Coffee Roasting
Coffee roasting is one of the most fascinating stages in the journey from farm to cup. It’s a process where science meets artistry, and at Velvet Roast, it’s the heart of what makes every cup taste rich, smooth, and unforgettable.
Whether you’re a dedicated coffee lover or new to the world of specialty brews, understanding roasting helps you appreciate the craft that brings flavor to life.
☕ What Is Coffee Roasting?
Coffee roasting is the transformation of raw, green beans into the aromatic brown beans we grind and brew. Through controlled heat and timing, roasters unlock flavors, aromas, and textures hidden inside the bean.
During roasting, beans change in color, size, density, and chemical composition—developing everything from sweetness to bitterness, acidity to body.
🔥 The Stages of the Coffee Roast
1. The Drying Phase
Roasting begins with removing moisture from the beans.
- Beans turn yellow and give off a grassy smell
- Temperatures rise gradually
This stage prepares the beans for even, controlled roasting.
2. Browning & Caramelization
As heat increases, beans begin to brown, and aromas intensify.
- Caramel, nut, and malt notes develop
- Natural sugars start to caramelize
This is where the foundation of flavor forms.
3. First Crack: The Turning Point
At around 196°C (385°F), the beans make a distinct popping sound—the first crack.
- Beans expand
- Acidity and brightness peak
A light roast is typically stopped here, preserving fruity or floral notes.
4. Development Time
After first crack, roasters carefully control heat to shape the final flavor.
- Longer development = more sweetness and body
- Too long = burnt or smoky flavors
This phase determines whether the roast becomes light, medium, or dark.
5. Second Crack: Dark Roast Territory
A second, softer crack signals deeper roasting.
- Oils rise to the surface
- Flavors become bold, chocolaty, smoky
Dark roasts are ideal for espresso and strong brews.
🌈 Types of Roasts & Their Flavor Profiles
Light Roast
- Bright, clean acidity
- Fruity, citrusy, and floral notes
- Best for highlighting bean origin
Medium Roast
- Balanced sweetness and acidity
- Notes of caramel, nuts, honey
- Most popular roast for everyday coffee
Dark Roast
- Bold, rich, smoky flavors
- Low acidity, heavy body
- Perfect for espresso lovers
🌿 How Velvet Roast Perfects the Process
At Velvet Roast, our roasting is guided by three core principles:
1. Small-Batch Precision
We roast in small batches to maintain freshness and control.
2. Flavor-First Profiles
Each bean origin has its own personality. We roast to highlight its natural strengths—whether fruity, chocolaty, or spicy.
3. Sensory Expertise
Our roasters rely on the senses:
- Sight to judge color
- Sound to identify cracks
- Smell to track sweetness and development
This careful attention ensures every bean lives up to the name Velvet Roast—smooth, rich, and flavorful.
☕ Why Roasting Matters
Roasting is the moment where the true potential of the coffee is revealed.
It decides:
- How sweet your coffee will be
- How bright the acidity is
- How strong or smooth the finish feels
A great roast makes every sip memorable.
✨ Final Brew Thoughts
Coffee roasting is a craft built on precision, passion, and patience. At Velvet Roast, we celebrate it every day—because behind every silky cup is a roast profile designed with care.
Whether you love light, bright brews or bold, dark roasts, understanding the roasting journey brings a new appreciation to each sip.
