{"id":111892,"date":"2025-06-25T08:45:43","date_gmt":"2025-06-25T08:45:43","guid":{"rendered":"https:\/\/tecaire.com\/?p=111892"},"modified":"2025-06-25T08:47:34","modified_gmt":"2025-06-25T08:47:34","slug":"coffee-roasting-types-importance-temperatures-and-how-they-influence-flavour","status":"publish","type":"post","link":"https:\/\/tecaire.com\/en\/coffee-roasting-types-importance-temperatures-and-how-they-influence-flavour\/","title":{"rendered":"Coffee roasting: types, importance, temperatures and how they influence flavour"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row row_height_percent=&#8221;40&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;5&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; back_color=&#8221;color-xsdn&#8221; back_image=&#8221;109552&#8243; back_position=&#8221;center center&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; top_divider=&#8221;step_1_2&#8243; uncode_shortcode_id=&#8221;139640&#8243; back_color_type=&#8221;uncode-palette&#8221; back_size=&#8221;cover&#8221;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243;][vc_row_inner row_inner_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;8\/12&#8243; uncode_shortcode_id=&#8221;845518&#8243;][vc_empty_space empty_h=&#8221;4&#8243;][vc_custom_heading text_color=&#8221;color-210407&#8243; heading_semantic=&#8221;h5&#8243; text_size=&#8221;fontsize-160000&#8243; text_transform=&#8221;uppercase&#8221; text_space=&#8221;fontspace-135905&#8243; sub_lead=&#8221;yes&#8221; sub_reduced=&#8221;yes&#8221; css_animation=&#8221;curtain&#8221; text_align=&#8221;text-left&#8221; text_serif=&#8221;yes&#8221; uncode_shortcode_id=&#8221;110541&#8243; text_color_type=&#8221;uncode-palette&#8221;]TecAIRE Blog[\/vc_custom_heading] [vc_custom_heading auto_text=&#8221;yes&#8221; text_color=&#8221;color-210407&#8243; heading_semantic=&#8221;h1&#8243; text_size=&#8221;h1&#8243; sub_lead=&#8221;yes&#8221; sub_reduced=&#8221;yes&#8221; css_animation=&#8221;curtain&#8221; animation_delay=&#8221;200&#8243; interval_animation=&#8221;200&#8243; text_align=&#8221;text-left&#8221; text_serif=&#8221;yes&#8221; uncode_shortcode_id=&#8221;119133&#8243; text_color_type=&#8221;uncode-palette&#8221;]TecAIRE en los 5 continentes[\/vc_custom_heading][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;4\/12&#8243;][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;5&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;128654&#8243;][vc_column width=&#8221;5\/6&#8243;][vc_empty_space empty_h=&#8221;2&#8243;][vc_column_text uncode_shortcode_id=&#8221;200900&#8243;]<strong>Coffee roasting<\/strong> is an art and a science.<\/p>\n<p>It is the most critical process in the transformation of the green bean into that perfect cup we all enjoy.<\/p>\n<p>More than just a cooking process, <strong>roasting <\/strong>is where the magic of coffee is born: its unique aromas, flavours and textures develop through complex chemical reactions that occur under controlled heat.<\/p>\n<p>In this comprehensive article, you&#8217;ll find out all about the <strong>types of coffee roasts<\/strong>, the exact temperatures for each level, and how each roast completely transforms the sensory profile of your coffee. From the lightest roasts that highlight the origin to the darkest roasts that create intense, smoky notes, I&#8217;ll guide you through each stage of the process.<\/p>\n<p>Plus, I&#8217;ll show you how we at TecAIRE <strong>help<\/strong> brands roast with precision, no matter what roast profile they choose.<\/p>\n<p><!-- notionvc: 4fa79513-1d49-4772-a19f-88444f8c259c -->[\/vc_column_text][vc_custom_heading text_color=&#8221;color-210407&#8243; sub_lead=&#8221;yes&#8221; sub_reduced=&#8221;yes&#8221; text_align=&#8221;text-left&#8221; text_serif=&#8221;yes&#8221; uncode_shortcode_id=&#8221;863683&#8243; text_color_type=&#8221;uncode-palette&#8221;]<\/p>\n<h2>What is coffee roasting and why is it so important?<br \/>\n<!-- notionvc: 8f505ef7-f129-46c3-bb30-bacf2df06bd6 --><\/h2>\n<p>[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;990389&#8243;]Coffee roasting is a thermal process that transforms green coffee beans into the aromatic and tasty beans we know. During this process, which can take between 8 and 20 minutes, more than 800 different chemical reactions occur that create the compounds responsible for the characteristic flavour, aroma and colour of roasted coffee. [\/vc_column_text][vc_custom_heading text_color=&#8221;color-210407&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h3&#8243; sub_lead=&#8221;yes&#8221; sub_reduced=&#8221;yes&#8221; text_align=&#8221;text-left&#8221; text_serif=&#8221;yes&#8221; uncode_shortcode_id=&#8221;122245&#8243; text_color_type=&#8221;uncode-palette&#8221;]<\/p>\n<h3><strong>From green bean to roasted coffee: chemical processing<\/strong><\/h3>\n<p>[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;660050&#8243;]Three main transformations take place during roasting:<\/p>\n<ul>\n<li><strong>Maillard reaction<\/strong>: This is produced between 140\u00b0C and 165\u00b0C, creating components that provide sweet, caramelised and toasty notes. This reaction is responsible for the initial golden colour and the first complex flavour notes.<\/li>\n<li><strong>Caramelisation of sugars<\/strong>: Between 160\u00b0C and 185\u00b0C, the natural sugars in the coffee caramelise, adding sweetness and body to the final coffee. This stage is crucial for the development of the flavour profile.<\/li>\n<li><strong>Acid degradation<\/strong>: As temperature and roasting time increase, the natural acids in coffee degrade, reducing acidity and creating more complex and bitter compounds.<\/li>\n<\/ul>\n<p><!-- notionvc: a6d79005-6471-487b-b020-2bf76806ffd6 -->[\/vc_column_text][vc_custom_heading text_color=&#8221;color-210407&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h3&#8243; sub_lead=&#8221;yes&#8221; sub_reduced=&#8221;yes&#8221; text_align=&#8221;text-left&#8221; text_serif=&#8221;yes&#8221; uncode_shortcode_id=&#8221;111864&#8243; text_color_type=&#8221;uncode-palette&#8221;]<\/p>\n<h3><strong>How roasting affects flavour, aroma and body<\/strong><\/h3>\n<p>[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;153513&#8243;]The level of roast directly influences five key aspects of the coffee:<\/p>\n<ul>\n<li><strong>Acidity<\/strong>: Light roasts retain more natural acidity, while dark roasts significantly reduce it.<\/li>\n<li><strong>Sweetness<\/strong>: Develops progressively until medium roast, where it reaches its optimum.<\/li>\n<li><strong>Bitterness<\/strong>: Increases with darker roasts due to degradation of compounds and creation of new bitter elements.<\/li>\n<li><strong>Body<\/strong>: Increases with roasting, especially through release of oils and caramelisation.<\/li>\n<li><strong>Aroma<\/strong>: Each roasting level releases different volatile compounds, creating unique aromatic profiles.<\/li>\n<\/ul>\n<p>According to the <a href=\"https:\/\/sca.coffee\/\">SCA<\/a>, proper roasting is essential to fully evaluate and enjoy the sensory characteristics of coffee.<\/p>\n<p><!-- notionvc: 3d84cf4f-d2b4-4425-a3ca-c93beef35ba4 -->[\/vc_column_text][vc_single_image media=&#8221;111909&#8243; media_width_percent=&#8221;100&#8243; uncode_shortcode_id=&#8221;340882&#8243; title=&#8221;Coffee Roast Grade Chart&#8221;][vc_custom_heading text_color=&#8221;color-210407&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h3&#8243; sub_lead=&#8221;yes&#8221; sub_reduced=&#8221;yes&#8221; text_align=&#8221;text-left&#8221; text_serif=&#8221;yes&#8221; uncode_shortcode_id=&#8221;156153&#8243; text_color_type=&#8221;uncode-palette&#8221;]<\/p>\n<h3><strong>Differences between roasted and torrefacto<\/strong><\/h3>\n<p>[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;115306&#8243;]It is important to distinguish between <strong>roast coffee<\/strong> and torrefacto:<\/p>\n<ul>\n<li><strong>Natural roasting<\/strong>: Only heat is applied to the grain, developing its natural characteristics.<\/li>\n<li><strong>Torrefacto<\/strong>: Sugar is added during roasting (up to 15% of the weight of the grain), creating a caramelised layer on the outside.<\/li>\n<\/ul>\n<p>Roasting, although popular in Spain, significantly modifies the original flavour of the coffee and can mask defects in lower quality beans.<\/p>\n<p><!-- notionvc: 50030c55-456d-4ba1-ab1f-cc1f3d7c7616 -->[\/vc_column_text][vc_custom_heading text_color=&#8221;color-210407&#8243; sub_lead=&#8221;yes&#8221; sub_reduced=&#8221;yes&#8221; text_align=&#8221;text-left&#8221; text_serif=&#8221;yes&#8221; uncode_shortcode_id=&#8221;145994&#8243; text_color_type=&#8221;uncode-palette&#8221;]<\/p>\n<h2>Types of coffee roasting and their characteristics<\/h2>\n<p>[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;104090&#8243;]There are three main categories of <span class=\"notion-enable-hover\" data-token-index=\"1\">coffee roast types<\/span>, each with a unique sensory profile and specific applications. The Specialty Coffee Association (SCA) establishes the colour and development parameters for each level. <!-- notionvc: c20ba7a9-06ec-40bb-a470-6eefbefee8b2 -->[\/vc_column_text][vc_custom_heading text_color=&#8221;color-210407&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h3&#8243; sub_lead=&#8221;yes&#8221; sub_reduced=&#8221;yes&#8221; text_align=&#8221;text-left&#8221; text_serif=&#8221;yes&#8221; uncode_shortcode_id=&#8221;958316&#8243; text_color_type=&#8221;uncode-palette&#8221;]<\/p>\n<h3>1. Light roast: more acidity, more origin<br \/>\n<!-- notionvc: 7babcfd0-c247-470f-aa73-c6e84d2101c2 --><\/h3>\n<p>[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;192881&#8243;]<strong>Light roasting<\/strong> preserves as much of the original characteristics of the bean as possible, such as acidity, fruity and floral notes and a lighter body, highlighting its terroir and processing. It spends the least time in the roaster&#8217;s drum and at lower temperatures.<\/p>\n<p><strong>Technical characteristics:<\/strong><\/p>\n<ul>\n<li>Color: Agtron 95-85<\/li>\n<li>Final temperature: 196\u00b0C &#8211; 205\u00b0C<\/li>\n<li>Development time: 15-20% of total roasting time<\/li>\n<li>Density: Higher, more compact grains<\/li>\n<\/ul>\n<p><strong>Sensory profile:<\/strong><\/p>\n<ul>\n<li>Bright and pronounced acidity<\/li>\n<li>Light colour and dry surface.<\/li>\n<li>Fruity, floral or herbal notes<\/li>\n<li>Citrus, floral or herbal notes.<\/li>\n<li>Light to medium body<\/li>\n<li>Subtle and natural sweetness<\/li>\n<li>Higher caffeine retention (up to 5% more than dark roasts)<\/li>\n<\/ul>\n<p>\ud83d\udd39 <strong>Who should use it?<\/strong><\/p>\n<p>Brands that seek to highlight the origin of their grains and offer complex and fresh profiles.<\/p>\n<p>\ud83d\udd39 <strong>Example profile<\/strong>: Ethiopia, Kenya, high altitude Colombia.<\/p>\n<p><strong>Recommended methods<\/strong>: V60, Chemex or Aero Press, Kalita Wave, French Press (reduced time)<\/p>\n<p><!-- notionvc: eb2e354e-e4a2-4b0f-86d4-2e73ef78b5b9 -->[\/vc_column_text][vc_custom_heading text_color=&#8221;color-210407&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h3&#8243; sub_lead=&#8221;yes&#8221; sub_reduced=&#8221;yes&#8221; text_align=&#8221;text-left&#8221; text_serif=&#8221;yes&#8221; uncode_shortcode_id=&#8221;118688&#8243; text_color_type=&#8221;uncode-palette&#8221;]<\/p>\n<h3>2. <span class=\"notion-enable-hover\" data-token-index=\"1\">Medium Roast<\/span>: sweetness, body and balance<!-- notionvc: 03ebd5ac-cce0-4933-8441-25bab7465702 --><br \/>\n<!-- notionvc: 7babcfd0-c247-470f-aa73-c6e84d2101c2 --><\/h3>\n<p>[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;142888&#8243;]<strong>Medium roast<\/strong> represents the perfect balance between the characteristics of the origin and the flavours developed during roasting. It is one of the most popular, as it combines body, acidity and sweetness in a balanced way.<\/p>\n<p><strong>Technical characteristics:<\/strong><\/p>\n<ul>\n<li>Color: Agtron 65-55<\/li>\n<li>Final temperature: 210\u00b0C &#8211; 220\u00b0C<\/li>\n<li>Development time: 20-25% of total time<\/li>\n<li>First crack completed, surface slightly shiny<\/li>\n<\/ul>\n<p><strong>Sensory profile:<\/strong><\/p>\n<ul>\n<li>Medium brown colour with a slightly oily surface.<\/li>\n<li>More balanced flavour, with sweet and caramelised notes.<\/li>\n<li>Balanced and pleasant acidity<\/li>\n<li>Caramelised, chocolaty and nutty notes<\/li>\n<li>Medium to dense body<\/li>\n<li>Developed and complex sweetness<\/li>\n<li>Minimal and balanced bitterness<\/li>\n<li>Ideal for espresso and filtered coffee.<\/li>\n<\/ul>\n<p>\ud83d\udd39 <strong>Who should use it?<\/strong><\/p>\n<p>Brands that want to offer a balanced experience, with complexity and sweetness.<\/p>\n<p>\ud83d\udd39 <strong>Example profiles<\/strong>: Brazil, Guatemala, Costa Rica.<\/p>\n<p><strong>Recommended methods<\/strong>: Espresso, Moka, Dripper, French press<\/p>\n<p><!-- notionvc: 903388d5-50eb-459e-b11f-f56987515919 -->[\/vc_column_text][vc_custom_heading text_color=&#8221;color-210407&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h3&#8243; sub_lead=&#8221;yes&#8221; sub_reduced=&#8221;yes&#8221; text_align=&#8221;text-left&#8221; text_serif=&#8221;yes&#8221; uncode_shortcode_id=&#8221;173379&#8243; text_color_type=&#8221;uncode-palette&#8221;]<\/p>\n<h3>3. <span class=\"notion-enable-hover\" data-token-index=\"1\">Dark Roast<\/span>: intensity, bitterness and smoky notes<!-- notionvc: 7727d69b-91fc-452e-ba2b-92c20a80c378 --><br \/>\n<!-- notionvc: 7babcfd0-c247-470f-aa73-c6e84d2101c2 --><\/h3>\n<p>[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;159713&#8243;]The <strong>dark roast<\/strong> develops intense and robust flavours, where the notes created by the roasting process predominate over those of the origin. Here, the flavours of the origin take a back seat to smoky, chocolaty and spicy notes.<\/p>\n<p><strong>Technical characteristics:<\/strong><\/p>\n<ul>\n<li>Color: Agtron 45-35<\/li>\n<li>Final temperature: 225\u00b0C &#8211; 235\u00b0C<\/li>\n<li>Development time: 25-30% of total time<\/li>\n<li>Second crack started, surface accepted<\/li>\n<\/ul>\n<p><strong>Sensory profile:<\/strong><\/p>\n<ul>\n<li>Very low acidity<\/li>\n<li>Dark colour with oily surface.<\/li>\n<li>Smoky, spicy, charred notes<\/li>\n<li>Dense, oily body<\/li>\n<li>Pronounced bitterness<\/li>\n<li>Notes of bitter chocolate, roasted nuts<\/li>\n<\/ul>\n<p>\ud83d\udd39 <strong>Who should use it?<\/strong><\/p>\n<p>Brands that aim to offer an intense and strong flavour, or espresso blends.<\/p>\n<p>\ud83d\udd39 <strong>Example profile<\/strong>: Robusta or Italian espresso blends.<\/p>\n<p><strong>Recommended methods<\/strong>: Espresso, Ristretto, Caf\u00e9 au lait, Cappuccino<\/p>\n<p><!-- notionvc: 84f63677-5ecd-4779-a75a-0997e5254570 -->[\/vc_column_text][vc_custom_heading text_color=&#8221;color-210407&#8243; sub_lead=&#8221;yes&#8221; sub_reduced=&#8221;yes&#8221; text_align=&#8221;text-left&#8221; text_serif=&#8221;yes&#8221; uncode_shortcode_id=&#8221;642492&#8243; text_color_type=&#8221;uncode-palette&#8221;]<\/p>\n<h2>Roasting temperatures: What happens at each stage?<\/h2>\n<p>[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;933471&#8243;]Precise temperature control during <strong><span class=\"notion-enable-hover\" data-token-index=\"1\">coffee roasting<\/span><\/strong> is essential for consistent results and specific profiles.<!-- notionvc: b45f3315-2608-4060-baee-d4b9f58e226a --><\/p>\n<p><!-- notionvc: 84f63677-5ecd-4779-a75a-0997e5254570 -->[\/vc_column_text][vc_custom_heading text_color=&#8221;color-210407&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h3&#8243; sub_lead=&#8221;yes&#8221; sub_reduced=&#8221;yes&#8221; text_align=&#8221;text-left&#8221; text_serif=&#8221;yes&#8221; uncode_shortcode_id=&#8221;350784&#8243; text_color_type=&#8221;uncode-palette&#8221;]<\/p>\n<h3>The first crack and the development of grain<br \/>\n<!-- notionvc: 7babcfd0-c247-470f-aa73-c6e84d2101c2 --><\/h3>\n<p>[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;184447&#8243;]The roasting process is divided into several critical stages:<\/p>\n<p><strong>Drying phase (0-5 minutes)<\/strong><\/p>\n<ul>\n<li>Temperature: 80\u00b0C &#8211; 160\u00b0C<\/li>\n<li>Grain loses moisture (initial 10-12%)<\/li>\n<li>Colour changes from green to pale yellow<\/li>\n<li>The first herbal aromas develop<\/li>\n<\/ul>\n<p><strong>Maillard phase (5-8 minutos)<\/strong><\/p>\n<ul>\n<li>Temperature: 160\u00b0C &#8211; 196\u00b0C<\/li>\n<li>Intense Maillard reactions<\/li>\n<li>Colour evolves to light brown<\/li>\n<li>Development of complex aromas<\/li>\n<\/ul>\n<p><strong>First Crack (8-10 minutes)<\/strong><\/p>\n<ul>\n<li>Temperature: 196\u00b0C &#8211; 205\u00b0C<\/li>\n<li>Internal steam expansion of the grain<\/li>\n<li>Characteristic &#8220;crack&#8221; sound<\/li>\n<li>Beginning of the development of roasted flavour<\/li>\n<\/ul>\n<p><strong>Post-crack development (10-15 minutes)<\/strong><\/p>\n<ul>\n<li>Temperature: 205\u00b0C &#8211; 230\u00b0C<\/li>\n<li>Advanced caramelisation<\/li>\n<li>Release of oils<\/li>\n<li>Body development and acidity reduction<\/li>\n<\/ul>\n<p><!-- notionvc: 276f8d30-5aec-42ba-9bb2-1f3df563349b -->[\/vc_column_text][vc_custom_heading text_color=&#8221;color-210407&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h3&#8243; sub_lead=&#8221;yes&#8221; sub_reduced=&#8221;yes&#8221; text_align=&#8221;text-left&#8221; text_serif=&#8221;yes&#8221; uncode_shortcode_id=&#8221;869970&#8243; text_color_type=&#8221;uncode-palette&#8221;]<\/p>\n<h3>Roasting curves: times and critical points<br \/>\n<!-- notionvc: 7babcfd0-c247-470f-aa73-c6e84d2101c2 --><\/h3>\n<p>[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;705033&#8243;]A successful<strong> roasting curve<\/strong> must consider:<\/p>\n<ul>\n<li><strong>Rate of Rise (ROR)<\/strong>: Rate of temperature increase, ideally decreasing.<\/li>\n<li><strong>Development time<\/strong>: Percentage of total time after the first crack<\/li>\n<li><strong>Crash cooling<\/strong>: Rapid cooling to stop the process instantly<\/li>\n<li><strong>Airflow control<\/strong>: Airflow management to control the profile<\/li>\n<\/ul>\n<p><!-- notionvc: 0a021876-2a6c-490c-8c62-c8d75501cfd9 --><!-- notionvc: 276f8d30-5aec-42ba-9bb2-1f3df563349b -->[\/vc_column_text][vc_custom_heading text_color=&#8221;color-210407&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h3&#8243; sub_lead=&#8221;yes&#8221; sub_reduced=&#8221;yes&#8221; text_align=&#8221;text-left&#8221; text_serif=&#8221;yes&#8221; uncode_shortcode_id=&#8221;197528&#8243; text_color_type=&#8221;uncode-palette&#8221;]<\/p>\n<h3>Summary table: temperatures, time and final profile<br \/>\n<!-- notionvc: 7babcfd0-c247-470f-aa73-c6e84d2101c2 --><\/h3>\n<p>[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;208114&#8243;]\n<table id=\"tablepress-39\" class=\"tablepress tablepress-id-39\">\n<thead>\n<tr class=\"row-1\">\n\t<th class=\"column-1\">Roast Type<\/th><th class=\"column-2\">Final temperature<\/th><th class=\"column-3\">Total Time<\/th><th class=\"column-4\">Development<\/th><th class=\"column-5\">Main Profile<\/th>\n<\/tr>\n<\/thead>\n<tbody class=\"row-striping row-hover\">\n<tr class=\"row-2\">\n\t<td class=\"column-1\">Light<\/td><td class=\"column-2\">196\u00b0C - 205\u00b0C<\/td><td class=\"column-3\">8-12 min<\/td><td class=\"column-4\">15-20%<\/td><td class=\"column-5\">Acidity, origin<\/td>\n<\/tr>\n<tr class=\"row-3\">\n\t<td class=\"column-1\">Medium<\/td><td class=\"column-2\">210\u00b0C - 220\u00b0C<\/td><td class=\"column-3\">10-14 min<\/td><td class=\"column-4\">20-25%<\/td><td class=\"column-5\">Balance, sweetness<\/td>\n<\/tr>\n<tr class=\"row-4\">\n\t<td class=\"column-1\">Dark<\/td><td class=\"column-2\">225\u00b0C - 235\u00b0C<\/td><td class=\"column-3\">12-16 min<\/td><td class=\"column-4\">25-30%<\/td><td class=\"column-5\">Body, intensity<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<!-- #tablepress-39 from cache -->[\/vc_column_text][vc_custom_heading text_color=&#8221;color-210407&#8243; sub_lead=&#8221;yes&#8221; sub_reduced=&#8221;yes&#8221; text_align=&#8221;text-left&#8221; text_serif=&#8221;yes&#8221; uncode_shortcode_id=&#8221;575629&#8243; text_color_type=&#8221;uncode-palette&#8221;]<\/p>\n<h2>Which roasting level is best depending on the method of preparation?<\/h2>\n<p>[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;207253&#8243;]The choice of <strong><span class=\"notion-enable-hover\" data-token-index=\"1\">coffee roast<\/span><\/strong> should be aligned with the brewing method to maximise the potential of each bean.<!-- notionvc: 3237fea2-54ba-4254-839c-fb85fb65e534 --><br \/>\n<!-- notionvc: b45f3315-2608-4060-baee-d4b9f58e226a --><\/p>\n<p><!-- notionvc: 84f63677-5ecd-4779-a75a-0997e5254570 -->[\/vc_column_text][vc_custom_heading text_color=&#8221;color-210407&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h3&#8243; sub_lead=&#8221;yes&#8221; sub_reduced=&#8221;yes&#8221; text_align=&#8221;text-left&#8221; text_serif=&#8221;yes&#8221; uncode_shortcode_id=&#8221;623293&#8243; text_color_type=&#8221;uncode-palette&#8221;]<\/p>\n<h3>Ideal roast for V60, Chemex and filter methods<br \/>\n<!-- notionvc: 7babcfd0-c247-470f-aa73-c6e84d2101c2 --><\/h3>\n<p>[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;121984&#8243;]Filter methods work best with <strong>light to medium roasts<\/strong>:<\/p>\n<ul>\n<li><strong>V60<\/strong>: Light-medium roast to bring out acidity and complex notes<\/li>\n<li><strong>Chemex<\/strong>: Light roast to maximise clarity and flavour separation<\/li>\n<li><strong>Kalita Wave<\/strong>: Medium roast for balance between acidity and body<\/li>\n<li><strong>Aeropress<\/strong>: Versatile, but works excellently with medium roast.<\/li>\n<\/ul>\n<p><strong>Technical reason<\/strong>: The extended contact time and filtration allow delicate nuances to be extracted without over-extraction.<\/p>\n<p><!-- notionvc: c8fd092e-4005-467a-aa71-693489c2a694 --><br \/>\n<!-- notionvc: b45f3315-2608-4060-baee-d4b9f58e226a --><\/p>\n<p><!-- notionvc: 84f63677-5ecd-4779-a75a-0997e5254570 -->[\/vc_column_text][vc_custom_heading text_color=&#8221;color-210407&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h3&#8243; sub_lead=&#8221;yes&#8221; sub_reduced=&#8221;yes&#8221; text_align=&#8221;text-left&#8221; text_serif=&#8221;yes&#8221; uncode_shortcode_id=&#8221;170830&#8243; text_color_type=&#8221;uncode-palette&#8221;]<\/p>\n<h3>Espresso roast: beyond intense<br \/>\n<!-- notionvc: 7babcfd0-c247-470f-aa73-c6e84d2101c2 --><\/h3>\n<p>[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;695045&#8243;]Espresso requires <strong>medium to dark roasts<\/strong> for several reasons:<\/p>\n<ul>\n<li><strong>Extraction pressure<\/strong>: 9 bar requires grains that resist over-extraction.<\/li>\n<li><strong>Contact time<\/strong>: 25-30 seconds need developed flavours<\/li>\n<li><strong>Concentration<\/strong>: The profile should be intense to stand out in a small amount.<\/li>\n<\/ul>\n<p><strong>Specific recommendation<\/strong>: Medium-dark roast (Agtron 50-45) for espresso black, dark roast for coffee with milk.<\/p>\n<p><!-- notionvc: 41b25957-d9c9-42cf-a072-d6923b73b6c3 --><br \/>\n<!-- notionvc: b45f3315-2608-4060-baee-d4b9f58e226a --><\/p>\n<p><!-- notionvc: 84f63677-5ecd-4779-a75a-0997e5254570 -->[\/vc_column_text][vc_custom_heading text_color=&#8221;color-210407&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h3&#8243; sub_lead=&#8221;yes&#8221; sub_reduced=&#8221;yes&#8221; text_align=&#8221;text-left&#8221; text_serif=&#8221;yes&#8221; uncode_shortcode_id=&#8221;506259&#8243; text_color_type=&#8221;uncode-palette&#8221;]<\/p>\n<h3>What about cold brew or capsules?<br \/>\n<!-- notionvc: 7babcfd0-c247-470f-aa73-c6e84d2101c2 --><\/h3>\n<p>[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;169199&#8243;]<strong>Cold Brew<\/strong>: Medium-dark roast works best due to the extended extraction time (12-24 hours) which can create bitterness with light roasts.<\/p>\n<p><strong>C\u00e1psulas<\/strong>: It depends on the system, but generally medium roast for domestic machines and medium-dark for professional systems.<\/p>\n<p><!-- notionvc: f5e4cd2d-4401-4430-9db7-5ebdd6506900 --><br \/>\n<!-- notionvc: b45f3315-2608-4060-baee-d4b9f58e226a --><\/p>\n<p><!-- notionvc: 84f63677-5ecd-4779-a75a-0997e5254570 -->[\/vc_column_text][vc_custom_heading text_color=&#8221;color-210407&#8243; sub_lead=&#8221;yes&#8221; sub_reduced=&#8221;yes&#8221; text_align=&#8221;text-left&#8221; text_serif=&#8221;yes&#8221; uncode_shortcode_id=&#8221;575629&#8243; text_color_type=&#8221;uncode-palette&#8221;]<\/p>\n<h2>Which roasting level is best depending on the method of preparation?<\/h2>\n<p>[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;763530&#8243;]The choice of <strong><span class=\"notion-enable-hover\" data-token-index=\"1\">coffee roast<\/span><\/strong> for your brand must consider multiple strategic and technical factors.<!-- notionvc: 7022ad77-e3c8-4dab-ab52-7e41be012599 --><br \/>\n<!-- notionvc: b45f3315-2608-4060-baee-d4b9f58e226a --><\/p>\n<p><!-- notionvc: 84f63677-5ecd-4779-a75a-0997e5254570 -->[\/vc_column_text][vc_custom_heading text_color=&#8221;color-210407&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h3&#8243; sub_lead=&#8221;yes&#8221; sub_reduced=&#8221;yes&#8221; text_align=&#8221;text-left&#8221; text_serif=&#8221;yes&#8221; uncode_shortcode_id=&#8221;486663&#8243; text_color_type=&#8221;uncode-palette&#8221;]<\/p>\n<h3>Factors to take into account: origin, variety and customer<br \/>\n<!-- notionvc: 7babcfd0-c247-470f-aa73-c6e84d2101c2 --><\/h3>\n<p>[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;210278&#8243;]<strong>Origin of coffee<\/strong>:<\/p>\n<ul>\n<li><strong>Etiop\u00eda, Kenia<\/strong>: Clear toast to highlight fruity acidity<\/li>\n<li><strong>Colombia, Guatemala<\/strong>: Medium tastes for balance and sweetness<\/li>\n<li><strong>Brasil, Indonesia<\/strong>: Medium-dark toast to enhance body and chocolatey notes<\/li>\n<\/ul>\n<p><strong>Coffee variety:<\/strong><\/p>\n<ul>\n<li><strong>Arabica<\/strong>: More versatile, works in all roasts<\/li>\n<li><strong>Robusta<\/strong>: Best in dark roasts to control their natural intensity.<\/li>\n<li><strong>Special varieties <\/strong>(Geisha, Bourbon): Clear roasts to preserve unique characteristics<\/li>\n<\/ul>\n<p><strong>Client profile:<\/strong><\/p>\n<ul>\n<li><strong>Traditional consumer<\/strong>: medium-dark, familiar and recognisable roast<\/li>\n<li><strong>Coffee enthusiast<\/strong>: light-medium roast, complex and distinctive<\/li>\n<li><strong>Wholesale market:<\/strong> medium roast, balanced and accessible<\/li>\n<\/ul>\n<p><!-- notionvc: 1b420800-736d-48b7-9034-49129379fffa --><br \/>\n<!-- notionvc: b45f3315-2608-4060-baee-d4b9f58e226a --><\/p>\n<p><!-- notionvc: 84f63677-5ecd-4779-a75a-0997e5254570 -->[\/vc_column_text][vc_custom_heading text_color=&#8221;color-210407&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h3&#8243; sub_lead=&#8221;yes&#8221; sub_reduced=&#8221;yes&#8221; text_align=&#8221;text-left&#8221; text_serif=&#8221;yes&#8221; uncode_shortcode_id=&#8221;197431&#8243; text_color_type=&#8221;uncode-palette&#8221;]<\/p>\n<h3>Roasting for speciality coffees vs. commercial coffees<br \/>\n<!-- notionvc: 7babcfd0-c247-470f-aa73-c6e84d2101c2 --><\/h3>\n<p>[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;163049&#8243;]<strong>Speciality coffees<\/strong>:<\/p>\n<ul>\n<li>Prioritise expression of origin<\/li>\n<li>Clearer samples or specific profiles<\/li>\n<li>Traceability of the roasting process<\/li>\n<li>Detailed communication of the sensory profile<\/li>\n<\/ul>\n<p><strong>Retail coffees<\/strong>:<\/p>\n<ul>\n<li>Consistency and stability<\/li>\n<li>Medium samples for wide acceptance<\/li>\n<li>Scalable production capacity<\/li>\n<li>Accessible and familiar sensory profile<\/li>\n<\/ul>\n<p>For more information on coffee roasting and evaluation standards, you can consult the official resources of the Specialty Coffee Association on their <a href=\"https:\/\/sca.coffee\/research\/coffee-standards\">standards page<\/a>.<!-- notionvc: 9d304bf3-c2a2-47d3-940a-0593d04244ca --><!-- notionvc: b45f3315-2608-4060-baee-d4b9f58e226a --><\/p>\n<p><!-- notionvc: 84f63677-5ecd-4779-a75a-0997e5254570 -->[\/vc_column_text][vc_custom_heading text_color=&#8221;color-210407&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h3&#8243; sub_lead=&#8221;yes&#8221; sub_reduced=&#8221;yes&#8221; text_align=&#8221;text-left&#8221; text_serif=&#8221;yes&#8221; uncode_shortcode_id=&#8221;309079&#8243; text_color_type=&#8221;uncode-palette&#8221;]<\/p>\n<h3>Tips for growing micro-roasters<br \/>\n<!-- notionvc: 7babcfd0-c247-470f-aa73-c6e84d2101c2 --><\/h3>\n<p>[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;473726&#8243;]<\/p>\n<ol>\n<li><strong>Start with medium roast<\/strong>: more forgiving and versatile<\/li>\n<li><strong>Document everything<\/strong>: Each batch must have a record of temperature, time and profile.<\/li>\n<li><strong>Systematic tasting<\/strong>: Evaluates each roast 24 hours after roasting.<\/li>\n<li><strong>Ongoing training<\/strong>: Invest in SCA or similar courses.<\/li>\n<li><strong>Accurate equipment: <\/strong>calibrated thermometers and efficient cooling systems<\/li>\n<\/ol>\n<p><!-- notionvc: 84f63677-5ecd-4779-a75a-0997e5254570 -->[\/vc_column_text][vc_custom_heading text_color=&#8221;color-210407&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h3&#8243; sub_lead=&#8221;yes&#8221; sub_reduced=&#8221;yes&#8221; text_align=&#8221;text-left&#8221; text_serif=&#8221;yes&#8221; uncode_shortcode_id=&#8221;984002&#8243; text_color_type=&#8221;uncode-palette&#8221;]<\/p>\n<h3>\ud83e\uddea SCA recommended roasting practices<!-- notionvc: abcecf58-978f-42d2-9253-1494373c6e31 --><br \/>\n<!-- notionvc: 7babcfd0-c247-470f-aa73-c6e84d2101c2 --><\/h3>\n<p>[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;830490&#8243;]The SCA suggests certain practices to ensure optimal roasting:<\/p>\n<ul>\n<li><strong>Duration of roasting<\/strong>: Between 8 and 12 minutes for tasting samples.<\/li>\n<li><strong>Post-roasting rest<\/strong>: Let the coffee rest for 8 to 24 hours before sensory evaluation.<\/li>\n<li><strong>Consistency<\/strong>: Maintain uniform conditions during the roasting process to ensure reproducible results.<\/li>\n<\/ul>\n<p>\ud83d\udd39 <strong>Thinking of scaling your brand and need a machine that respects your roasting profile?<\/strong><\/p>\n<p>\ud83d\udc49<a href=\"https:\/\/tecaire.com\/tostadoras-de-cafe\/\"> Discover our roasters for each type of roasting here<\/a><!-- notionvc: 2de431b6-bedf-493a-942a-1622a86eb8cc --><!-- notionvc: b45f3315-2608-4060-baee-d4b9f58e226a --><\/p>\n<p><!-- notionvc: 84f63677-5ecd-4779-a75a-0997e5254570 -->[\/vc_column_text][vc_custom_heading text_color=&#8221;color-210407&#8243; sub_lead=&#8221;yes&#8221; sub_reduced=&#8221;yes&#8221; text_align=&#8221;text-left&#8221; text_serif=&#8221;yes&#8221; uncode_shortcode_id=&#8221;930336&#8243; text_color_type=&#8221;uncode-palette&#8221;]<\/p>\n<h2>How TecAIRE helps you to control your coffee roast<\/h2>\n<p>[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;593478&#8243;]At TecAIRE we understand that <strong><span class=\"notion-enable-hover\" data-token-index=\"1\">coffee roasting<\/span><\/strong> is as much art as it is science, and our solutions are designed to give you total control over every variable in the process.<!-- notionvc: f2f7d954-f2bb-4da8-987c-70a2412608ef --><\/p>\n<p><!-- notionvc: 84f63677-5ecd-4779-a75a-0997e5254570 -->[\/vc_column_text][vc_custom_heading text_color=&#8221;color-210407&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h3&#8243; sub_lead=&#8221;yes&#8221; sub_reduced=&#8221;yes&#8221; text_align=&#8221;text-left&#8221; text_serif=&#8221;yes&#8221; uncode_shortcode_id=&#8221;111249&#8243; text_color_type=&#8221;uncode-palette&#8221;]<\/p>\n<h3>Roasters with precise control of the roasting profile<br \/>\n<!-- notionvc: 7babcfd0-c247-470f-aa73-c6e84d2101c2 --><\/h3>\n<p>[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;643789&#8243;]Our toasters incorporate advanced roasting control technology:<\/p>\n<ul>\n<li><strong>PID control systems<\/strong>: Maintain accurate temperature with variations of less than 1\u00b0C.<\/li>\n<li><strong>Real-time curve monitoring<\/strong>: ROR and grain temperature visualisation<\/li>\n<li><strong>Programmable profiles<\/strong>: save and play back your favourite roasting curves<\/li>\n<li><strong>Multiple temperature sensors<\/strong>: air, grain and ambient monitoring<\/li>\n<\/ul>\n<p><!-- notionvc: 84f63677-5ecd-4779-a75a-0997e5254570 -->[\/vc_column_text][vc_custom_heading text_color=&#8221;color-210407&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h3&#8243; sub_lead=&#8221;yes&#8221; sub_reduced=&#8221;yes&#8221; text_align=&#8221;text-left&#8221; text_serif=&#8221;yes&#8221; uncode_shortcode_id=&#8221;635229&#8243; text_color_type=&#8221;uncode-palette&#8221;]<\/p>\n<h3>Technology for light, medium or dark roasts<br \/>\n<!-- notionvc: 7babcfd0-c247-470f-aa73-c6e84d2101c2 --><\/h3>\n<p>[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;124220&#8243;]Each roasting level requires specific control:<\/p>\n<p><strong>For light roasts:<\/strong><\/p>\n<ul>\n<li>Precise airflow control for uniform development<\/li>\n<li>Quick cooling systems to stop the process exactly<\/li>\n<li>Real-time colour monitoring<\/li>\n<\/ul>\n<p><strong>For medium roasts:<\/strong><\/p>\n<ul>\n<li>Automated temperature curve management<\/li>\n<li>Post-crack development control<\/li>\n<li>Batch homogenisation systems<\/li>\n<\/ul>\n<p><strong>For dark roasts:<\/strong><\/p>\n<ul>\n<li>Smoke and Particulate Matter Management<\/li>\n<li>Temperature control in high ranges<\/li>\n<li>Prevention of localised over-roasting<\/li>\n<\/ul>\n<p><!-- notionvc: bde9eed5-91a5-40bd-9d1c-7ab515116b02 --><!-- notionvc: 84f63677-5ecd-4779-a75a-0997e5254570 -->[\/vc_column_text][vc_custom_heading text_color=&#8221;color-210407&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h3&#8243; sub_lead=&#8221;yes&#8221; sub_reduced=&#8221;yes&#8221; text_align=&#8221;text-left&#8221; text_serif=&#8221;yes&#8221; uncode_shortcode_id=&#8221;119395&#8243; text_color_type=&#8221;uncode-palette&#8221;]<\/p>\n<h3>Electric or gas-powered machines to suit every profile<br \/>\n<!-- notionvc: 7babcfd0-c247-470f-aa73-c6e84d2101c2 --><\/h3>\n<p>[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;201262&#8243;]<strong>TecAIRE electric roasters:<\/strong><\/p>\n<ul>\n<li>More precise temperature control<\/li>\n<li>Ideal for light and medium roasts<\/li>\n<li>Reduced environmental impact<\/li>\n<li>Perfect for urban spaces<\/li>\n<\/ul>\n<p><strong>TecAIRE gas roasters:<\/strong><\/p>\n<ul>\n<li>Increased production capacity<\/li>\n<li>Excellent for dark roasts<\/li>\n<li>Operating cost menor<\/li>\n<li>Traditional for classic profiles<\/li>\n<\/ul>\n<p><!-- notionvc: 24418339-73da-4591-ac82-f91e727fca39 --><!-- notionvc: bde9eed5-91a5-40bd-9d1c-7ab515116b02 --><br \/>\n<!-- notionvc: 84f63677-5ecd-4779-a75a-0997e5254570 -->[\/vc_column_text][vc_custom_heading text_color=&#8221;color-210407&#8243; sub_lead=&#8221;yes&#8221; sub_reduced=&#8221;yes&#8221; text_align=&#8221;text-left&#8221; text_serif=&#8221;yes&#8221; uncode_shortcode_id=&#8221;916133&#8243; text_color_type=&#8221;uncode-palette&#8221;]<\/p>\n<h2>Coffee roast, key to creating your flavour signature<\/h2>\n<p>[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;361821&#8243;]<strong>Coffee roasting<\/strong> is much more than applying heat to a green bean. It is the process where your brand develops its unique sensory identity, where every decision on temperature, time and development translates into the experience your customers will remember. The essence of your coffee.<\/p>\n<p>The <strong>types of coffee roasting<\/strong> you choose will define not only the taste of your product, but also your market positioning. A light roast connects you with consumers looking for complexity and origin, while a dark roast satisfies those who prefer intensity and tradition.<\/p>\n<p><!-- notionvc: 2ade2370-7ded-4fc4-94d1-9d694895e2c1 --><!-- notionvc: 24418339-73da-4591-ac82-f91e727fca39 --><!-- notionvc: bde9eed5-91a5-40bd-9d1c-7ab515116b02 --><br \/>\n<!-- notionvc: 84f63677-5ecd-4779-a75a-0997e5254570 -->[\/vc_column_text][vc_custom_heading text_color=&#8221;color-210407&#8243; heading_semantic=&#8221;h3&#8243; text_size=&#8221;h3&#8243; sub_lead=&#8221;yes&#8221; sub_reduced=&#8221;yes&#8221; text_align=&#8221;text-left&#8221; text_serif=&#8221;yes&#8221; uncode_shortcode_id=&#8221;141510&#8243; text_color_type=&#8221;uncode-palette&#8221;]<\/p>\n<h3>Every roast has its moment, but precision is what makes the difference.<br \/>\n<!-- notionvc: 7babcfd0-c247-470f-aa73-c6e84d2101c2 --><\/h3>\n<p>[\/vc_custom_heading][vc_column_text uncode_shortcode_id=&#8221;291080&#8243;]The difference between a good coffee and an exceptional coffee is in the details: those exact degrees of temperature, those precise seconds of development, that perfect curve that transforms the bean&#8217;s potential into sensory reality.<\/p>\n<p>At TecAIRE, we not only offer you the tools to roast with precision, but the know-how and technical support to make every batch a perfect expression of your vision. Because we understand that behind every roast is a story, a passion and a commitment to excellence.<\/p>\n<p>Coffee roasting is your flavour signature. Make it unforgettable.<\/p>\n<p><!-- notionvc: bde9eed5-91a5-40bd-9d1c-7ab515116b02 --><br \/>\n<!-- notionvc: 84f63677-5ecd-4779-a75a-0997e5254570 -->[\/vc_column_text][vc_empty_space empty_h=&#8221;2&#8243;][uncode_author_profile avatar_size=&#8221;50&#8243; uncode_shortcode_id=&#8221;640937&#8243;][vc_empty_space][vc_custom_heading heading_semantic=&#8221;h4&#8243; text_size=&#8221;h5&#8243; uncode_shortcode_id=&#8221;703784&#8243;]<\/p>\n<h2>Would you like to choose your <strong>type of coffee roaster<\/strong> and be guided through the process? Contact us.<\/h2>\n<p>[\/vc_custom_heading]\n<div class=\"wpcf7 no-js\" id=\"wpcf7-f110334-o1\" lang=\"en-US\" dir=\"ltr\" data-wpcf7-id=\"110334\">\n<div class=\"screen-reader-response\"><p role=\"status\" aria-live=\"polite\" aria-atomic=\"true\"><\/p> <ul><\/ul><\/div>\n<form action=\"\/en\/wp-json\/wp\/v2\/posts\/111892#wpcf7-f110334-o1\" method=\"post\" class=\"wpcf7-form init\" aria-label=\"Contact form\" novalidate=\"novalidate\" data-status=\"init\">\n<fieldset class=\"hidden-fields-container\"><input type=\"hidden\" name=\"_wpcf7\" value=\"110334\" \/><input type=\"hidden\" name=\"_wpcf7_version\" value=\"6.1.7\" \/><input type=\"hidden\" name=\"_wpcf7_locale\" value=\"en_US\" \/><input type=\"hidden\" name=\"_wpcf7_unit_tag\" value=\"wpcf7-f110334-o1\" \/><input type=\"hidden\" name=\"_wpcf7_container_post\" value=\"0\" \/><input type=\"hidden\" name=\"_wpcf7_posted_data_hash\" value=\"\" \/><input type=\"hidden\" name=\"_wpcf7_recaptcha_response\" value=\"\" \/>\n<\/fieldset>\n<p><span class=\"wpcf7-form-control-wrap\" data-name=\"your-fullname\"><input size=\"40\" maxlength=\"400\" class=\"wpcf7-form-control wpcf7-text wpcf7-validates-as-required form-fluid\" aria-required=\"true\" aria-invalid=\"false\" placeholder=\"Name and surname\" value=\"\" type=\"text\" name=\"your-fullname\" \/><\/span>\n<\/p>\n<div class=\"wpcf7-inline-wrapper\">\n\t<p class=\"wpcf7-inline-field\"><span class=\"wpcf7-form-control-wrap\" data-name=\"your-email\"><input size=\"40\" maxlength=\"400\" class=\"wpcf7-form-control wpcf7-email wpcf7-validates-as-required wpcf7-text wpcf7-validates-as-email\" aria-required=\"true\" aria-invalid=\"false\" placeholder=\"Email\" value=\"\" type=\"email\" name=\"your-email\" \/><\/span>\n\t<\/p>\n\t<p class=\"wpcf7-inline-field\"><span class=\"wpcf7-form-control-wrap\" data-name=\"your-telephone\"><input size=\"40\" maxlength=\"400\" class=\"wpcf7-form-control wpcf7-text wpcf7-validates-as-required form-fluid\" aria-required=\"true\" aria-invalid=\"false\" placeholder=\"Phone\" value=\"\" type=\"text\" name=\"your-telephone\" \/><\/span>\n\t<\/p>\n<\/div>\n<p><span class=\"wpcf7-form-control-wrap\" data-name=\"your-message\"><textarea cols=\"40\" rows=\"8\" maxlength=\"2000\" class=\"wpcf7-form-control wpcf7-textarea\" aria-invalid=\"false\" placeholder=\"Message\" name=\"your-message\"><\/textarea><\/span>\n<\/p>\n<center>\n<span class=\"wpcf7-form-control-wrap recaptcha\" data-name=\"recaptcha\"><span data-sitekey=\"6LcmpDUhAAAAAMFcee_RF-v-EncUBfZIgUTAIATj\" class=\"wpcf7-form-control wpcf7-recaptcha g-recaptcha\"><\/span>\r\n<noscript>\r\n\t<div class=\"grecaptcha-noscript\">\r\n\t\t<iframe src=\"https:\/\/www.google.com\/recaptcha\/api\/fallback?k=6LcmpDUhAAAAAMFcee_RF-v-EncUBfZIgUTAIATj\" frameborder=\"0\" scrolling=\"no\" width=\"310\" height=\"430\">\r\n\t\t<\/iframe>\r\n\t\t<textarea name=\"g-recaptcha-response\" rows=\"3\" cols=\"40\" placeholder=\"reCaptcha Response Here\">\r\n\t\t<\/textarea>\r\n\t<\/div>\r\n<\/noscript>\r\n<\/span>\n<\/center>\n<p><span class=\"wpcf7-form-control-wrap\" data-name=\"accept-this-1\"><span class=\"wpcf7-form-control wpcf7-acceptance\"><span class=\"wpcf7-list-item\"><label><input type=\"checkbox\" name=\"accept-this-1\" value=\"1\" aria-invalid=\"false\" \/><span class=\"wpcf7-list-item-label\">I've read and accept the <a href=\"https:\/\/tecaire.com\/en\/privacy-policy\/\">Privacy policy<\/a><\/span><\/label><\/span><\/span><\/span>\n<\/p>\n<p><input class=\"wpcf7-form-control wpcf7-submit has-spinner btn btn-accent\" type=\"submit\" value=\"Submit form\" \/>\n<\/p><div class=\"wpcf7-response-output\" aria-hidden=\"true\"><\/div>\n<\/form>\n<\/div>\n[\/vc_column][vc_column width=&#8221;1\/6&#8243;][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/1&#8243;][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Discover the types of coffee roasts, their importance and how they influence the taste.<\/p>\n","protected":false},"author":2,"featured_media":111917,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"rs_blank_template":"","rs_page_bg_color":"","slide_template_v7":"","footnotes":""},"categories":[46],"tags":[67],"class_list":["post-111892","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-coffee-roasting-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>TecAIRE | Coffee roasting: types, importance, temperatures and how they influence flavour<\/title>\n<meta name=\"description\" content=\"Discover how coffee roasting influences its taste, body and aroma. 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