Green Coffee

The simple coffee bean. This unadorned beauty is the essence of potential. In its current state, the green coffee bean is hard, tasteless and full of magic. The green coffee bean is simply waiting for some enterprising roaster to apply heat.

And when heat is applied to bean, wonderful things happen!

Like all things in the kitchen, what happens with green coffee beans is simply a matter of chemistry. When heat is applies to these unassuming beans, the beans swell. The water trapped inside the bean begins to heat. And slowly, turns to steam. On the outside of the bean, the sugars in our green little friend begin to carmelize. Inside the pressure builds, and outside the colors begin to darken. First to yellow, then cinnamon, and eventually to s delightful dark brown or black color. But before we get to the delightful roasted bean, our hero, the green coffee bean, is still starting to swell and grow. Eventually, just like popcorn, the shell of the bean will snap. (Roasters call this the first crack). Now the bean has flavor and character all its own. The terrior of the bean has come to fruition.

The green coffee bean is full of potential. It can be a dark espresso, or a lighter American roast. It can be made into a frothy cappuccino, or a refreshing iced coffee. Our friend, the green coffee bean, is ready to become what we want it to be. It is full of delicious, invigorating potential. Walk with us as we take our green coffee bean from untapped potential to delicious exuberance over at our Home Roasting section.