Coffee beans are roasting to create coffee. They're nothing without roasting. Granted, that bean does contain all the distinctive qualities we associate with coffee but the flavor isn't there until it is roast.
Coffee beans before roast
Beans are not coffee beans. These beans are actually the seeds of a purple or red fruit that resembles the cherry. They are an exclusive coffee species. Coffee beans are only referred to as beans because of their appearance and similarity to a traditional bean. The raw coffee bean is green in colour and appears fresh.
There are two kinds of coffee beans: Robusta and Arabica. Are you aware of the differences? It is normal however, not always, to make use of Arabica beans. Arabica coffee beans are higher quality, contain less caffeine and are more fragrant with more flavours than Robusta coffee bean.
Roasting coffee beans
From the early green bean to the shiny brown bean we're all familiar with, เมล็ดกาแฟ undergo a rigorous transformation process when roasting, changing both the physical and chemical components of the coffee bean.
Coffee beans are roasted in order to bring out the full flavour of the bean. Roasting coffee is a complicated procedure that can be adapted to the tastes of the roaster. Varying the timeframes and temperatures of the roasts let roasters meet the needs of many different flavor palettes.
Roasting coffee beans: The art
To a certain degree roasting coffee beans can be subjective. There are varying methods however, all are judged based on the flavor that is extracted from the coffee bean. A large portion of the process for roasting coffee beans surrounds the amount of time you cook (roast) the beans for, which determines the overall color and taste.
Although state-of-the-art coffee roasting the equipment and facilities can give you an advantage, it's the understanding of coffee that is the true art form. You can have various results based on what you intend. So, it's crucial to make use of your senses and your experience.
Understanding the roots of the coffee bean the processes of roasting and recognising the behaviour of the beans throughout the coffee roasting process can be a the most effective tool for a roaster.
The Science of roasting coffee beans
Away from the expertise of an individual and modern technology, there's the science behind the roasting of roasted coffee beans. This science must take place, to allow coffee to become coffee.
There are two types of roasted coffee that are volatile and nonvolatile. The smell is mostly due to the volatile elements, while the flavours associated with coffee are often determined by the caffeine level.
In the course of roasting during the roasting process, the เมล็ดกาแฟ undergoes several endothermic as well as exothermic reactions. In the endothermic phase it is when energy is absorbed in the form of heat. it's at this point that the coffee beans begin to lose moisture, change color and release aromas reminiscent of bread.
In the exothermic phase, energy is released in the form of heat (in this instance, steam). After the moisture inside the coffee bean has evaporated it escapes the bean by rupturing it, causing it to crack or pop. The coffee bean has started to discover its unique flavours and aromas, as well as inheriting the deep brown color that we have all come to know.
Coffee: Roasted
The roasting process is what creates coffee. So, in answer to the question 'why roasting coffee beans and then brewed?', the answer is quite easy. As highlighted in the article above the เมล็ดกาแฟ requires numerous roasting procedures to become the product we all know and love otherwise, it's pretty ineffective.
Moreover it is possible that the answer to the question may have to do with an individual's fascination with the science and art behind the processes. It could also be answered by stating that the demand for coffee is on the rise so the beans of coffee must be roasted to meet the growing demand.
We don't care what other people think, we are just grateful that someone took the time to experiment with some in a pot with a flame.