Coffee roasting | Maison Verlet | Coffees and Teas | Paris

About Coffee roasting

Traditional slow roasting , between 180°C to 250°C, assures you a perfect and steady broiling. Precision is essential to reveal and release all the aromas.

The most important thing for your coffee roaster, is his machine. This one compound with a cylinder, in which the beans are brewed compartment.

To turn green coffee into roast coffee, involves an entire physical and chemical reactions:

  • - Colour change from green to more or less darker beans
  • - Increase of 50% volume by cells expansion
  • - Lost of weight due to water evaporation
  • - Transformation of sugars in fat