The Coffee Roasting Process: From Green Bean to Brew

Coffee begins its journey not as the familiar brown bean but as a pale green seed hidden inside a red coffee cherry. While green beans have almost no aroma or flavor, roasting is the transformative step that brings coffee’s full character to life. From fruity light roasts to bold dark profiles, it’s all in the roast.

Stages of Coffee Roasting:

1.     Drying Phase: At this initial stage, green beans are heated to remove internal moisture. This prepares them for chemical transformation and prevents scorching.

2.     Maillard Reaction: This complex reaction between sugars and amino acids causes the beans to brown and produce the aromatic compounds we associate with delicious coffee.

3.     First Crack: A distinct popping sound signals that the beans are reaching light roast territory. Flavors start to develop fully here.

4.     Development Phase: After the first crack, roasters control time and temperature to shift from light to medium or dark roast. This impacts flavor intensity, body, and aroma.

Each roast level tells a story:

·       Light roasts preserve acidity and origin-specific notes.

·       Medium roasts offer a balance of brightness and body.

·       Dark roasts bring out bitter-sweet chocolate, spice, and boldness.

At Fresbem Coffee, we match roast profiles to each bean’s unique origin, ensuring that what ends up in your cup is balanced, vibrant, and memorable. Every Fresbem Brew Bag is roasted with intention and sealed for freshness.

📍 From the roaster to your cup—experience craft coffee without compromise. Brew Fresbem.