Roasting coffee

The roasting coffee begins with the passion for quality of coffee, the quality of green beans, the understanding of the green beans and the correct roasting profile for each greens beans are the elements of roasting good coffee. In the article we will explain the process of roasting coffee.
Profiling
We make sample roasts before we roast to our customers, the purpose of sample roasting is to find the right roasting profiles. The roasting profile is like a recipe of roasting coffee, and each roasters have their own roasting profile which they present their coffees. At Bean Spot, we set our profile based on the use of the coffee, for professional use we roast the coffees little faster than home use. The coffee loses its body if it is roasted longer, therefore, it is essential to have balanced body of the coffee. However, the machines used at home have faster extraction, which means if the coffee is roasted lighter it will have sourer and weaker taste with a lot of body. Having this in mind, we roast our coffees longer for the home use to have balanced taste and body.  For professional use we roast our coffees faster because the machines are stronger which can extract the coffees slower, which is done by setting up the grinder fine.  
Types of roasting
The roaster is always preheated for about 20 minutes before we begin roasting to have the right temperature before dropping the beans into the drum. The maximum batch per day is 5 times, this is to protect our roasting machine. Therefore, we roast espresso coffees first and then we roast the filter coffees. The coffee roaster retains heat after few batches, therefore, the filter coffee can be roasted at lower temperature and faster. The retained heat helps the coffee to have all rounded heat rather than forced heat at the beginning. We also roast lower batch size at our first roast, the lower the batch size the higher the faster coffee roasts due to the beans having more access to heat. Our goal is to roast perfect and consistent coffees by saving energy. We roast first batch with about 50 percent batch size for espresso, and roast it at 14 minutes for professional use, and 17 minutes for home use. Starting from second roast we increase the batch size to 70 to 80 percent and roast it at 14 minutes for professional use and 17 minutes for home use. The times and batch sizes are dependent to the density of the beans. We roast our filter coffees with as 40 percent batch size and at 7 to 8 minutes, this is because we want to have strong body, the body of the filter coffees are important due to the use of more water during preparation and longer extraction times. The goal is to have the fruity flavors with smooth and fine cup of tasting.
Cooling and packing
The cooling and packing the beans are important for use at Bean Spot, therefore, our machine cools down the roasted beans immediately after roasting, it takes about 3 minutes for our machine to cool down the beans, then we leave the beans outside for about 1 hour before we pack it to the bags. After the roasting, the coffees have gas, which is extracting out of the roasted beans, and this gas is not good when it is kept in the bags. All the packages need to have a valve, this valve helps to remove the gas while helps to protect the roasted beans from outside air.
There are many factors involved in roasting coffees, and roasting profiles are improved and changed every year after the new harvest of coffees. Due to the difference of coffees from each farm to each country, the coffee roasters always in search for the best roasting profiles.

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