How Coffee Inspired Art and Literature Around the World
Coffee roasting is both an art and a science. But long before we had thermometers, drum roasters, or specialty cafés, people were roasting coffee over open flames with simple tools.
The way we roast coffee today is the result of centuries of experimentation, culture, and innovation.
In this article, we’ll explore the fascinating evolution of coffee roasting, from ancient traditions to modern techniques that define the specialty coffee movement.
The history of coffee roasting dates back to the very beginning of coffee consumption itself. Coffee was discovered in the highlands of Ethiopia, where legend tells of a goat herder named Kaldi who noticed his goats becoming unusually energetic after eating red berries from a certain tree.
While it’s unclear whether the original method of consumption involved roasting, many early users chewed the raw cherries or boiled them into a simple beverage.
As coffee made its way across the Red Sea to Yemen, people began experimenting with different methods to enhance its flavor.
The earliest known roasting was done in simple pans over an open flame. The beans were stirred manually to avoid burning, creating a primitive but effective roast.
Yemen is often credited with being the first region to roast coffee in a way that resembles what we know today. During the 15th century, the port city of Mocha became a central hub for coffee trade.
The roasting process was typically done at home or in small community gatherings. Beans were roasted in a shallow metal pan and stirred continuously with a wooden spoon.
Once roasted, they were ground with a mortar and pestle and brewed into qahwa — a traditional spiced coffee.
In this era, coffee had religious and social significance. Sufi mystics in Yemen used coffee to stay awake during nighttime prayers, and the practice spread rapidly throughout the Islamic world.
As coffeehouses, or qahveh khaneh, opened in cities like Cairo and Istanbul, roasting evolved into both a communal ritual and a business.
By the 17th century, coffee had reached Europe and began transforming local customs.
The first coffeehouses in cities like Venice, Paris, and London were luxurious establishments, and coffee roasting was done either on-site or nearby.
Roasting equipment remained basic — usually a perforated pan or a spherical metal drum rotated by hand over a flame.
European coffee lovers began to take a keen interest in roasting techniques. This period saw the introduction of the “ball roaster,” a spherical container with a crank that allowed for more consistent roasting.
These roasters could be placed over a fire, and their rotating mechanism helped prevent beans from burning.
In homes, roasting became a domestic task. Families would buy green coffee beans and roast them fresh before brewing, often using small hand-cranked roasters.
The smell of freshly roasted beans became a familiar part of daily life.
The 19th century brought massive changes to how coffee was roasted. With the rise of industrialization, mass production became the norm, and coffee was no exception.
In 1864, Jabez Burns patented the first commercial coffee roaster in the United States. His machine allowed for larger batches to be roasted more uniformly, and it laid the foundation for many modern roasting systems.
This period also saw the emergence of pre-roasted and pre-packaged coffee for the first time. Companies like Arbuckle in the U.S. sold roasted coffee in one-pound packages, which became incredibly popular among cowboys, settlers, and city dwellers alike.
While some people still roasted their beans at home, many began to rely on commercial brands. The convenience of pre-roasted coffee changed consumer behavior and helped fuel the global coffee industry.
By the 20th century, coffee roasting had become both an industrial operation and a niche craft. Large companies like Folgers and Maxwell House dominated the market, using high-volume roasters to produce consistent blends for supermarkets.
But in the late 20th century, a shift began. Consumers started seeking higher quality and more diverse flavor experiences.
This gave rise to the specialty coffee movement, which emphasized bean origin, roasting precision, and ethical sourcing.
Modern specialty coffee roasters began using advanced equipment like fluid bed roasters and programmable drum roasters with precise temperature and airflow controls.
These tools allowed them to highlight specific flavor notes and roast profiles unique to each bean variety.
Today, roasting profiles are often carefully recorded and adjusted in real-time using software. Roasters consider variables like bean density, moisture content, and altitude to tailor each batch.
Light, medium, and dark roasts are now more than just labels — they represent specific taste goals, from floral and citrus notes to rich chocolate and smoky flavors.
Even with modern equipment, roasting traditions vary widely across cultures. In Ethiopia, coffee ceremonies still involve roasting green beans over open flames in front of guests.
The roasted beans are passed around for everyone to smell before they are ground and brewed.
In Turkey, traditional coffee preparation involves finely ground coffee roasted to a dark level, then brewed slowly in a cezve pot. While the roasting might not be done at home anymore, the love for deeply roasted, intense coffee remains.
In Italy, dark roasting is the standard, especially for espresso. Italian roasters focus on consistency and bold flavor, often using blends from different origins to create a signature profile.
In contrast, Nordic countries like Sweden and Norway prefer much lighter roasts. Roasters there aim to preserve the natural characteristics of the bean, often highlighting fruity or acidic notes.
With the rise of coffee education and accessibility, home roasting is experiencing a resurgence. Enthusiasts can now purchase affordable home roasters, green beans, and even access online tutorials.
Home roasters often use popcorn poppers, stovetop pans, or electric drum roasters designed for small batches.
Roasting at home allows coffee lovers to experiment with different origins, roast levels, and profiles. It creates a deeper appreciation for the complexities behind each cup.
There are even communities and online forums where hobbyists share roast logs, troubleshoot issues, and exchange beans. This DIY spirit echoes the early days of roasting, bringing the craft full circle.
Coffee roasting is more than just turning green beans brown. It’s a series of chemical transformations, including the Maillard reaction and caramelization. These processes develop aroma, acidity, sweetness, and body.
During roasting, temperatures can reach between 370°F and 540°F (188°C to 282°C). Roasters monitor time, temperature, and bean color to decide when to finish the roast.
The “first crack” — an audible popping sound — signals that the beans are reaching a light roast. The “second crack” marks the beginning of a dark roast.
Modern roasters also measure the rate of rise (RoR), which tracks how quickly the bean temperature increases. A declining RoR helps avoid scorching or underdevelopment, ensuring a balanced cup.
Software like Cropster or Artisan allows professional roasters to fine-tune every second of the roast, logging data and replicating successful batches with precision.
While roasting technology continues to improve, the industry faces new challenges. Climate change is affecting the availability and quality of green coffee beans.
Roasters must adapt by working closely with farmers and experimenting with new processing methods.
There’s also growing pressure to reduce the carbon footprint of roasting. Traditional gas-powered roasters emit greenhouse gases, leading some companies to explore electric or hybrid systems.
In addition, automation and AI are slowly entering the roasting world.
Some machines now feature auto-roast programs that adjust in real-time based on bean feedback. Still, many artisan roasters argue that the human touch and sensory skill are irreplaceable.
Ultimately, how your coffee is roasted has a huge impact on what you taste. The same green bean can yield dramatically different flavors depending on the roast profile.
Light roasts tend to preserve the bean’s origin character — think floral, fruity, or tea-like notes. Medium roasts bring balance and sweetness. Dark roasts emphasize body and bitter-sweet flavors.
Understanding roasting helps consumers make better choices and appreciate what goes into each bag of beans. Whether you love a bright Kenyan or a smoky French roast, roasting is the key to unlocking coffee’s full potential.
The story of coffee roasting is a story of transformation — not just of the bean, but of human ingenuity. From humble fire pits in Yemen to state-of-the-art facilities in Seattle, roasting has evolved alongside our relationship with coffee.
And yet, the core remains the same. Roasting is about drawing out the soul of the bean, turning raw potential into something comforting, exciting, and deeply personal.
The next time you sip your favorite cup, take a moment to appreciate the centuries of passion, culture, and science that went into that roast.
Gabriel Rodrigues is a coffee enthusiast, cultural researcher, and writer who specializes in exploring the intersection of history, society, and gastronomy. Passionate about uncovering the stories behind each cup, he delves into how coffee has shaped civilizations throughout time. When he’s not writing, you’ll find him visiting independent cafés and chatting with baristas around the world.
