In addition to selecting only the best 100% Arabica beans, roasting is what makes each cup of coffee taste the way it does – it creates the “flavor profile” of the coffee bean – determining if your coffee will be light or dark, sweet or bitter. Roasting changes pretty much everything about the green coffee bean – it causes the bean to expand, and change in color, taste, smell and density. Roasting also starts the clock ticking! Once we roast our delicious coffee beans, the race is on to turn them into a fresh and delicious cup of coffee.
Roasting Ronnoco Coffee beans is both an art and a science. Our roasts have been developed over time by our Master Roaster, made to the exacting specifications that our customers have come to expect.
Using the latest technology, we make sure our beans are roasted to a consistent temperature to ensure the flavor profile of the Ronnoco blends.
To roast our beans, our 100% Arabica raw green coffee beans are sorted, weighed and put into the roasting chamber. In the first 15 minutes of roasting, the raw green coffee beans lose moisture, darken, and pop open. As this happens, the beans nearly double in size and begin to turn a light tan color – similar to lightly roasted coffee.
Then we turn down the heat as the beans grow darker. As soon as the desired degree of roast for a given coffee has been achieved, we stop the roasting process by using either a spray of cool water followed by cool air, or by cool air alone.
We perform a roast color test on every roast to ensure perfection and a consistent product. This guarantees that our coffees will never vary in taste and you will enjoy the same great taste in every cup!
Our roasted coffees are immediately packaged for unsurpassed freshness and quality. Whole bean coffees are packaged in bags with one-way freshness valves, which allow gases from the roasting process to escape while preventing oxygen from entering the bag.
There are four main categories of roasted coffee beans:
Light brown in color. This roast is generally preferred for milder coffee varieties. There will be no oil on the surface of these beans, because they are not roasted long enough for the oils to break through to the surface. They tend to have intense aromas with crisp, lively acidity as the dominant flavor and a relatively light body.
Medium brown in color with a stronger flavor, and a non-oily surface. This roast is often referred to as the American roast because it is generally preferred in the United States. Medium roasts are full in body while maintaining most of their acidity.
Rich, dark color with some oil on the surface and with a slight bittersweet aftertaste.
Shiny black beans with an oily surface and a pronounced bitterness. The darker the roast, the less acidity will be found in the coffee beverage. Dark roasted coffees have a distinctive bitter, carbon taste as their primary flavor.