Roasting coffee is the process that converts the chemical and physical properties of the green coffee beans (see article: The coffee bean: journey from seed to cup) into the characteristic flavours which we all know and love.

The coffee beans are actually stored green in order to keep the quality and taste, so roasting usually takes place once the beans have reached their destination to ensure the best possible taste and quality.

The process

Roasting is all about the heat process that turns the coffee into four colour categories: light roasts, medium roasts, medium/dark roasts and dark roasts. The green beans are transferred into the roaster, and once the process is complete (depending on the strength) the roasted beans are then cooled immediately to halt the heat process.

The roasts

Light roasts: roasted until first crack of the bean; light brown in colour, high acidity. This roast is favoured for milder coffee varieties as they are not roasted for long enough for the oils to break through the surface.

Medium roasts: medium brown and muted acidity, higher bodied with a stronger flavour and oil free surface.

Medium/dark roasts: rich, dark brown with a little oil on the surface and a slight bittersweet aftertaste.

Dark roasts: shiny black beans with oily surface and strong bitterness. The bean sugars start to carbonise making the appearance very dark brown. Less acidity will be found in dark roasted coffee.

Everyone has different preferences when it comes to their coffee so finding the perfect roast for you will be a very personal choice.

Related articles:

· The coffee bean: journey from seed to cup

· How to brew coffee

In 1615, coffee was formally introduced to Europe, courtesy of Venetian traders who started to import it into Italy. However, whilst the consumption and popularity of coffee soon spread, the simple bean wasn’t without its controversy.

A group of Christian clerics believed that coffee was for Satan’s followers, and any Christians that drank the beverage would lose their souls to the devil. So strong was their belief that Pope Clement VIII was called upon to settle the dispute. However, before Pope Clement made a decision on banning coffee he insisted on testing it; after drinking his first cup he was so impressed with the flavour that he reasoned that such a drink couldn’t be the work of Satan and as such it should be baptised to make it a legitimate Christian drink.

Back in England, it was recorded that coffee was first brewed in Oxford, which led to the first coffee house opening in 1650. The most significant of the subsequent Oxford coffee houses was opened by Arthur Tillyard in 1655; Tillyards coffee house became a meeting point for a group of Oxford’s leading scientists to discuss theories, research and share ideas. Nicknamed the Oxford Coffee Club, this small club went on to become one of the leading scientific societies in the world, the famous Royal Society.

The first coffee house to be introduced in London was in 1652. Merchant Daniel Edwards served this new beverage each morning to his house guests, and as word spread the number of visitors to Edwards’ house grew over time. Eventually the first coffee house in London was opened in Cornhill, and following Oxford’s success with their coffee houses, by 1715 there were as many as 2,000 coffee houses around London.

A coffee house based on Tower Street in London saw the emergence of one of the world’s largest insurance companies, Lloyds of London. Opened by Edward Lloyd, the coffee house served seafarers and merchants; Lloyd would liaise with his customers creating lists of what ships were carrying, their schedules and their insurance requirements. This list attracted underwriters to the coffee house to sell insurance to those who needed it. The image above depicts ship owners and traders meeting in Lloyds of London coffee house in 1863.

It is thought that the custom of tipping started in English coffee houses; a small box was hung near the establishment’s counter with the words To Insure Promptness (TIP) inscribed on them. Customers would drop coins into the box to encourage a swift service.

Related articles:

• The coffee bean: journey from seed to cup
• How to brew coffee

There are many ways to brew a good cup of coffee, and everyone has their unique preferences – a hearty cup in the morning, a lunchtime cappuccino or an espresso following a meal?  Do you like a dark roast or a lighter blend?  What kind of coffee grind do you have?  No matter how you choose to brew your perfect cup, the suggestions below will help enhance your brewing routine…

The equipment

Ensure that your equipment is thoroughly cleaned and that there is no build-up of old coffee residue or grounds.  Residue can affect your fresh coffee, making it bitter.

The coffee

Buy your coffee in small amounts depending on how much you drink – ideally this should be every two weeks.  To keep the coffee as fresh as possible ensure that the bag is sealed and store out of sunlight, do not put it in the fridge or freezer as condensation can form and affect the beans.

The grind

If you buy whole bean coffee, grind the beans as close to the brew time as possible.  If your coffee tastes bitter then the ground may be too fine, however if it tastes flat it means that the grind is too coarse.  Try rubbing the ground between your fingers to establish the differences in size.

The water

The quality of water is underestimated when it comes to brewing your coffee, the condition of the water is very important.  Use filtered or bottled water, as tap water could contain chlorine which will make your coffee give off a strong odour or taste.  If you are using tap water, let it run for a few seconds before filling your coffee pot.

The proportion of coffee to water

Use the correct proportion of coffee to water; a general guideline is 1-2 tablespoons of ground coffee per six ounces of water.  This can be adjusted to suit personal taste preferences.

The brewing time

The amount of time that water is added to the coffee is another important factor in affecting the taste.

• With a drip system the contact time should be around five minutes
• A cafetiere should be between two and four minutes
• An espresso, as the name suggests, should take around 20-30 seconds brew time

Experiment with the brew time until you make a cup that suits your tastes exactly.