Blistering Beans: The Science Behind Roasting Coffee Beans
In Blistering Beans: The Science Behind Roasting Coffee Beans, presenter Cherry Healey visits a coffee roaster. Learn about the physical and chemical changes that occur when coffee beans are roasted for differing amounts of time, creating the light, medium, and dark roasts that we see in coffee stores. This video is excerpted from BBC’s Inside the Factory, a series that takes viewers behind the scenes in the factories that make our favorite products.
Lesson Express
Q: What happens when coffee beans are roasted?
A: The flavor of the coffee beans is released.
Q: What happens to the green coffee beans as they heat?
A: Their color changes from green to brown. Water is forced out and sugars and proteins create new flavors. The oil is forced out of the bean the longer it roasts.
Q: How did time impact the coffee product?
A: The longer the coffee was roasted, the more burnt and bitter it tasted.
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