Green coffee beans are acidic, astringent, and nearly impossible to grind. Learn how roasting unlocks flavor complexity through temperature and time, and why origin matters more than you think.
How fun, to be taking a roasting class in something we love to drink yet often don't think about what goes into a coffee we love vs one we never buy again. Ahhh the scent!
After reading this, what most fascinates me, is that a Starbucks Pike Place always has that same taste day after day. A McDonald's coffee always tastes the same. My Lavazza espresso always the same. Yet each different from the other. Getting that consistency day after day and year after year. Very impressive. Which do I like best? Totally depends... A light roast coursely ground and brewed in the fridge over night is as remarkable and fascinating as a dark roast finely ground and brewed in sn espresso, all foamy and rich. I love coffee and I love reading your blog. Keep them coming.
Thank you so much Rex! It really speaks to the level of control these companies have over their final product in sourcing, roasting, and cupping. It’s mind boggling how much goes into the exactness of the final product and how they manage to achieve it!
Wow! Envious that you’re taking classes for coffee! Yes, from the harvest, processing, and the right level of roasting that best suits the beans. This sounds like an incredible experience. I cannot wait to read more about your own roasting journey as well! Thank you for sharing, Bernardette-!
Thanks for reading Aki! I can’t wait to share more as I progress through the program! It truly is incredible how much goes into the final flavor of the bean.
Right on! Truly gives more respect to every artisan that has grown/harvest/processed/roasted/brewed/served! What an incredible journey the cherry went through to become coffee!
The man I buy my coffees from also makes a special batch once a month. Before he roasts the beans, he puts them in an airtight container in which he sets a glass of whiskey. After 2 days they are infused with the aromatics and ready for roasting.
The coffee has no hint of whiskey. I have no words to describe it, but smooth comes closest.
You are so cool!!!! I'd staying tuned and can practically smell the beans a-go from here. Gosh. Obviously, I'm partial to Robusta these days in Vietnam : )
That said, I would love to read more about the ancient?? regional?? histories of how coffee roasting came to be, if you have anything written/researched to send my way. Africa? South and Central America? intriguing!!!
This is so interesting! I am a coffee nut, but I don’t really know much about my favorite beverage. I am excited to learn from you. The only thing I know for sure, is that when I return to the United States from Italy, I miss their flavor.
Your class sounds really fun, Bernardette! And I hope you all get to sit down at the end with a nice hot cup of java!!
We absolutely did! It was mind blowing how many variables affect coffee flavor!
You are learning them all, Bernardette!
How fun, to be taking a roasting class in something we love to drink yet often don't think about what goes into a coffee we love vs one we never buy again. Ahhh the scent!
The scent was glorious Robin! I could wake up to that every single day!
I'd be right there with you!
After reading this, what most fascinates me, is that a Starbucks Pike Place always has that same taste day after day. A McDonald's coffee always tastes the same. My Lavazza espresso always the same. Yet each different from the other. Getting that consistency day after day and year after year. Very impressive. Which do I like best? Totally depends... A light roast coursely ground and brewed in the fridge over night is as remarkable and fascinating as a dark roast finely ground and brewed in sn espresso, all foamy and rich. I love coffee and I love reading your blog. Keep them coming.
Thank you so much Rex! It really speaks to the level of control these companies have over their final product in sourcing, roasting, and cupping. It’s mind boggling how much goes into the exactness of the final product and how they manage to achieve it!
Ooh, I love that you're taking coffee roasting classes...sounds super interesting and cool!!
Thank you Kerry! I’ve learned so much and I’ve barely begun! I can’t wait to explore more.
Wow! Envious that you’re taking classes for coffee! Yes, from the harvest, processing, and the right level of roasting that best suits the beans. This sounds like an incredible experience. I cannot wait to read more about your own roasting journey as well! Thank you for sharing, Bernardette-!
Thanks for reading Aki! I can’t wait to share more as I progress through the program! It truly is incredible how much goes into the final flavor of the bean.
Right on! Truly gives more respect to every artisan that has grown/harvest/processed/roasted/brewed/served! What an incredible journey the cherry went through to become coffee!
The man I buy my coffees from also makes a special batch once a month. Before he roasts the beans, he puts them in an airtight container in which he sets a glass of whiskey. After 2 days they are infused with the aromatics and ready for roasting.
The coffee has no hint of whiskey. I have no words to describe it, but smooth comes closest.
You are so cool!!!! I'd staying tuned and can practically smell the beans a-go from here. Gosh. Obviously, I'm partial to Robusta these days in Vietnam : )
That said, I would love to read more about the ancient?? regional?? histories of how coffee roasting came to be, if you have anything written/researched to send my way. Africa? South and Central America? intriguing!!!
This is so interesting! I am a coffee nut, but I don’t really know much about my favorite beverage. I am excited to learn from you. The only thing I know for sure, is that when I return to the United States from Italy, I miss their flavor.
I want to go to coffee roasting school too!! Love it