The Evolution of Coffee Roasting: From Ancient Methods to Modern Art

 

The Beginnings: Early Coffee Roasting Methods

Coffee roasting has a long fascinating history, one that reflects the spread and evolution of coffee culture across centuries. Early roasting techniques involved cooking coffee beans in thin pans over an open flame, a process that was as unpredictable as it was delicate.

Then in the 15th century more sophisticated methods were introduced in the Middle East.  The first recorded roasting of coffee dates back to the 15th century, in the Arabian Peninsula, where coffee beans were roasted in a very basic fashion—typically in thin, open pans over an open fire. This was a slow and inconsistent process that often resulted in uneven roasting, where some beans would be burnt while others remained under-roasted.

With the industrial revolution came the invention of roasting machines in the 19th century, allowing for greater consistency and larger batches. 

Today, coffee roasting has become an art form, with expert roasters fine-tuning every aspect to bring out complex flavours in each bean. This blog explores the journey of coffee roasting. 

 

The Ottoman Empire: Coffeehouses and the Spread of Roasting Knowledge

As coffee spread throughout the Ottoman Empire in the 16th century, roasting methods improved slightly. Coffee beans were still roasted in open pans, but some roasters began using rotating drums to ensure more even heat distribution. These coffeehouses, particularly in Istanbul, became renowned not just for their coffee but for the atmosphere they created—a place where intellectual conversations were enjoyed. 

 

18th Century Europe: The Age of Coffee Roasting Innovation

By the 18th century, coffee roasting machines started to appear in Europe, especially in England and France. These machines were designed with rotating drums and enclosed chambers, which allowed for more even roasting and greater control over the heat. These coffee houses became the testing grounds for new machines, which helped revolutionise coffee roasting by creating a standardised process.

At this time, coffee was often roasted to a darker profile, which was thought to bring out the strength and boldness of the flavour. The idea of nuanced, lighter roasts didn’t become popular until much later.

 

The 19th Century: The Industrial Revolution and Coffee Roasting Machines

The Industrial Revolution in the 19th century marked a major turning point in the evolution of coffee roasting. The mechanisation of production led to the development of large-scale roasting machines that could roast vast quantities of coffee at once. Inventors like Richard Evans, who patented a commercial coffee roaster in 1824, were instrumental in creating machines that automated the process. These roasters used rotating drums and applied more precise heat, allowing for greater consistency and faster roasting times.

By the late 1800s, roasting had become a commercial enterprise. Factories began producing coffee on a large scale, and roasted coffee beans were sold to the public. Companies like Arbuckle Brothers in the United States pioneered pre-roasted coffee, making it more accessible to the average consumer who no longer needed to roast beans at home. This was a major step in making coffee a global commodity.

However, with industrialisation, the focus was largely on speed and efficiency, often at the expense of flavour nuance. Most coffee during this era was dark-roasted, resulting in a uniform, robust taste that could mask inconsistencies in bean quality.

 

The 20th Century: The Rise of Specialty Roasting

The 20th century saw significant changes in the world of coffee roasting, largely driven by the rise of specialty coffee and an increased appreciation for the artistry of roasting. While mass-produced, commercial coffee dominated much of the early and mid-20th century (led by companies like Folgers and Maxwell House), by the 1970s and 1980s, a new wave of coffee enthusiasts began to demand higher-quality coffee.

The specialty coffee movement—often referred to as the second wave of coffee culture—focused on improving the quality of the coffee itself, and this led to major changes in roasting techniques. Roasters began experimenting with different roast levels, aiming to bring out the unique characteristics of specific coffee beans. Instead of roasting all beans to a dark profile, specialty roasters began exploring lighter roasts that preserved the natural flavours of the coffee—whether that be fruity, floral, or nutty notes.

This period also saw the invention of more advanced roasting machines that offered greater control over every aspect of the roast—temperature, airflow, and time. Coffee roasting was no longer just about creating a dark, bold flavour; it became an art form.