ULTRA EURO

July 10, 11, 12 - 2020
Park Mladeži
Split, Croatia

ULTRA HONGKONG

June 9 - 2018
AsiaWorld-Expo
Hong Kong

ULTRA MIAMI

March 20, 21, 22 - 2020
Bayfront Park
Downtown Miami, FL

Alexandrea Gorn

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Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to change in taste. Unroasted beans contain similar if not higher levels of acids, protein, sugars, and caffeine as those that have been roasted, but lack the taste of roasted coffee beans due to the Maillard and other chemical reactions that occur during roasting.

The majority of coffee is roasted on a large scale, but small-scale roasting has grown with the trend toward specialty shops.

Process

The vast majority of coffee is roasted commercially on a large scale, but small-scale commercial roasting has grown significantly with the trend toward “single-origin” coffees served at specialty shops. Some coffee drinkers even roast coffee at home as a hobby in order to both experiment with the flavor profile of the beans and ensure themselves of the freshest possible roast.

The coffee-roasting process follows coffee processing and precedes coffee brewing. It consists essentially of sorting, roasting, cooling, and packaging but can also include grinding in larger-scale roasting houses. In larger operations, bags of green coffee beans are hand- or machine-opened, dumped into a hopper, and screened to remove debris.

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Vladimir Bogdan

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