Roasting is the transformative stage where the dense, green coffee bean becomes the aromatic, flavorful bean we know. It is an art and a science, and for Robusta (Coffea canephora), the process requires a fundamentally different approach than for its cousin, Arabica.
Itadi Coffee’s commitment to Specialty Robusta means we have developed a precise roasting profile that respects the unique characteristics of our Togolese beans, ensuring that every bag delivers a consistently bold, smooth, and complex flavor.
Robusta's Unique Roasting Challenge
Robusta beans present several unique challenges to the roaster due to their physical and chemical composition [1]:
1.Higher Density: Robusta beans are generally smaller and significantly denser than Arabica. This means they require more energy (heat) to penetrate the core of the bean.
2.Different Cellular Structure: The cell walls are thicker and harder, making it more difficult for heat to transfer evenly from the outside to the inside.
3.Lower Sugar Content: Robusta has less sugar, which means it caramelizes differently and is more prone to scorching if the heat is applied too quickly.
A roaster who treats Robusta like Arabica will end up with a bean that is scorched on the outside (leading to bitter, burnt flavors) and underdeveloped on the inside (leading to grassy, sour flavors).
The Itadi Roasting Profile: Precision and Patience
To unlock the best of our Togolese Robusta, we employ a profile characterized by a slightly slower and more controlled application of heat than is typical for Arabica.
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Roasting Stage
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Arabica Profile (Typical)
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Itadi Robusta Profile
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Rationale
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Drying Phase
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Quick, high heat application
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Slower, gentle heat ramp
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Prevents scorching the exterior of the dense bean.
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Maillard Reaction
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Moderate speed
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Extended duration
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Allows for full development of complex nutty and cocoa notes.
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First Crack
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Fast heat application
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Controlled, steady heat
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Manages the rapid internal pressure buildup in the dense bean.
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Development Time
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20-25% of total time
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25-30% of total time
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Longer development ensures the core is fully roasted, eliminating grassy flavors.
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This patient approach allows the natural sugars and acids to fully convert, resulting in a flavor profile that is bold, but not bitter. We aim for a medium-dark to dark roast to maximize the dark chocolate and toasted nut notes that our customers love.
Roast Levels and Flavor Development
The final roast level dictates the flavor:
•Medium Roast (Itadi's Focus): Maximizes the development of the chocolate and spice notes, reduces acidity to near zero, and creates the full, heavy body that is perfect for espresso and cold brew.
The science of roasting Robusta is a testament to the fact that quality is not inherent to the species, but a result of meticulous care at every stage, from the ethical farm in Togo to the final moment in the roaster.
References:
•[1] The Coffee Roaster's Companion by Scott Rao – Technical guide on roasting different bean types.
•[2] Food Science and Technology – Research on the chemical changes in Robusta during roasting.
•[3] Itadi Coffee Roasting Protocol – Internal quality control standards.