Danny, a judge of the World Coffee Roasting Competition, talks about how to develop a roasting plan for beans

Danny Andrade's love for coffee can be traced back to his hometown of Brazil in 2006. In 2008, he moved to Australia and continuously studied and worked in the specialty coffee industry. Danny Andrade often travels overseas and maintains partnerships with many boutique coffee farms in Colombia, Brazil, Panama, China, and Indonesia.

Danny's career includes barista, quality control specialist, chief roaster, and product manager. Danny Andrade is a certified global judge for WrBC (World Coffee Brewing Competition) and WCRC (World Coffee Roasting Competition).

What are the key factors to consider when developing a roasting plan?

Author/Anny Andrade Translated from/Coffee Culture

I have always believed that in order to maximize the potential of coffee flavor, you must understand where the green beans come from, what kind of beans they belong to, what their characteristics are, and which coffee processing techniques are used. Only by fully understanding and mastering these factors can you better develop a roasting plan and achieve the ultimate goal.

In today's article, I will discuss several key factors that need to be considered before developing a roasting plan.

1 Origin

Coffee has a history of over a hundred years, but in recent years, people have been constantly experiencing different coffee flavors and exploring different brewing methods.

As a coffee roaster, you must have a deep understanding of the differences in taste between coffee from different origins, even if it is the same type of beans and processed through the same process. For example, I can boldly say that if the same processing method is used, the taste of Bourbon coffee from El Salvador is almost the same as that of Bourbon coffee from Brazil. However, in real life, under the influence of numerous natural factors, the taste of two coffees cannot be completely identical.

We know that every place of origin has cultural differences, and in addition, different terroirs can also affect the process of coffee fruit ripening. The meaning of terroir includes all environmental factors of a specific region, such as unique geographical conditions, special planting techniques, and crop growth habits. Overall, each region has its own unique characteristics. As for the terroir of coffee, I believe it can include factors such as light, precipitation, microclimate, latitude, altitude, soil type, etc., all of which directly affect the growth process of coffee.

If all the above factors are taken into account, we can delve into the coffee fruit and explore what constitutes the structure of coffee seeds, namely cellulose. The cellulose produced during the planting process determines the structure and density of the seeds. During the roasting process, these celluloses, namely monosaccharides, are thermally decomposed into different flavors.