The flavor of any particular cup of coffee depends upon a vast variety of
factors. First, the type of coffee bean, next the growing conditions (soil,
weather, moisture), the roasting process, the mixture of bean types and finally
the brewing process. Of all these variables, bean roasting needs the boasting
as the most important contributor to the "flavor" of your favorite
indulgence.
Green coffee beans can last for several months, but for guaranteed
freshness, roasted coffee beans are best used within 18 hours to one week. In
the 1800's, the green coffee beans were roasted in a frying pan. Since then,
home roasting machines were developed, often using hot air technology for more
convenience and consistency.
Specialty coffees are often thought to refer to the combination of bean
types in a certain blend. However, the consistent roasting process is vital to
producing the closet result to the expected flavor.
The main factors that alter the flavor of the natural bean are temperature,
volume and duration of the roast. It is an art form to maintain uniformity in
the aroma, taste and over all experience. In fact, high volume coffee makers
like the ones you find on the grocery store shelf sometimes have a challenge to
consistently produce the same result for the same price. The supply and demand
market can change the price of coffee dramatically in a short period of time.
Even a bad insect season in a particular area, tragic weather conditions or
regional economic changes will have an effect on the price you could pay for
your daily dose.
Consistency is the goal. Rather then raise and lower the daily price for
your cup of coffee like a gas pump, manufacturers may try to alter the roasting
of similar beans, ratio of beans types or processing methods to regain the
flavor their customers expect.