Coffee & Barista
Coffee roasting explained: from green bean to coffee in your cup
Roasting is the step that transforms a green, odorless bean into aromatic coffee. It is a complex art that determines 70% of the final taste. The barista at Carrera Café explains it to you.
What is roasting?
Roasting is the process of cooking the green coffee bean at high temperature (between 180°C and 230°C) to develop its aromas. During this process, over 800 aromatic compounds are created, and the duration and temperature determine the coffee's final profile.
A bean roasted too little will be vegetal and acidic. Over-roasted: burnt and bitter. Between the two, there is a perfect moment. Roasters spend years training to find it.
Light, medium, or dark?
Light
Fruity, acidic, floral. More caffeine. Better for filters and cold brew. Preserves the original terroir aromas.
Medium ★
Perfect balance: terroir aromas + roasting notes. Ideal for specialty espresso. Our choice at Carrera Café.
Dark
Notes of chocolate, caramel, tobacco. Less caffeine. The terroir aromas fade. Powerful but less complex.
At Carrera Café
At Carrera Café, we work with a partner roaster who shares our obsession with quality. Our beans are roasted in small batches, fresh, and delivered within days of roasting. The freshness of the bean is as important as the quality of the roasting.
Our bean of the moment
Roasting
Medium
Notes
Chocolate, hazelnut, citrus
Freshness
Roasted within 2 weeks
From bean to cup
Carrera Café, the excellence of roasting
Rue du Petit-Champlain, Québec. Our partner roaster delivers our fresh beans every week.
Discover our coffee
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