Mocha Beans

The Art of Roasting

The art of roasting begins with the blending of the green beans. Our house roast coffee consists of a delicious blend of South American, African and South-East Asian beans, which, since 1998, has been continuously improved and perfected.

With the blend on hand the Roastmaster fires up the roaster, which is located at the entrance to our Edward Square shop. The roasting is performed in the evenings, usually on weekdays, and the mouth-watering aroma spills out onto the square and drifts down Shop Street in the heart of medieval of Galway.

By most standards, our roaster is small - its capacity is 5 kilograms. But no matter the size, it is the only roaster in the west of Ireland and is well up to the task of producing the freshest and most delicious coffee in the country.

When the temperature inside the drum reaches 400° Farenheit it is ready to begin the roast. The beans are loaded into the hopper in the top and produce a lovely sound as they are turned over and over inside the drum. Now is the time to start the clock, but the experienced Roastmaster needs only his senses to drive the beans to the perfect roast.

Different beans from different origins take varying times to roast. Additionally, the Roastmaster must be attentive to environmental contitions that can effect the roasting process, such as humidity and atmospheric pressure.

As the beans tumble inside the drum they begin to roast, expanding and giving off moisture in the process. After about 10 minutes the expansion culminates in the ‘first pop’ as the beans begin to crackle.

At this first critical point in the roasting process the beans expand and make a distinctive popping sound. The pop is not as dramatic as with popcorn, but the beans do begin shedding their thin outer skin. After the first pop they have roasted to a cinnamon colour.

Depending on the beans and the conditions, the crackling will subside within a minute or so. For the next several minutes the beans will undergo a significant transformation in size and colour, culminating a dramatic ‘second pop’.

The beans inside the roaster can be heard popping very loudly like popcorn as they expand to about 120% of their original size. It is now paramount that the Roastmaster pay close attention, as next several minutes will determine the body and acidity of the roast.

The Roastmaster will keep a close eye on the controls, sampling the roasting beans frequently. In the space of 2 to 3 minutes the roast of the beans will change in body from ‘light’, to ‘medium’, to ‘City’, to ‘dark’, to ‘French’. Along with the change in body, the acidity of the beans can decrease significantly. The acidity is responisble for giving a coffee bean its characteristic flavour.

The goal is to achieve a late ‘City Roast’. When the time is right, in the middle of the ‘City Roast’, the Roastmaster releases the beans onto the cooling tray.

The sound of the crackling beans pouring on top of each other, still roasting from their own heat, is exhilirating. This sound, combined with the consuming aroma of fresh roasted coffee and the warmth eminating from the beans, makes the release of the beans a uniquely sensational experience.

The beans are released onto the cooling tray and are sifted to halt the roasting process as quickly as possible. Inevitably, the beans continue to roast in their own heat for a moment after they have been released so the Roastmaster must take that into consideration.

As the beans cool in the sifter the Roastmaster will load the next batch of beans into the drum and start the process over again.

Once cool, the fresh roasted beans are emptied into a large container and left for a short period in the open air. Shortly, they will be sealed in airtight bags, because the oxygen in the air will eventually cause them to become stale. The fresh roasted beans will give the best flavour around three days after roasting. After that, if they are properly sealed, they can be thoroughly enjoyed for 6 to 8 weeks. Of course, they are best enjoyed sooner rather than later.

After a long night of roasting, the Roastmaster will head home knowing that he fills a unique niche in the west of Ireland, and that his craft is the source of many enjoyable coffee-drinking experiences.

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