Roasting Stage of Coffee Bean


What is Coffee Roasting?

Dry heat treatment exceeding 190 degrees with the aim to:

- Generate Aroma Compounds
- Development of colour change
- Change the bean texture

Roasting changes the microstructure of the beans:

- Carbon dioxide and water vapour develop in the bean
- The interior pressure of the bean increases
- The cell structure changes and the bean increases in size
- CO2 and water escape partially from the bean, a substantial part of the gases remain entrapped in the bean

The change from green bean to the desired roast colour:

Get in touch today ! Hotline: +852 2415 6080


Want to know more about our latest products and services?
Subscribe to our newsletter! Enter you email below to stay up to date on our news and updates.