roast
ROHST
/rəʊst/
To heat raw coffee beans in a specialized drum or oven to develop complex flavors; or the degree of heating applied.
In coffee terminology, roast dictates the flavor spectrum from light acidity to dark, smoky bitterness.
The story behind the word. Entered Middle English from Old French 'rostir', which was borrowed from a Germanic origin. It originally referred to cooking meat over open fires before being applied to processing cocoa and coffee beans in the 17th century.
Word relationships
- bake: Bake refers to cooking dough or food in an oven without direct exposure to dry intense heat meant to brown beans.
- toast: Toast applies to surface browning of sliced bread or nuts rather than internal chemical transformation of raw beans.
- raw: Raw describes unheated green coffee beans before processing.
Commonly confused with
- rust: Rust is iron oxidation, whereas roast is heating food or coffee beans.
Word family
- roaster (noun): A device or person that roasts coffee beans.
- roastery (noun): An establishment where coffee beans are roasted.
Collocations
- dark roast
- light roast
- medium roast
- roast profile
- roaster
Example sentences
- "Master roasters carefully roast green coffee beans until they reach the second crack." Roastery description
- "This vibrant light roast features bright citrus notes and a delicate tea-like body." Menu description
Memory hook
ROAST gives coffee beans a warm TOAST-ed flavor. Heat green beans to bring out rich flavor.
When not to use
Do not confuse roasting coffee beans with brewing coffee, which occurs after grinding roasted beans.
Fun facts
- Coffee beans make distinct popping noises called 'first crack' and 'second crack' during the roasting process.
Explore more words
Maillard reaction, sear, aroma, kiln, caramelize, caramelization
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