How Coffee is Roasted?

Types of coffee roasting

Coffee isn’t just “roasted”—it’s roasted to a specific degree, each unlocking different flavors and uses. The most common roast levels are:

• Light roast: Pale brown in color, with no oil on the surface. These roasts retain most of the bean’s original characteristics—floral notes, citrus acidity, and a tea-like body. Common in specialty cafes.
• Medium roast: A crowd-pleaser. Medium brown with a balanced flavor, moderate acidity, and slightly more body. Often used for pour-over and drip methods.
• Dark roast: Dark brown and often shiny with surface oils. These beans take on rich, smoky, or chocolaty notes with a heavier mouthfeel.
   

Each roast suits different brewing methods and flavor preferences. Whether you enjoy a bright Ethiopian or a dark Italian-style blend, roast level plays a major role.

Coffee roasting methods

Roasting isn’t one-size-fits-all. Different machines and methods bring out different nuances:

• Drum roasting: The traditional choice. Beans tumble in a rotating drum heated from below. This method allows for nuanced control and consistent results, making it ideal for artisan roasting.
• Hot-air roasting (fluid bed): Beans float in a stream of hot air, roasting more quickly and evenly. This technique often brings out brighter, cleaner flavor notes.
• Hybrid systems: The best of both worlds. Some machines combine drum and hot-air elements for both depth and efficiency.
   

Each method can yield excellent coffee—what matters is how it’s used.

Coffee roasting temperature and time

A good coffee roast is all about balance. It usually kicks off with a drum temperature between 180°C and 210°C, where the green beans hit the heat and begin their transformation. Over the next 8 to 14 minutes, the beans go through a series of chemical changes, developing color, aroma, and flavor.

The roast typically ends somewhere between 200°C and 230°C—but timing is everything. Pull it too early, and you risk a sour, grassy cup. Push it too far, and you’ll lose the nuances to smoky or bitter flavors. The goal is to find that sweet spot where the coffee’s true character shines.

Coffee roasting chart

How YPL Coffee approaches roasting

At YPL Coffee, roasting is far more than just a technical step—it’s a craft. We use Italian-engineered roasters for precision and reliability, allowing us to bring out the best in every batch. Our roast-to-order system ensures maximum freshness and tailored results, whether you want a single-origin Ethiopian with floral brightness or a dark dark roast with chocolate depth.

We control every variable: heat source, roast time, airflow, and even post-roast flavor infusion. Thanks to our coffee factory in Pécs, Hungary, we validate consistency with moisture, color (Agtron) and grind-size analysis. Every roast is backed by data and perfected by taste.

Sustainability in the roasting process

Roasting responsibly is just as important as roasting well. At YPL Coffee, sustainability isn’t a buzzword—it’s a built-in value.

• Energy-efficient roasters: Powered by high-quality gas for steady output and reduced emissions.
• Nitrogen flushing: Preserves aroma without artificial additives, extending shelf life sustainably.
• Home compostable capsules and bags: Made from bio-based materials that break down in just 26 weeks.
• FSC® certified packaging: We use cartons from responsibly managed forests
  
  

This approach means your coffee brand won’t just taste good—it’ll do good.