The Maillard Reaction

Roasting is essentially the application of heat to initiate the Maillard reaction—the same process that browns bread or sears a steak.

Light Roasts: Preserving Terroir

A light roast is dropped from the roaster earlier, preserving the delicate, volatile compounds inherent to the bean. These coffees often highlight floral, fruity, and acidic notes, reflecting their origin (terroir).

Dark Roasts: The Roaster’s Signature

As a coffee roasts darker, the origin characteristics are gradually roasted away, replaced by compounds created during the roasting process itself. Sugars caramelize and eventually carbonize, resulting in the classic bold, chocolatey, and sometimes smoky flavors.