Röstmetoder

Röstmetoder refer to various techniques used to roast coffee beans. The goal of roasting is to develop the aroma, flavor, and color of the green coffee bean through controlled application of heat. Different roasting methods can significantly influence the final taste profile of the coffee.

Drum roasters are one of the most common types. In a drum roaster, the beans are heated in a rotating drum. This tumbling action ensures even exposure to heat. The heat source can be direct or indirect, affecting how quickly the beans absorb energy.

Air roasters, also known as fluid-bed roasters, use hot air to suspend and roast the coffee beans. This method offers very fast roasting times, which can result in a brighter, more acidic cup profile. The constant movement of air around the beans promotes even roasting.

Conveyor belt roasters are often used for large-scale, commercial roasting. Beans are spread in a thin layer on a conveyor belt that moves through a roasting chamber with controlled heat. This method allows for precise control over temperature and airflow.

Other methods exist, including oven roasting, which is typically done at home, and specialized industrial roasters. The choice of roasting method, along with roast profiles (time and temperature curves), is crucial for achieving desired coffee characteristics, from light roasts that highlight origin flavors to dark roasts that emphasize smoky and bitter notes.