Course Content
Introduction to coffee
History of coffee
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History of coffee
Coffee varieties
Coffee varieties
The variety of coffee plants significantly affects the flavor profile, growing conditions, and resistance to pests and diseases. Arabica varieties, such as Typica, Bourbon, and Geisha, are known for their superior flavor and complexity but often require more care and specific growing conditions. Robusta varieties, like Conilon and Nganda, are hardier, higher in caffeine, and more bitter, making them suitable for commercial blends and espresso bases. Hybrid varieties aim to combine the best traits of different species to improve yield, disease resistance, and adaptability, though they may vary in flavor quality. Understanding these varieties helps baristas and coffee enthusiasts appreciate the diverse world of coffee and make informed choices about their coffee preferences and practices.
Coffee Processing
Each coffee processing method impacts the final flavor profile and quality of the coffee. Washed processing highlights the bean's intrinsic qualities, natural processing imparts rich, fruity flavors, and honey processing offers a balance of characteristics from both methods. Understanding these processes allows baristas to appreciate and communicate the unique attributes of different coffees to customers, enhancing the overall coffee experience.
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Coffee Processing
Coffee Roasting
Roasting transforms green coffee beans into the familiar brown beans we brew. Light, medium, and dark roast profiles each offer unique flavor experiences, from bright and acidic to bold and smoky. Understanding the stages of roasting and the importance of degassing helps ensure the best possible coffee flavor. This knowledge allows baristas to select and prepare coffee beans that match the desired taste profiles and brewing methods.
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Draft Lesson
Barista Skills Foundation
About Lesson

Coffee Roasting

Roasting is the process of transforming green coffee beans into the aromatic, flavorful coffee we drink. It is a crucial step that develops the bean’s flavors, aroma, and texture. The roast profile, which includes the time and temperature of the roast, greatly influences the final taste of the coffee.
Roast Profiles

1. Light Roast
– Appearance: Light brown in color with no oil on the surface.
– Flavor Profile:Retains most of the original flavors of the coffee bean, including floral, fruity, and acidic notes. Often described as having a brighter, more acidic taste.
– Roast Level: Reaches an internal temperature of about 180-205°C (356-401°F), typically ending before the first crack or right at its beginning.
– Best Brewing Methods: Pour-over, AeroPress, and drip coffee methods that highlight the bean’s intrinsic qualities.

2. Medium Roast
– Appearance:Medium brown color, still no oil on the surface.
-Flavor Profile: Balanced flavor, aroma, and acidity. More body than light roasts, with the original flavors of the bean complemented by the roasting process.
– Roast Level: Reaches an internal temperature of about 210-220°C (410-428°F), usually ending at the first crack or slightly after.
– Best Brewing Methods: Suitable for most brewing methods, including drip coffee, pour-over, and French press, due to its balanced profile.

3. Dark Roast
– Appearance: Dark brown to almost black, often with an oily surface.
– Flavor Profile:Pronounced roast flavors with reduced acidity. Tends to have a bold, smoky, and sometimes bitter taste, with flavors imparted by the roasting process dominating over the bean’s original characteristics.
– Roast Level: Reaches an internal temperature of about 225-240°C (437-464°F), typically after the second crack.
– Best Brewing Methods: Espresso, French press, and other methods that benefit from a robust, bold flavor.

Degassing:After roasting, coffee beans release carbon dioxide (CO2) in a process known as degassing. This is a natural byproduct of roasting.

– Importance:Proper degassing is crucial for optimal flavor. Freshly roasted coffee can release CO2 too quickly during brewing, disrupting extraction and leading to inconsistent flavors. Letting beans rest for a period (typically 1-7 days) allows CO2 to escape gradually, stabilizing the beans for better flavor extraction.
– Packaging: Specialty coffee is often packaged in bags with one-way valves that allow CO2 to escape without letting oxygen in, preserving freshness

1. Drying Stage:
– Purpose: Removes the initial moisture content of the green beans, typically around 8-12%.
– Temperature: Beans are heated to around 100-160°C (212-320°F).
– Duration: This stage lasts for the first few minutes of roasting.

2. Maillard Reaction:
– Purpose: Develops color and flavor as sugars and amino acids react, creating complex flavor compounds.
– Temperature: Around 160-200°C (320-392°F).
– Changes:Beans start turning yellow, then light brown, and begin to expand.

3. First Crack:
– Purpose:Indicates the beans have reached an internal temperature where they start to crack and expand, releasing steam and CO2.
– Temperature: Around 196-205°C (385-401°F).
– Significance: A key milestone in roasting, marking the transition from light to medium roast. Roasting can be stopped here for a light roast or continued for a medium to dark roast.

4. Development Stage (Post-First Crack):
– Purpose: Enhances the bean’s flavors and aromas. Roasting time here influences the final taste.
– Temperature: Continues to rise above 205°C (401°F).
– Changes: Beans develop deeper color and more complex flavors.

5. Second Crack:
– Purpose: Marks the transition to dark roast. Beans crack again due to structural breakdown.
– Temperature: Around 225-230°C (437-446°F).
– Significance: Beans take on darker color, oil appears on the surface, and roast flavors become dominant.

6. Cooling:
– Purpose:Stops the roasting process to prevent over-roasting.
– Method: Beans are rapidly cooled using air or water.

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