How does the roasting process affect the flavor of coffee beans?
The flavor of coffee beans is affected by the roasting process. The longer the beans are roasted, the more their flavor changes. This is because the roasting process breaks down the bean's cellulose, allowing flavor-rich oils to be released. The oils are then absorbed by the bean's flavor-carrying proteins. The result is a coffee bean with a richer, more complex flavor. Roasting also affects the color of coffee beans.
The longer the beans are roasted, the darker their color becomes. This is because the roasting process causes the bean's cellulose to break down, allowing pigment-rich oils to be released. The oils are then absorbed by the beans flavor-carrying proteins. As a result, a darker-roasted bean will have a more intense flavor than a lighter-roasted bean. Associated notes include smokiness, deep chocolate, earth, spice, or wood. Lighter roasts, on the other hand, are often described as fruity, bright, crisp, citric, herbal, or floral.