At 1300’s, the coffee roasting process is revered not merely as a step in production but as a transformative art that ensures the highest quality in every cup. Our commitment goes beyond crafting a finished product; it’s about unlocking the full potential of each coffee bean’s flavor, aroma, brightness, and lingering taste to deliver an exceptional experience to our customers.
Research indicates that roasting significantly enhances the coffee bean’s inherent flavors and aromas. That’s why 1300’s adopts a meticulous approach to selecting the roasting profile. The ideal roast doesn’t just evoke the natural fruity notes or the inherent freshness of the beans; it caters to the diverse palates of coffee aficionados. Whether it’s the robust, intense bitterness sought by some or the milder, subtler bitterness preferred by others, our roasting process aims to please.
Through numerous roasting sessions of our specialty coffee, 1300’s has honed the craft of capturing the essence of nature’s bounty within our beans. We’ve unveiled a palette of flavors ranging from the zesty tang of citrus, the sweet burst of berries, the crispness of apples, the delicate sweetness of strawberries, to the exotic allure of tropical fruits. Our repertoire also includes the rich undertones of dried fruits, the earthy warmth of chestnuts, and the indulgent richness of chocolate, among others. Each batch is a testament to the intricate dance of heat and timing, a symphony of taste waiting to be discovered in every sip.
In addition, the roasting process also changes the following factors:
Color
This is the most obvious change we can observe. Before roasting, coffee beans are green. They will gradually turn brown due to the appearance of melanoidins – heterogeneous polymers, formed when sugars and amino acids combine at high temperatures.
Moisture and volume
The loss of moisture during roasting will reduce the weight of coffee beans. On average, the weight of coffee beans is reduced by 12-20% compared to the original weight.
Porosity
Additionally, the roasting process increases the porosity of the coffee beans. This process helps coffee dissolve easily after roasting when preparing. This is a factor that determines the delicious taste of your cup of coffee.
Fat
When roasting, high pressure causes lipids in coffee beans to move from the center toward the surface of the bean. The longer you roast, the more obvious the structural transformation will be. Coffee bean density decreases continuously as more gas is produced. The darker the roast, the easier it is to see the oil moving across the surface of the bean.
Maillard reaction
This process begins to occur when the temperature reaches about 150°C. High temperatures cause reactions between carbohydrates and amino acids in coffee beans, changing color, flavor and nutritional content. If the Maillard reaction ends earlier than the standard temperature of about 170°C, it can create many perceptions of sweetness and acidity.
Strecker Degradation
Is an important reaction related to the Maillard reaction. In this reaction, the interaction of amino acids with carbon compounds in a moist environment, produces CO2 gas and Aldehydes or Ketones. This reaction is essential for the creation of compounds.
Caramelization reaction
At about 170°C, high temperatures cause large, complex carbohydrates to break down into smaller sugar molecules, also known as caramelization. This reaction continues until the end of the roasting process and contributes to the creation of sweet notes in the coffee’s aroma, such as caramel and almond.
1300’s Coffee has a special love for Vietnamese coffee, so we always pay careful attention to the coffee processing process, especially the roasting process. We hope to create a delicious, flavorful, quality, and clean cup of coffee to give to domestic and foreign customers.
