The Steps and Expertise of Roaster Anne Caron - Coffee Roasting
Discover the steps of coffee roasting at Anne Caron’s House, where artisanal expertise meets excellence. This article explains the process of transforming green beans into coffee, ideal for specialty coffee enthusiasts.
Coffee Roasting: Steps and Know-How of the Roaster | Anne Caron
Article written by Mathilde Bouterre under the supervision of Julie Braud, Marketing and Communication Director.
Main sources: Cafégraphie, Anne Caron (Hachette Pratique, 2025); CIRAD work on roasting and coffee quality; Cahiers Agricultures (2012); Journal of Food Engineering (2011); expertise and content from Maison Anne Caron.
Last updated: August 2026
Reading time: 9 min
What is roasting? From green bean to coffee, understanding what really happens
Before it becomes brown, fragrant, and ready to be ground, coffee is a green bean that looks quite different from what we know. It is roasting that will transform it. Under the effect of heat, it changes color and structure, while a multitude of reactions contribute to the development of its aromas. A spectacular transformation that occurs in just a few minutes and requires the roaster to have very precise control over the cooking process.
Key Points
- Roasting transforms green coffee under the effect of heat and allows for the development of its aromas.
- It involves several phases and phenomena: drying of the bean, Maillard reactions, caramelization, first crack, and, when the cooking is pushed further, pyrolysis.
- There is no ideal roasting for all coffees: the profile depends on the bean, the desired result, and the roaster's know-how.
- At Maison Anne Caron, coffees are roasted in Saclay using an artisanal