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Learn Something New: Roasting 101


Coffee roasting is a chemical process by which aromatics, acids and other flavor components are created, balanced and/or or altered to augment the flavor, acidity, aftertaste and body of the coffee.

  • Drying Cycle: In the first phase of the roasting process, the temperature of the beans rises to 212 degrees Fahrenheit, and the bean color changes from a bright green to a pale yellow.
  • First Crack: When the beans reach 320 degrees Fahrenheit, complex chemical reactions begin to occur, causing a cracking sound.
  • Roast Initiation: The beans swell to 140160 percent of their initial size. Elements within the beans begin to caramelize, giving the beans their brown color.
  • Pause: In this phase, the audible cracking ceases, but the chemical reactions continue. The time of this silent phase will depend on the amount of heat applied by the roaster.
  • Second Crack: The dehydration of the beans has made them brittle, so now more cracking can be heard. Also, elements in the beans now begin to carbonize, producing the burnt characteristics of extremely dark roasts.
  • Stopping the Roast: Once the optimal amount of roasting time has elapsed, the beans must be cooled quickly. This is usually accomplished by introducing large amounts of cool air or water.

    Our mission:

    We are a small batch specialty coffee roaster based in Lynchburg, Virginia and we have been roasting and distributing specialty coffee in the southeast since 2006. Rosetta Coffee is committed to choosing the finest quality green coffee beans and making them into the most delicious and innovative coffees available. We micro-roast all of our coffees that is why you can be sure that every cup of coffee you brew is the freshest possible. Rosetta Coffee aims to connect you to the coffees you will love.

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    CONTACTS

    Rosetta Coffee Company
    1417 Kemper St
    Lynchburg, VA US 24501

    Phone: 434-515-1399

    Email: [email protected]

    Open: 9-5 M-F EST

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