Paahtimia

Paahtimia are facilities where green coffee beans are roasted to produce the roasted coffee used for drinking. The term paahtimo refers to a coffee roasting facility, and paahtimia is the plural. They can be standalone businesses, part of a larger coffee company, or integrated into cafés or chains. In the coffee supply chain, paahtimia receive green beans, roast them, cool and package the roasted coffee, and distribute it to retailers, cafés, and wholesalers.

Roasting is performed with roasters that heat beans by drum or by hot air. Roaster sizes range from small micro-roasters to industrial plants. The process involves applying heat and controlling time-temperature profiles to develop flavor, with roast levels ranging from light to dark. The roast profile influences aroma, acidity, body, and sweetness. After roasting, beans are cooled quickly to halt cooking and are often rested to degas before packaging. Roasted coffee is typically sold as whole beans or ground for specific brewing methods.

Different paahtimia may emphasize particular origins, flavor profiles, or roasting styles. Many offer wholesale services, direct-to-consumer sales, or both, and some provide cupping and tasting sessions to demonstrate profiles. The quality of a roast depends on bean origin, roast profile, and handling, and many paahtimia maintain traceability and quality-control records.

Sustainability and efficiency are considerations for paahtimia, with practices such as energy-efficient equipment, chaff and waste management, and responsible sourcing. In Nordic countries, paahtimia are often associated with craft coffee culture, prioritizing transparency, experimentation, and collaboration with roasters and cafés.