Changes and revolutions in the history of coffee roasting

ROASTING COFFEE IN A PAN

Coffee has a long and rich history. The first roasting of coffee beans is attributed to Africa and the Middle East. Colonisation then took the drink all over the world.

Coffee roasting was initially very primitive. Coffee was roasted in small quantities in perforated pans over an open fire. Roasting was inconsistent as the beans were mixed by hand. The roaster had to pay close attention to the whole process. However, in those days, coffee was drunk primarily for the caffeine, not for the taste.

Thepopularity of coffee grew and so did the demand for good coffee. This led to new ideas about how to roast coffee. And so they began to experiment with other methods.

ROASTING COFFEE IN DRUMS

The next major revolution in coffee roasting came in the 17th century when drums were created for roasting coffee beans. Hand cranks were made on the drums to help achieve a more even roast. The drum was always rotating over an open fire, but the drum made it so the coffee no longer smelled of smoke. This new design gradually began to spread throughout Europe and America.

THE IMPACT OF THE INDUSTRIAL REVOLUTION ON ROASTING

The first Industrial Revolution, which lasted from the mid-18th century to the mid-19th century, significantly influenced the development of coffee roasting. The introduction of gas into the home eliminated the smoky aroma and flavours caused by coal and wood, as coffee had been roasted over an open fire until then. Thanks to this innovation, the true taste of coffee was discovered.

During this innovative era, many inventors competed to obtain a patent for a coffee roaster that included features that made coffee roasting safer, more practical, more consistent and the result much more palatable.

The inventor of the new roasting system is not entirely sure. It is disputed whether it was Richard Evans from the UK, Jabez Burns from the USA or Probat, who patented the "Kaffeeschnellröster" (quick coffee roaster) in 1880.

One thing is certain, thanks to the industrial revolution, coffee roasting has moved on a long way.

HOORAY, ELECTRICITY IS HERE.

Thanks to the increasing availability of electricity at the turn of the 20th century, coffee roasting could take a new direction. Electric power meant that roasting was more convenient and less labour intensive. Electric heat is also much more predictable than open flame. This made coffee roasting much more consistent and less dangerous. So for the first time, coffee roasters were able to precisely control the temperature of the roast in some way.

A NEW DISCOVERY - FLUIDIZED BEDS

The design of the 19th century roasting drums is still used on today's machines. In the 1970s, however, fluid bed roasters, or air roasters, entered the scene. The idea for the new roasters was conceived during an exhibition in Seattle, USA.

The roasters allowed coffee to be roasted in a stream of hot air, in which the coffee beans are gently mixed and roasted at the same time. The so-called "fluid bed" is created by symmetrically placed holes in the drum. Thanks to the intense air flow inside the roasting chamber, the beans are roasted evenly from all sides. Roasting in the fluidized bed without contact with the metal drum allows immediate roasting of the coffee without lengthy preheating.

Currently, air roasters are mainly used in America. In contrast, the roasters used in Europe have a drum in them that rotates throughout the roasting process.

CONTEMPORARY

Contemporary coffee roasting is true alchemy. Fortunately, roasters are equipped with various systems that make the whole roasting process easier. There are roasters of different sizes on the market. From small ones for a few dozen kilos of coffee to huge ones that can roast hundreds of kilos of coffee.

A coffeeroasting machine consists of several parts. It has a funnel at the top into which green, unroasted coffee is poured. The machine must be heated to a high temperature. The green beans fall into the roaster drum, which rotates throughout the roasting process. Roasting takes approximately 10 to 15 minutes. The coffee gradually darkens. It is then up to the roaster how roasted he wants the coffee to be. There are basically three roasting grades - light, medium and dark roast. This factor is important for the final taste of the coffee.

CONCLUSION

Without experimentation, trial and error, we would not have the wide variety of roasting profiles that we enjoy today.

Now that we know how far coffee roasting has come over the centuries, what can we expect in the years to come? Let's be surprised.