Coffee roasting is undertaken to transform green coffee into the fresh, aromatic roasts you can buy from your local coffee shop. This is done because without roasting, green coffee would make a pot of coffee that is virtually undrinkable. Coffee made from green coffee beans is extremely acidic and bitter flavored. Definitely NOT something you’d like to share a cup of with the neighbor!
Green coffee beans are very similar to any other dried bean you might purchase at the store. Just like a bag of navy beans can be transformed into a tasty pot of bean soup, green coffee beans allow a much longer shelf life and can still be transformed by coffee roasting into a deliciously drinkable brew.
The process of coffee roasting actually forces water out of the bean, causing dryness and expansion in the bean. The coffee roasting process causes some of the natural sugars to be transformed into CO2 and still others get caramelized. This creates the complex flavor nuances that are the hallmark of ‘good coffee’.
By the end of the coffee roasting process, the coffee bean you wind up with is much darker and about 18% lighter in weight, as well as about 50-100% larger in size than its green coffee bean counterpart. After coffee roasting, it’s customary to allow the coffee to ‘degas’ for a day or two. This helps to protect the flavors and aromas, as well as avoid an acid taste that can occur if you drink the coffee immediately after roasting.
However, don’t wait too long to drink! Just a week from the time the coffee is roasted it will have already started to lose some of its best aromas and flavors. That’s why if you can find a coffee provider close to home that does their own coffee roasting you can be assured of the best freshness possible.

Did you know that Caffeine content of a single serving of coffee can vary greatly?

On average, the following amounts of caffeine can be expected in a single cup of coffee

Drip: 115–175 mg
Espresso: 100 mg
Brew: 80–135 mg

What most folks find interesting is that dark roasted coffee has less Caffeine than lighter roasted coffee, YUP, that’s right.

If you like coffee and you get an upset tummy from drinking coffee…you can try darker roast (less caffeine). Also try a pinch of baking soda to reduce acidity.

To add to the health benefits of coffee, I use honey in my coffee as a natural sweetener. Although honey only has trace amounts of vitamins and minerals, I feel it’s a very stable and natural food source. In fact honey is one of the oldest foods in existence, and it never spoils. Honey was found in the tomb of King Tutt, and it was still editable.

What’s up with that anyway? Who is the brave soul who found that out?
I’m not sure I would have the courage to dig some guy up and start randomly sampling food for spoilage.
No, wait a minute; I’m absolutely positively sure I wouldn’t.

Anyway…honey is perhaps one of the most stable foods sources on earth.
I have had it with my coffee for over a decade.
It’s one of nature’s great creations (next to coffee)…here are the Properties of Honey:
Fructose: 38.5%
Glucose: 31.0%
Sucrose: 1.0%
Water: 17.0%
Other sugars: 9.0% (maltose, melezitose)
Ash: 0.17%
Other: 3.38%

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