What is artisan coffee roasting? Definition and methods

Artisan roasting refers to the process of heating green coffee beans in small batches, with precise control of temperature, time, and airflow to preserve and reveal the natural aromas of each origin. In contrast to industrial roasting, artisan roasting adapts each heat profile to the specific bean.

The stages of coffee roasting

Roasting transforms a green, dense, and grassy bean into a brown, aromatic, and porous bean. It unfolds in several distinct phases. First, drying: the bean loses its residual moisture during the first few minutes. Then the Maillard phase: sugars and amino acids react under heat, creating hundreds of coffee's aromatic compounds.

Next comes the first crack: an audible crackling that signals the bean entering its final expansion phase. The roaster chooses when to stop heating: just after the first crack for a light roast, a little further for a medium roast, or beyond the second crack for a dark roast.

Artisan vs. industrial: the real differences

Industrial roasting operates in batches of several hundred kilograms, with standardized cycles. Artisan roasting, practiced by micro-roasters like Jockos Coffee in Vendin-le-Vieil, works in small batches of 1 to 15 kg, with a heat profile adapted to each origin.

Why does roasting freshness matter so much?

Roasted coffee releases CO2 during the subsequent 48 hours (hence the need for "resting" before consumption). After 4 to 6 weeks, volatile aromas begin to oxidize. Coffee from a supermarket might have been roasted 6 to 12 months before your purchase. Our coffees are roasted to order and delivered within 3 to 5 days. Discover our selection.