What is the primary goal of coffee roasting?

What is the primary goal of coffee roasting?

• A. To decrease acidity in coffee
• B. To develop flavors and aromas
• C. To reduce the coffee’s caffeine level
• D. To increase the shelf life of coffee

Answer: (B)

The primary goal of coffee roasting is to develop flavors and aromas. During the roasting process, green coffee beans undergo a series of complex chemical changes that enhance their flavor profiles. As beans are heated, the Maillard reaction occurs, creating a range of flavors that contribute to the final taste, such as sweetness, acidity, and body. Additionally, the development of aromatic compounds adds to the overall sensory experience when drinking coffee. While other factors like acidity, caffeine levels, and shelf life are relevant in the context of coffee production, they are not the main focus of the roasting process. Decreasing acidity can sometimes be a byproduct of specific roasting techniques, but it is not the primary objective. Similarly, caffeine content is generally stable throughout roasting, though some slight changes can occur depending on the extent of the roast. Increasing shelf life can be a result of the roasting process, as proper roasting and subsequent packaging can help preserve freshness, but again, this is more of a secondary outcome rather than the main goal.

The primary goal of coffee roasting is to develop flavors and aromas. During the roasting process, green coffee beans undergo a series of complex chemical changes that enhance their flavor profiles. As beans are heated, the Maillard reaction occurs, creating a range of flavors that contribute to the final taste, such as sweetness, acidity, and body. Additionally, the development of aromatic compounds adds to the overall sensory experience when drinking coffee.

While other factors like acidity, caffeine levels, and shelf life are relevant in the context of coffee production, they are not the main focus of the roasting process. Decreasing acidity can sometimes be a byproduct of specific roasting techniques, but it is not the primary objective. Similarly, caffeine content is generally stable throughout roasting, though some slight changes can occur depending on the extent of the roast. Increasing shelf life can be a result of the roasting process, as proper roasting and subsequent packaging can help preserve freshness, but again, this is more of a secondary outcome rather than the main goal.