Why does the roast curve make a difference in specialty coffee?

When it comes to specialty coffee , it's not enough to simply have a bean of excellent origin. The way it's roasted is key to unleashing its full potential. At PEPPO'S Coffee, we control every roasting curve so you can enjoy a balanced, aromatic, and fresh cup.

What is the roasting curve?

 The roasting curve is the process the bean follows during roasting, defining how its flavor, aroma, and texture evolve. It is controlled by temperature and time and is divided into three phases: drying, development (Maillard reaction), and final (first crack).

A good specialty coffee roaster adjusts that curve according to:

The origin of the coffee , the process (washed, natural, etc.) and the preparation method (espresso, V60, press, etc.)

Why is the roast curve so important in specialty coffee?

 A well-drawn curve brings out the best in every grain:

• Improves the sensory profile (fruity, floral, chocolatey...)
  
• Provides natural sweetness and balanced acidity
• Avoid bitter or flat flavors
  
• Makes every cup of coffee clean, round and memorable

At PEPPO'S Coffee, we roast with precision and purpose. We are SCA-certified roasters and we roast 100% Arabica coffee from our farms in Colombia in Elche.
Each curve is designed and tested in tasting before going on sale.