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On Roasting



Roasting is to coffee beans as cooking is to food, with some people even regarding it as a craft—and a pretty serious one at that. Green coffee beans are coffee beans that have not yet been roasted. They are soft, stringent, smell of grass, and have very little taste. Roasting is the heating process that causes numerous chemical and physical changes, transforming green coffee while bringing out sensational aromas and flavors. Once coffee is roasted, it should be consumed as quickly as possible, as the fresh flavor begins to diminish with time.

Roasting is not an easy, standardized process, though it does play a high-impact role in the final outcome (i.e. taste) of your coffee. Through different roasting techniques—composed mainly of temperature and time variations—you can create different coffee profiles. Generally speaking, roast profiles fall into four main categories:



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