The coffee beans are roasted to get their distinctive color, aroma and taste

The coffee beans are roasted at very high heat, bringing the beans temperature to 213-227 ° C. Here the beans lose up to 15-20% of their weight, while expanding by almost 100% – a kind of popcorn effect!

During roasting, the flavors of the coffee are formed. A short roasting time gives a light brown bean with subdued flavor. A long roasting time gives a dark brown bean with strong flavor. The roasting time thus has a great influence on the taste

The result of the coffee roasting is determined by the temperature, the duration of the roasting and also the ratio of air / coffee in the roaster. The degree of roasting can vary from very light roasting to very dark roasting and from slow to quick roasting. All types of roasting degrees in their own way determine the taste of the coffee.

The longer the roasting time, the darker the bean, the more powerful the flavor

We primarily work with 3 grid levels:

  • Lysristet
  • Between Toasted
  • Dark Roasted

Light roasted coffee

In light roasted coffees you often have to dose more to get more flavor in the coffee. But one does not achieve the same taste profile as a darker roasted coffee. Acid overdose forces the sour flavors.

Medium roasted coffee

For medium-roasted coffee, the more rounded, creamy and full-bodied flavors will emerge. By changing the dosage, either the sour or the bitter flavors can be increased.

Dark Christian coffee

In dark roasted coffee, you can often dose less and still maintain a good quality coffee. In overdose, the bitter flavors are forced.