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The Roaster The Farmer
Coffee roasting is one of the most influential factors of coffee taste, the process transforms You might think that natural light is the only important aspect of light for farmers. However, in the
green beans into the aromatic and flavorful beverage that tantalizes our taste buds in every specialty world, the ability to roast coffee well may determine whether the producer will be able to
sip. The most common terms used to describe coffee roast levels are “Light”, “Medium”, sell a specific lot from their recent harvest. Coffee samples are often distributed to bidders after
and “Dark”. As the beans roast darker, both the caffeine content and flavors that stem from roasting at the farm-level, so access to equipment like small batch roasters and coffee roast color
terroir are roasted out–they lose their acidity and develop a bold, smoky nuance, what most analyzers is important. To drink more delicious coffee, we must first achieve better quality crops,
of us think of as “coffee flavor”. The concept of roast degree appears fundamentally simple, and to do so, the technologies that we possess should be made affordable and accessible to farmers.
but the slightest change in color can significantly affect the coffee’s flavor, which is why By improving the average cup quality of coffee, producers stand to earn more from their harvest, and
roasters typically analyze the roast degree of their coffees with lab-grade equipment to consumers will find themselves paying less for a decent cup of coffee as businesses reap better mar-
ensure consistency in quality. So, do you like your coffee light or dark? gins. Such circularity leads to a sustainable coffee industry, where everybody involved benefits. So,
do you like your coffee sustainable or not?
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