Coffee Knowledge Hub

Chemistry of Roasting

The course ‘Chemistry of Roasting’ aims to present the physicochemical changes that take place during the coffee roasting process.
Online Available now €90

Quadro generale del corso

Knowing about the reaction kinetics during this process will help the Master of roasting to make decisions while creating the roasting curve. These decisions can involve the changes in the energy load, air flow, pressure and time of the different roasting phases. The course is based on the available scientific literature.

Module 1

1) Introduction to the chemistry of coffee roasting: determining physicochemical factors (internal and external to the green bean).

2) Volume and porosity - The bean as a chemical reactor:

- cellular structure;

- internal pressure;

- expansion.

3) The chemically sensitive phases of the roasting process:

- Drying, Maillard and Development phases;

- The Maillard Reaction: The release of aromatic compounds;

- Strecker degradation: fruits and flowers;

- Caramelization of sugars: Sweet and roasted;

- Other reactions of interest.

Module 2

4) Energy applied to the phases and the sensory profile modulation:

- Roasting mistakes: underdeveloped, cooked, burnt;

- Energy: concepts of thermodynamics;

- Effects of ROR on modulation.

5) Volatile compounds: classes, formation mechanism, olfactometer group and detection threshold.

Applications close 25 marzo 2023


Join the live lecture with Veronica Belchior via Zoom, link available via My Courses > Access Course

25 March, 2023

Time: 13:00 Central European Summer Time

End time: 15:00

26 March, 2023

Time: 13:00 Central European Summer Time

End time: 15:00

Each session is recorded and available for 3 weeks after the lecture. Journal articles and the presentation are also available from your course page.

The zoom link will be shared via a calendar invitation and the course page.

Please log in to both the Coffee Knowledge Hub course page and test your zoom connection as soon as possible.


Available anytime online

Hit register to view the course now.

Applications closed 25 marzo 2023

Meet your trainer

Veronica Belchior

Verônica Belchior is a biologist, Master in Ecology and PhD in Food Sciences. She is a Q-grader and...

View Veronica's profile
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