are heated by a hot air current; the rotation of the drum ensures that the beans are evenly roasted and the hot air heating method stops beans from burning on the drum, as with direct heating methods. The beans are roasted at a temperature of 200-2200C depending on the roast. Our roasting equipment allows us to set a 9 stage roasting profile for each blend, which precisely controls the temperature of the beans over the roasting time, not only achieving consistent roasts but obtaining MAXIMUM flavour and taste profile from our high quality beans . Click here for more information on Brambati.

The Art of Blending

When the desired roast is achieved, the beans are poured into a cooling hopper to keep them from overcooking. Argument still exists among roasters as to which should occur first, the roasting or the blending. Generally, roasting each varietal separately to maximize its flavour characteristics, and then blending, will produce the best result. At Coffex our Bramabati roasting plant allows us the option of post or pre-blending the varietals and both methods are employed for different blends.

Choose Your Roast

A lightly roasted bean may range in colour from cinnamon to a light chocolate tan. Lighter roasts are generally not used for espresso since they produce a sharper, more acidic taste than darker roasts do. Darker roasts, in contrast, have a fuller flavour approaching a bittersweet tang. The amount of oil that is drawn to the surface of the bean increases in proportion to the length of roasting time. As the roast darkens, caffeine and acidity decrease proportionately. Dark roasts can range in colour from a medium chocolate brown with a satin-like lustre, to an almost black bean with an oily appearance. The darker the roast the more you will taste the char, rather than the flavour of the bean. Extreme dark roasts will tend to have a smoky flavour, and are better suited for brewed coffee rather than espresso.