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Find out what the coffee roasting process is and what it's used for! The drink, which originated in Ethiopia, spans generations and continents. From the green bean picked off the tree to the liquid served in the cup, one of the most important processes is roasting, responsible for transforming the raw bean into an explosion of flavors and aromas. But how does this process work in practice?
Matheus Tinoco, master roaster, consultant and creator of Intertorra - Intercâmbio de Torrefações, explored the subject during his lecture "The secrets of roasting gourmet and specialty coffee", at the30th edition of Encontro do Café, an event promoted by us, ABIC, and held in Campinas (SP) between April 23 and 25.
"During roasting, the beans go through high temperatures that trigger complex chemical reactions and the caramelization of natural sugars, which give the coffee its sensory characteristics: acidity, sweetness, bitterness, body and aroma. It is this stage that largely defines the profile of the drink that reaches the tables of so many people around the...