Coffee roasting

What is a real roaster's coffee?

As much as specialty coffees have their place on the podium of the best coffees, sought-after blends of roaster's coffee are a godsend for those who know how to unearth them. The art of roasting captures the full richness of each origin. The result is an intimate knowledge of the gustatory topography of different terroirs. In this way, the roaster knows how to combine terroirs to create an innovative sensory experience.

Our master roaster recommends alternating between coffee types to vary the pleasures throughout the day. Full-bodied, fruity, light or with a hint of acidity, the many facets of our roaster's coffees are sometimes also complementary.

Roasting degrees

When you buy a coffee from a roaster, you benefit from an unrivalled commitment to quality. Torrefactory's expertise is recognized by the Artisanat Certifié label, a guarantee of excellence awarded by Belgium's Federal Public Service for the Economy for a period of six years.

Our artisanal methods mean we don't rush the beans, which follow a precise temperature curve. Green coffee is slowly roasted to 230 degrees. Industrial coffee, on the other hand, is flash-roasted to temperatures three or four times higher. When you explain it, you've said it all.

How does coffee roasting work?

A roaster's coffee is obtained through complex processes that involve both technology, for finer parameterization, and the expertise of the master roaster. Here's the magic that happens in the darkness of the drum:

• the moisture content of the coffee bean drops from around 10% to around 1%;
• As the water evaporates, the grains lose mass;
• At 170°C, caramelization begins, releasing all the aromas, and the grain gradually takes on its familiar color;
• At 205°C, the kernels burst, gaining in volume. The master roaster pays close attention to this "popcorn" phase.

Each roaster's coffee therefore follows a temperature curve determined by the master roaster himself.

Coffee from certified organic roasters

If you want quality and nothing but quality, organic roaster coffee is for you. It allows no compromises, not even a simple trip alongside a non-organic coffee. The strict rules for obtaining this label certainly make it an exceptional coffee.

The Certisys organization issues the BE BIO 01 certificate for some of our coffees. Their traceability is exemplary and their handling entirely separate from the rest of the chain. The certainty of an organic coffee comes at a cost, for the consumer as well as for the producer and distributor. Certification itself is not free, and the producer, although operating according to organic methods, incurs additional costs, particularly in terms of logistics.

Some small-scale producers can't afford to have their coffee, which is organic because it doesn't use chemical fertilizers or pesticides, promoted in this way. This is the case for some of the terroirs we offer at Torrefactory.

Roaster's coffee, the best choice for decaffeinated coffee

Decaffeinated is particularly suited to people sensitive to caffeine and coffee lovers who want to enjoy a good mug in the evening, without the exciting effects of their usual cup.

With an eye to taste and tradition, the master roaster extracts the caffeine while retaining the aromas, antioxidants and other minerals that are so interesting in roasted coffee.

Torrefactory applies the "Swiss Water Process" method, entirely devoid of chemical molecules. It's the most expensive process, but as you know, we don't skimp on the quality of our coffee, decaf or not.

FAQ - Recognizing and understanding roaster coffee

What exactly is a roaster's coffee?

A roastery coffee refers to coffee that has been selected and processed by an artisan who has direct control over the roasting process. Unlike standardized coffees, it is based on a careful selection of origins and a fine-tuned roasting profile for each bean. Roastery coffee aims to reveal the natural aromas of the coffee, without masking them with excessive roasting. Each batch is designed to offer a consistent balance between acidity, body, and aromatic complexity.

What is the difference between coffee from a roaster and industrial coffee?

The difference between a roastery coffee and an industrial coffee lies mainly in the roasting process. Coffee from a roaster is roasted slowly, in small quantities, with precise temperature control. Industrial coffee, on the other hand, is subjected to rapid, very hot roasting, designed for large volumes and standardized taste. This approach often alters the aromas. Coffee from a roaster offers a more distinct, balanced cup that is faithful to its terroir.

Why are roasting levels essential in a roaster's coffee?

In a coffee roastery, the degree of roasting directly influences the final flavor profile. A light roast brings out the acidity and fruity notes, while a darker roast develops more intense and bitter aromas. The roaster's role is to precisely adapt the roasting curve to each origin. This skill allows the bean's potential to be expressed without burning it or standardizing its natural characteristics.

Can coffee from a roaster be organic without official certification?

Yes, coffee beans can be grown using organic methods without official certification. Some small farms work without pesticides or chemical fertilizers, but cannot afford the administrative costs associated with labels. In this case, coffee roasting relies on transparency, direct relationships with producers, and traceability. At Torrefactory, this approach allows us to offer consistent, environmentally friendly coffees that are clearly explained to consumers.

Why is roaster coffee particularly suitable for decaffeinated coffee?

The coffee roaster is particularly well suited to decaffeinated coffee because it preserves the aromatic quality of the bean despite the extraction of caffeine. Natural processes, such as the Swiss Water Process, remove caffeine without the use of chemical solvents. This method preserves the coffee's aromas and structure. Thanks to a specially adapted artisanal roasting process, decaffeinated coffee remains balanced, expressive, and faithful to the flavor profile of the original coffee.

How can you recognize a high-quality coffee roaster?

A high-quality coffee roaster can be recognized by its freshness, the clarity of the information provided, and transparency regarding its origin and roasting process. The presence of an identified workshop, a committed artisan, and a consistent approach is a reliable indicator. In the cup, the coffee reveals clean aromas, without excessive bitterness or a burnt taste. It offers a clear interpretation of the terroir and reflects precise, masterful work that respects the bean.

 

 

Our additional information on roaster coffee :

• Coffee roaster: the master craftsman behind each exceptional cup
• Professional coffee roaster: between tradition and new technologies
• Roasting coffee: a unique experience that sublimates every bean