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Roasting is crucial to coffee's quality. The roasting process takes the
coffee beans up to a temperature of 400°
F to 450° F while rotating them in a
drum so their surfaces will not burn. Water and oils are forced from the
bean and they crack and change color as their starches convert to sugars.
The degree to which the beans are roasted varies.
Many specialty coffees are heavily roasted so their flavors
can stand up to the ingredients added by the consumer , like milk.
In general however a lighter roast shows off acidic and fruity flavors,
while heavier roasts tend to obscure them under rich or even charred
flavors. Darker roasts can also give the perception of more body.
   
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