It is surely the gesture that Le Café Alain Ducasse & 1895 by Lavazza associate most with the work of coffee and for good reason: roasting is the stage that reveals the full potential of a vintage.
In theory, the process is simple for
Le Café Alain Ducasse by Lavazza: a coffee bean is roasted to change its structure and release the aromatic oils that give it its flavour. The same is done with beans for chocolate, malt for beer, nuts, hazelnuts and various seeds in cooking.
In practice, roasting is a delicate and very precise operation that depends on the temperature, duration and volume of the coffee, but also on the roaster's know-how. A distinction is made between: light roasting to bring out fruit flavours and freshness, medium roasting to bring out sweeter and more gourmet tastes, and dark roasting if you want to play with roastiness and bitterness.
The art of roasting is to find the right balance according to the desired tasting profile.
Images & text: credit Le Café Alain Ducasse & 1895 by Lavazza