Röstprocessen

Röstprocessen, also known as the roasting process, is a crucial step in the production of coffee and tea. It involves heating the raw green beans or leaves to develop their flavor, aroma, and color. The process begins with green coffee beans or tea leaves, which are then roasted in a roaster at temperatures ranging from 200°C to 230°C (392°F to 446°F) for a duration of 10 to 20 minutes. During this time, the beans or leaves undergo several chemical and physical changes. The heat causes the breakdown of chlorophyll, resulting in the loss of the green color and the development of brown pigments. Additionally, the roasting process causes the release of carbon dioxide and other gases, which contribute to the beans' or leaves' aroma. The heat also activates the enzymes responsible for the Maillard reaction, a chemical process that creates complex flavors and aromas. The duration and temperature of the roasting process can be adjusted to achieve different flavor profiles, ranging from light and acidic to dark and rich. After roasting, the beans or leaves are cooled and then ready for grinding or brewing. The roasting process is essential for developing the unique flavors and aromas that make coffee and tea so popular and enjoyable.