Charcoal Roasted Coffee: A Revival of Tradition and Flavour

Charcoal Roasted Coffee


In the world of coffee, the search for the perfect cup is endless. From the highlands of Ethiopia to the bustling streets of Italy, coffee has woven itself into the fabric of cultures around the world, each with its own method of coaxing flavour from the bean. One traditional technique is experiencing a remarkable resurgence: charcoal roasting. Steeped in history, this method offers a distinctive approach to unlocking the deep, nuanced flavours of the coffee bean. Renowned for its craftsmanship and sustainable practises, charcoal roasting stands out in the modern coffee landscape where innovation meets tradition.

The appeal of charcoal-roasted coffee lies not only in its rich, complex flavour profiles, but also in its homage to a simpler time when coffee roasting was an art carefully practised by skilled artisans. Unlike conventional methods that use gas or electric heat, charcoal roasting releases heat from the charcoal slowly and subtly. This process, which is deeply rooted in tradition, offers a unique flavour experience that is difficult to replicate with modern technology. The resurgence of this method is a testament to the timeless pursuit of quality and flavour, attracting coffee lovers who are looking for more than just a caffeine boost, but a sip of history in every cup.

As we delve deeper into the world of charcoal-roasted coffee, we explore not only the historical significance of this method, but also its impact on the environment, the intricacies of its flavour profiles and the craftsmanship required to master this ancient art. This journey through the past and present of coffee roasting shows why charcoal-roasted coffee is more than just a trend. It is the revival of an age-old tradition that promises to enrich coffee culture with every infusion. Join us as we uncover the secrets of charcoal roasting, where every bean tells a story of flavour, tradition and sustainability, inviting us to experience coffee in its most authentic form.

Coffee Roasting
Coffee Roasting

The Evolution of Coffee Roasting Techniques

The history of coffee roasting is as rich and varied as the beverage itself and has evolved over the centuries through innovation, tradition and cultural exchange. This evolution reflects not only technological change, but also a growing understanding of how roasting affects flavour, aroma and the overall coffee experience. From humble beginnings to the sophisticated practises of today, coffee roasting has come a long way and has shaped the way we enjoy coffee around the world.

Ancient Origins

The history of coffee begins in ancient Ethiopia, where, according to legend, a shepherd discovered the energising effect of the coffee cherry. Originally, coffee was not consumed by brewing the roasted beans as we know them today, but by eating the fruit directly or by mixing it with animal fat. However, when coffee spread to the Arabian Peninsula, the art of roasting began to take shape. Early roasting methods were rudimentary and consisted of roasting the beans in open fires or heated pans, which allowed for simple, direct heat transfer to the bean.

Middle Eastern Innovations

The Middle East, especially Yemen, played a central role in the development of coffee culture, including roasting techniques. As the popularity of coffee increased, the need for more sophisticated roasting methods led to the use of large, open pans. This method allowed for more even roasting, although it still required constant attention to ensure even heat distribution. The coffee houses of Istanbul, Damascus and Cairo became centres of social life where the art of coffee roasting was refined and celebrated.

European Refinement

When coffee arrived in Europe in the 17th century, the demand for this exotic beverage increased exponentially. The introduction of coffee to the European market led to innovations in roasting technology, including the development of the first coffee roasting machines. These machines, which were often operated by hand, allowed greater control over the roasting process and marked a significant departure from the pan roasting methods of the past. The drum roaster, a cylindrical device that could roast the coffee beans more evenly by constantly rotating them, became a staple of the coffee roasting industry.

Industrial Revolution and Beyond

The industrial revolution of the 19th century brought about dramatic changes in coffee roasting, which developed from an artisanal craft into a standardised industrial process. The invention of more sophisticated roasting machines, which could process larger quantities of coffee and offered better control over roasting temperatures and times, revolutionised the industry. During this time, gas and later electric roasting machines were introduced, providing a cleaner and more consistent heat source, further refining flavour profiles and making coffee accessible to the masses.

The Modern Era

Today, coffee roasting combines the wisdom of traditional methods with advanced technology. Modern roasters have precise control over every aspect of the roasting process, from temperature and airflow to roasting time, enabling the creation of specific flavour profiles. Innovations in roasting technology continue to push the boundaries of what is possible, with techniques like fluid-bed roasting and software that can create profiles and reproduce exact roasting curves. These advances have not only increased consistency and efficiency, but have also opened up new avenues for experimentation and flavour development.

A Return to Tradition: Charcoal Roasting

In the midst of this technological progress, charcoal roasting proves the enduring value of traditional methods. This age-old technique, which offers a slower, more artisanal approach to roasting, is celebrated for its ability to impart unique, complex flavour profiles to coffee. The resurgence of charcoal roasting is driven by a desire to return to the roots of the craft, emphasising quality, sustainability and the nuanced pleasure of coffee enjoyment.

The evolution of coffee roasting reflects humanity’s enduring passion for coffee — a beverage that has captivated cultures around the globe. From the open fires of ancient Ethiopia to the sophisticated roasters of today, the art and science of coffee roasting continues to evolve, offering endless possibilities for discovery and enjoyment in every cup.

Charcoal Sustainability

The Science and Sustainability of Charcoal Roasting

Charcoal roasting, an ancient method rediscovered by modern artisans, is characterised not only by its contribution to coffee flavour, but also by its impact on the environment. This section looks at the science behind charcoal roasting and how this method fits in with sustainable coffee production practises.

The Scientific Principles of Charcoal Roasting

Charcoal roasting relies on the unique properties of charcoal, including its ability to generate uniform, high heat. This heat penetrates the coffee beans from the inside out, which is a significant difference to conventional roasting methods where the heat is more superficial. This internal heating ensures a more even roast and reduces the risk of under- or over-roasted beans, which can affect the flavour profile of the coffee.

In addition, the slow and even release of heat from the charcoal allows for a more controlled roasting process, enabling the roaster to carefully develop the flavour characteristics of the bean. This method gives the coffee a richness and depth of flavour that is often described as smoother and more complex than beans roasted with gas or electric heat.

Sustainability of Charcoal Roasting

The environmental benefits of charcoal roasting are significant, especially if the charcoal comes from sustainably managed woodlands. Using charcoal made from renewable resources helps to reduce the carbon footprint associated with coffee roasting – a concern for an industry that is increasingly aware of its environmental impact.

Sustainably managed woodlands contribute to the preservation of ecosystems, support biodiversity and play a crucial role in carbon sequestration. By choosing charcoal from these sources, roasters can ensure that their coffee production not only results in great flavour, but also promotes ecological balance and sustainability.

Furthermore, charcoal production, when done responsibly, can be part of a broader waste reduction and energy efficiency strategy. The conversion of wood to charcoal produces biochar as a by-product, which can be used to enrich the soil and sequester carbon, further enhancing the environmental benefits of this roasting method.

A Holistic Approach to Coffee Production

The choice of charcoal roasting reflects a holistic approach to coffee production, where every step, from the selection of beans to the roasting method, is considered in terms of its impact on the final product and the planet. This method is in line with the principles of sustainable agriculture and responsible consumption and appeals to consumers who value ethical and environmental considerations in their purchasing decisions.

Roasted Charcoal Coffee

Flavour Profiles: The Charcoal Difference

The choice of charcoal roasting, especially the use of charcoal from native British species, is a deliberate return to traditional methods that give coffee a distinctive and memorable flavour profile. This approach not only honours the heritage of coffee roasting, but also harnesses the unique characteristics of local wood sources, contributing to a sustainable and regionally inspired coffee experience.

The Impact of Native British Charcoal on Flavour

The use of charcoal, sourced from native British species, offers a unique roasting dynamic. Whilst the specific mechanism of heat transfer — such as the emission of far infrared rays associated with Binchotan charcoal— – may differ, the principle of even and thorough roasting remains. Native British charcoal provides a consistent, high quality heat source that can be skilfully controlled to ensure even roasting without necessarily relying on the specific properties of far infrared rays. This method allows for a nuanced development of flavours and brings out the natural sweetness and complexity of the coffee.

The gentle and sustained heat of the charcoal allows for a slower roasting process, which is crucial for the full development of the coffee’s flavour profile. This slower process ensures that the beans are not shocked by sudden high temperatures, which can lead to uneven roasting and the loss of delicate flavours. Instead, the beans undergo a gradual transformation that allows the sugar to caramelise and develop a rich, full-bodied flavour with a subtle, smoky undertone that is not overpowering but adds depth to the overall flavour of the coffee.

Charcoal Roasting and Light Roast Beans

The effect of using native British charcoal is particularly beneficial for light roast beans, where the aim is to bring out the flavours inherent in the bean without overshadowing them through excessive roasting. This roasting method enhances the natural acidity and fruity notes of the beans, making it ideal for speciality coffees that aim to bring out the unique characteristics of single origin beans. Careful control of the roasting process ensures that the subtle flavours are preserved. The result is a coffee that is vibrant and complex and reflects its origin.

The Artisanal Touch

The use of charcoal from local British woodlands emphasises the artisanal aspect of coffee roasting. It shows that we are committed not only to producing a great tasting coffee, but also to being environmentally responsible. The choice of local charcoal sources emphasises the commitment to sustainability and reduces the carbon footprint associated with transporting charcoal from distant locations.

Coffee Moisture Control

Heat and Moisture Control

One of the most important advantages of charcoal roasting is the efficient heat transfer, which plays a decisive role in reducing the water content of the coffee beans more effectively. The heat generated by the charcoal is both intense and controllable, allowing for a gradual and complete reduction of moisture in the beans. This aspect is crucial because the moisture content has a direct impact on the roasting dynamics and the development of flavours in the coffee bean.

Moisture Reduction and Flavour Development

While the beans are exposed to the persistent heat of the charcoal, the water they contain begins to evaporate. This dehydration is a delicate process. It must be gradual to allow the beans to fully develop their flavours, but also efficient to ensure even roasting. The unique thermal properties of charcoal, including its ability to maintain a stable temperature over an extended period of time, facilitate this balance perfectly.

This control over moisture evaporation is crucial to unlocking the coffee’s potential. It allows for a more even Maillard reaction and caramelisation, which contributes to the body, sweetness and complexity of the coffee. Precise control over the drying phase means that each bean can reach its flavour peak, providing a rich and layered taste experience.

The Importance of Artisanal Skill in Moisture Control

Reducing the moisture content when roasting coffee is not only a matter of science, but also an art that requires skill and intuition. The roaster must understand the subtle signs of the roasting process — colour changes, cracking noises and the development of the aroma —in order to accurately determine the moisture content of the beans. This expertise is particularly important when roasting with charcoal, where the artisan’s interaction with the heat source directly influences the outcome.

By integrating moisture reduction into the narrative of charcoal roasting, it becomes clear that this method offers unrivalled control over the transformation of the coffee bean. From the initial drying through the development phase to the final roast, careful control of the water content is key to achieving an outstanding flavour profile.

Charcoal Roasting Artistry

The Artistry of Charcoal Roasting

The art of charcoal roasting goes beyond the mere technical aspects of moisture reduction or temperature gradient control. It embodies a deep connection between the roaster and their craft, a dialogue that has evolved over centuries yet is deeply personal and a testament to individual skill and intuition. This section explores the nuances of the art of roasting and shows that charcoal roasting is not just a method, but a manifestation of passion, tradition and creativity in coffee production.

Mastery Over Fire

At the heart of charcoal roasting is the mastery of fire, a primal element that demands respect and understanding. The roaster’s ability to harness the unpredictable nature of flame and smoke marks the beginning of the artistry of this method. Unlike modern roasting machines with digital controls and automated profiles, charcoal roasting requires a hands-on approach. The roaster must master the intricacies of heat management and make real-time adjustments based on sensory feedback from the beans — visual cues, flavours and sounds guide the roaster in shaping the character of the roast.

The Roaster’s Palette

Charcoal roasting can be compared to painting, where the beans are the canvas and the heat is the brushstrokes. Each type of wood used to make the charcoal brings subtle flavours to the coffee, much like different pigments bring out new shades of colour. The choice of indigenous British woods for charcoal production imparts a local terroir to the coffee, infusing each batch with the essence of the landscape. This regional distinctiveness allows roasters to create a unique flavour palette for their surroundings, offering coffee lovers a taste that is not only delicious but also deeply rooted in place and tradition.

The Ritual and Rhythm

There’s a ritualistic rhythm to charcoal roasting, a cadence that harmonises with the natural world. The process is meditative and requires patience and presence. Each roast is an event, from the first lighting of the charcoal to the careful monitoring of the progress of the beans. This rhythm fosters the connection between the master roaster and their craft, a connection that can be felt in the final product. The art here is not just in achieving the perfect roast, but in the journey itself —in the decisions that are made, in the intuition that is followed, and in the respect for the raw beans and the primal power of fire.

Legacy and Innovation

The art of charcoal roasting is also a bridge between heritage and innovation. It honours the traditional methods of coffee making while inviting constant experimentation and personal expression. Roasters who use this method are not only preserving a piece of coffee history, but actively contributing to its evolution. By experimenting with different types of wood, roasting times and bean origins, they push the boundaries of coffee flavour and experience. This blend of reverence for the past and enthusiasm for the future defines the charcoal roasting community, a collective of artists dedicated to exploring the potential of coffee.

By embracing the art of charcoal roasting, we recognise the roaster as an artist, the roast as its expression and the coffee as a shared experience. This method, with its demands and rewards, reminds us that the best coffee is not simply produced, but crafted with intention, skill and a deep love for the bean and its journey from earth to cup.

Global Coffee Roasting

Charcoal Roasting Around the Globe

This method enjoys a rich heritage and modern presence in different parts of the world. Each region brings its own traditions and innovations to charcoal roasting, contributing to global coffee culture. Here we briefly explore how charcoal roasting is celebrated and practised in different countries to emphasise its universal appeal and diverse expressions.

Japan: The Art of Sumiyaki

In Japan, roasting with charcoal is known as “sumiyaki“,” a method that has been refined into an art form. Sumiyaki coffee is known for its smooth, rich flavour, which is achieved through the careful roasting process using white charcoal (binchotan), which is prized for its purity and even heat development. This traditional Japanese approach emphasises the harmony between the roasting process and the resulting coffee flavour, offering a unique experience that is deeply rooted in the country’s culinary culture.

Indonesia: A Tradition of Rich Flavours

In Indonesia, with its vast archipelago and rich heritage of coffee cultivation, there are also traditions of charcoal roasting. The practise varies from island to island, with each region incorporating its local specialities into the roasting process. In some areas, the coffee is roasted over coconut shells, which gives the beans a distinct, slightly sweet flavour profile that complements the inherent characteristics of Indonesian coffees.

Middle East: The Birthplace of Coffee Roasting

In the Middle East, where coffee culture has its roots, charcoal has long been used to roast coffee. The tradition of roasting coffee over an open fire, often in a pan or on a rotating drum, is still part of the coffee culture in this region. While this method has been modernised in some areas, it retains the essence of ancient practises and highlights the deep, rich flavours that are characteristic of Middle Eastern coffee.

Africa: Open-Flame Traditions

In Africa, the country of origin of coffee, many communities continue to roast coffee using traditional methods, including over an open fire. Although charcoal is not used exclusively, the principle of roasting coffee beans over a direct heat source has been part of African culture for centuries. This practise brings out the bright, fruity notes of African coffee beans, which are known for their high acidity and complex flavour profile.

The Global Revival

The global revival of charcoal roasting speaks to a growing appreciation of traditional methods that add depth and complexity to the coffee experience. Across the world, from artisan roasters in America to speciality cafés in Europe, there is a renewed interest in adopting and adapting charcoal roasting techniques. This revival is not just about flavour, but also about sustainability, craftsmanship and a connection to the roots of coffee culture.

With the adoption of charcoal roasting, the global coffee community recognises the value of diversity, tradition and innovation. This method, with its different manifestations around the world, enriches our understanding and appreciation of coffee and invites us to explore the unique stories and flavours that each region has to offer.