Each coffee blend has its own roasting cycle which produces a roasted coffee with a special colour and a unique flavour. Unroasted beans contain similar if not higher levels of acids, protein, sugars, and caffeine as those that have been roasted.
410 - 466 °F (210 - 230°C)
Cold air or water
ROASTING METHOD -
The roasting method used by the toaster is based on fluidized bed system with radial
movement, Coffee is in a circular static camera, where hot air is injected under
pressure, which causes the coffee beans rotate radially suspended hot air.
GREEN BEAN -
Green coffee loses moisture and its colour changes from green to yellow.
YELLOW BEAN -
Chemical and physical changes in coffee, turning it from yellow to brown.
ROASTED BEAN -
Production of aromas and achievement turning it from yellow to brown.