Before your Zvegor coffee meets the grinder, it undergoes a remarkable transformation.
Roasting turns dense, green coffee seeds into aromatic, flavorful beans. It’s a precise, time-sensitive craft that shapes the flavor, body, and aroma of every cup.
At TZB, roasting is both an art and a science. Each origin and batch receives a custom roast curve, unlocking each bean’s unique potential. Here’s how we bring coffee from raw to radiant.
Roasting applies controlled heat to green coffee beans to develop flavor, aroma, and color. The process balances temperature and time to coax sugars, acids, and aromatic compounds from each bean.
While roasting may look simple, inside the drum, complex chemical transformations determine every nuance of your cup.
ROASTING OFCOFFEE
Maillard Reaction: At 150–170°C, sugars and amino acids react, creating rich roasted aromas; think toast, nuts, and caramel.
First Crack: Around 196°C, beans audibly crack as sugars caramelize and oils move to the surface. This marks the start of flavor development.
Development: This critical phase defines the roast level. Extending it deepens sweetness; too far, and brightness fades. Our roasters monitor this closely for perfect balance.
Second Crack (Optional): At 224°C, a second crack signals cell walls breaking down and oils surfacing. Flavors turn smoky and bittersweet, ideal for bolder profiles like espresso. However, more delicate beans can lose their unique character past this stage, which is why not every coffee benefits from such a dark roast.
Cooling: Beans are rapidly cooled to lock in the desired flavor profile. Quick cooling is crucial; any residual heat can push the roast beyond its peak.
Each stage is tracked on a roast curve, a visual graph of temperature over time. At TZB, every curve is tailored to bean origin, moisture, and desired flavor
Roast Levels and Their Taste
Light Roast
Bright, fruity, and floral with high acidity. The original character shines through. Light brown color, dry surface.
Example: Ethiopian heirloom with jasmine and bergamot notes.
Medium Roast
Balanced, sweet, and chocolaty with moderate acidity and fuller body. Medium brown with a matte finish.
Example: Indian Monsoon Malabar with mellow spice and dried fruit.
Dark Roast
Smoky, bittersweet, and robust with low acidity and heavy body. Dark brown with an oily surface.
Example: Ugandan Robusta espresso—bold and intense.
The Chemistry Behind the Cup
Maillard Reaction: Responsible for toasted, nutty, caramel notes. Begins at 150°C and continues through the first crack, building body and sweetness.
Caramelization: Above 170°C, sugars caramelize, adding complexity and richness while reducing acidity.
Acid Breakdown: Chlorogenic acids break down, lowering acidity. Light roasts retain more vibrancy; dark roasts are smoother.
Lipid Migration & Aroma: Oils migrate outward as roasting progresses, especially past the second crack. This releases aromatic compounds, creating that signature fresh-roasted scent.
Zvegor’s Approach to Custom Roasting
We don’t rely on mass-produced roasting systems or pre-set programs. At TZB, every batch is roasted in small quantities so we can give it our full attention. Skilled roasters, experts in how beans look, smell, and sound during the roast, personally oversee each batch. Once roasted, the beans are tasted using a method called “cupping,” where we evaluate aroma, flavor, and balance to ensure every roast meets our high standards.
We fine-tune timing, temperature, and development for every origin, considering:
- Bean density and moisture
- Varietal and processing method
- Intended brewing method (pour-over, espresso, etc.)
This hands-on process ensures that whether you’re sipping a citrusy Ethiopian or a chocolatey Colombian, you’re tasting exactly what the bean was born to express.
How Roasting Affects Acidity, Body, and Aroma
Acidity
Acidity in coffee refers to its brightness and liveliness, the sparkling quality that gives some coffees citrus or berry-like flavor notes. Light roasts preserve the most acidity because they undergo less heat exposure, which means organic acids like citric and malic remain intact. As the roast darkens, these acids gradually break down, resulting in a smoother, less vibrant cup. While light roasts can be zesty, medium roasts often strike a better balance, and dark roasts tend to offer a more mellow, rounded profile.
Body
Body is the tactile experience of coffee, the weight and texture it leaves in your mouth. Light roasts are typically delicate and tea-like, partly due to fewer solubles being extracted. As roasting progresses, the Maillard reaction and oil migration thicken the coffee’s structure, producing a richer mouthfeel. Medium roasts offer a satisfying, syrupy body without overpowering the cup. In darker roasts, the body can feel heavier, though prolonged roasting may flatten flavor complexity.
Aroma
Aroma is arguably coffee’s most emotionally evocative quality. It emerges from volatile compounds released during roasting. Lighter roasts offer floral, fruity, and sometimes herbal aromas. As the roast deepens, nutty, spicy, and chocolaty notes take over. Aroma intensity often peaks at the medium-dark roast level, where both Maillard reaction and caramelization are in perfect play, before turning smoky or charred in darker roasts.
At TZB, we seek the perfect equilibrium for each bean, where acidity lifts, the body satisfies, and aroma enchants. That sweet spot is where character meets comfort, and where every cup earns its name.
Roasting FAQs
Is a darker roast stronger?
Not in caffeine, darker roasts often have slightly less. They taste stronger due to bitterness and body.
Which roast has the most caffeine?
Light roasts retain more caffeine by weight, but your brew ratio matters most.
What’s the difference between roasting and brewing?
Roasting develops the bean’s flavor; brewing extracts it.
What’s the best roast for espresso?
Medium-dark to dark roasts offer richness and crema.
How long after roasting should coffee rest?
3–7 days is ideal for degassing and flavor stabilization.
How does roast level affect the brewing method?
Light roasts are ideal for pour-over and filter methods; dark roasts excel in espresso and French press.
Taste the Roast: Explore the Coffee Crafted Just for You
From light and lively to bold and intense, our roast profiles are designed to match your taste and brew style. Ready to find your favorite?
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