Food and Drink

Roasted Coffee Rituals- A Coffee Lover’s Guide to Coffee Roasting

Calgary coffee roasters are famous for roasted coffee. The popularity of coffee shops has made people aware of several aromas that coffee provides. This article is a guide to coffee roasting for all coffee lovers

Now, a coffee nerd knows what roasted coffee is. But, for those who still do not believe in coffee supremacy – roasting is the technique and process of converting green coffee to aromatic and flavourful coffee. The roasting process transforms the physical and chemical properties of green coffee seeds. This brings out the punch of flavour and aroma it has stored. Baristas all over the world are broadening the horizon of knowledge about coffee. They are tirelessly mastering modern techniques and refining their skills to produce the best coffees.

Many coffee lovers believe that the baristas are forgetting the fine process of roasting coffee. Roasting is a fine craft and it needs precision and love. A general trivia that many might not know is roasted coffee generates about 1000 distinctive aroma compounds.

The roast profiling can affect the presence of these aroma compounds in coffee and determine its flavour.So, if you too want to know how to make proper a usage of Calgary coffee roasters, read on.

What is a Roaster?

Drum Roaster is a special roaster to roast coffee. There are many Calgary coffee roasters, like Rosso coffee roasters and others, which ensure a refined roasting experience with their roasting machines. Flammable gas or fuel are used for powering the machine. Each part of the machine has an individual function that enhances the roasting process.

    • Drum

Drums look like big washing machines. It looks like a spinning cylinder inside, and drum paddles scoop the beans.This process helps the beans rotate evenly throughout the roasting journey.

    • Flame

The flame is the prime source of energy. It heats the drum at the desired temperature for the coffee to roast properly. The second stage is to flame the seeds from the drum. There is an operator who controls the fuel for the flame.

    • Cooling tray

Seeds are placed on a cooling tray after the flaming. Next, the cooling trays are placed at the exit of the flaming vessel. Cooling down of the beans stops the chemical reaction. The operator immediately starts the mixture and turns on a separate engine, which draws air from the environment. The mixer arms have similar blades to the drum for the even cooling of all the roasted beans.

    • Chimney

Hot air helps in roasting the coffee. The roasted coffee passes through the drum and lands in the cooling tray. The dust particles from raw materials and the smoke needs to get out from the roaster. During the cooling process, cool air from the environment needs to flow in. The chimneys are essential for ventilation and air supply.During roasting, they are essential for removing the dust particles and ensure proper flow of air.

The 3 Stages of Roasting

Roasting consists of three main stages:


The humidity in the coffee bean ranges from 8 -12 percent. The beans need to be dry before final roasting begin. The seeds are dried in a traditional drum for 4-5 minutes at a temperature of 160 degree. This is a sensitive process. You must ensure that the seeds are not burnt.You have to ensure that does not happen because it changes the composition. The drying stage is of great importance as it collects energy for the bean.


Have you smelled toasted bread and hey? From 160 ⁰C the aroma of the coffee is exactly like that. This is when the aroma starts building up. This is the browning stage. Maillard’s reaction is responsible for the browning. In this stage, the roast slows down to ensure flavour development. At the final stage, the coffee starts to pop. That is the first crack and marks the beginning of the development of the roasting stage.


The coffee begins to crack and becomes exothermic in the development of the final roasting stage. It is important to explode the energy that is collected in the seeds during drying and browning. This ensures balanced aroma throughout the seeds. Make sure that the roasting process is slow as it affects the taste and the flavour. A fast roast provides too sharp a flavour and gives it a smokey taste. Depending upon the flavour profile of the coffee, the length of the development stage ranges from 15–25% of the total roast time.

Having a well-roasted coffee is divine when all these stages are correctly in order. There are many coffee shops Calgary that offer the perfect roasted coffee experience. The smell that energizes you every time you sip your favourite brew, is a product of hard and precise work that goes into the roasting of coffee beans.

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