The process of roasting coffee is essential because it manages to highlight the natural characteristics of the cup. Roasting varies depending on each quality of the coffee since it interferes in a relevant way at the time of consumption, for example, if a light roasting process is carried out, the nuances of the beans can be enhanced and a stronger one achieves that the sugars and natural oils rise to the surface for an intense flavor.

Another essential variable aspect is the roasting time, which can range from 3 to 25 minutes, and changes depending on people’s drinking habits, the type of machine used to prepare coffee, the variety of coffee, among many other factors. A slow roasting can be from 12 to 20 minutes, one of the most used by artisan roasters and quick management of 3 to 6 minutes,it is primarily used in industries and roasters with greater capacity.

Now we will tell you a little about the humidity of coffee and roasting currently, in the process of drying coffee on farms a standard temperature is taken into account after processing and drying, the moisture content drops to 10% -12% . In the roasting process, the grain loses mass in the form of water and husk on the one hand and the state of dry substance. In general, the weight is subtracted between 12 and 23%. It is possible to obtain a darker color in the roast and a more significant loss of mass is generated, which is known as wastage.

The reduction percentage comes from the water, from an original humidity of 10 to 12% it goes to a residual humidity of 0.5 to 35%.