The roasting process

All Röststätte coffees are gently roasted by hand in Berlin. The roasting process is crucial so that we can optimally emphasize the individual character of our coffees. Coffee can taste differently complex thanks to more than 800 proven aromas depending on origin, variety, preparation, fermentation and roasting.

ROASTING AS A CRAFT

In order to develop the full potential of the green coffee through our roasting, a lot of experience and expertise is necessary. The roaster can have a decisive influence on the result in the cup through the type of roasting. We use the most modern technology to reproduce the best possible roasting result to the point. Nevertheless, our own senses remain the decisive factor for quality assurance. A comprehensive sensory understanding is the basis for roasting our special coffees.

The goal with our type of roasting is to achieve a balanced ratio of sweetness and fruity acidity and to develop a full pronounced body, without the undesirable bitter substances, acids or roasted flavors. Through the gentle roasting process, we refine our coffee beans and the full potential of the green coffee can fully develop. For an optimal taste result, we roast all coffees in a drum roasting process according to strict quality principles.

The drum roasting process

The type of roasting is a decisive quality feature of coffee. We roast our coffees by hand in our roastery in Berlin Mitte using the artisan drum roasting method.

The special feature of this process is the gentle way in which it is roasted at low temperatures around 215°C. At these low temperatures, unpleasant acids such as chlorogenic acids are broken down, which can often be the cause of discomfort in the stomach area. In the drum roasting process, the roasting drum is filled with the green coffee and circulates slowly and evenly on a flame. Unlike industrial roasting processes, in which the beans are roasted only briefly at very high temperatures between 400 and 500 ° C, we can influence important parameters such as temperature, air supply, movement of the beans and the roasting time to achieve a controlled taste result.

Roasting

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How brown should the bean be?
Green Coffee

Green – the still hard green coffee beans have a sweet, hay-like smell, depending on the variety, and are put into the preheated roaster for further processing.

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How brown should the bean be?
Yellow

Yellow – by gently adding heat inside the roaster, moisture is extracted from the beans, which immediately evaporates. Slowly, the roasting process begins and the beans initially start to turn yellow.

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How brown should the bean be?
Brown colouring

Browning – the moisture is almost completely removed and the beans gradually take on a brownish colour. At this stage of roasting, the bean still contains harsh acids and plant flavours. The browning during roasting is the result of the totality of all chemical reactions, also known as the Maillard reaction.

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How brown should the bean be?

First Crack

First Crack – similar to popcorn, the pressure causes the beans to audibly pop and the outer membranes begin to separate from the bean.

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Complexity

Complexity through development – the burst beans already smell and taste like coffee, but still need some time to optimally develop sweetness and aromas. Meanwhile, the surface becomes softer and the taste round and pleasant.

From light to dark.
How brown should the bean be?
Balance

On point – we roast the beans to the exact point until a pleasant, balanced ratio of sweetness and acidity is achieved and the coffee's aromas are fully developed. Anything after this degree of roasting does not correspond to our roasting philosophy and would distort the clear and natural aroma through, for example, undesirable roasted aromas.

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