The coffee roasting business has it's own language and set of technical terms that can be confusing to those not in the know. The information below is a brief collection of the most common terms used to describe the process of roasting coffee. Slow Roasted There are two main types of commercial roasting, 'slow' roasting and 'flash' roasting. Slow roasting refers to the traditional process of roasting small batches of green coffee in a drum roaster at a temperature of between 190-250 deg... [More]

There are 2 main ways of roasting coffee. The large commercial roasters (who supply the supermarkets and bulk branded coffee bean products) will invariably use the more cost-effective 'flash roasting' process. Flash roasting is where the coffee beans are roasted from the outside-in, in a 60-90 second process inside factory-sized roasters. In order to be eligible for 'flash roasting' a bean variety will need to be hard and uniform, and available in very large quantities (these roasters can roast... [More]