Lisäpaahtamista

Lisäpaahtamista refers to a secondary roasting process often applied to coffee beans after their initial roasting. This method is not a standard part of most coffee production but is utilized by some specialty roasters to achieve specific flavor profiles. The beans undergo a second, typically shorter and at a lower temperature, roasting cycle.

The primary goal of lisäpaahtamista is to further develop certain aromatic compounds and sugars within the bean. This can lead to a more complex, nuanced, and sometimes intensified flavor. Depending on the beans and the specific lisäpaahtamista technique, this can manifest as enhanced sweetness, brighter acidity, or a more pronounced body. It can also be used to mellow out some of the harsher notes from the initial roast.

This secondary roasting requires careful control to avoid over-roasting, which could lead to burnt or ashy flavors and a loss of desirable aromas. The type of coffee bean, its origin, and the desired final taste all influence how lisäpaahtamista is implemented. It is a technique primarily explored in the pursuit of unique and elevated coffee experiences, often found in micro-roasteries or by roasters experimenting with innovative processing methods.