Hainanese coffee roasting traditionally involves roasting coffee beans with sugar, butter, and sometimes sesame seeds, resulting in a rich, aromatic, and slightly caramelized flavor.

Here's a more detailed look at the process:

Ingredients:
The core ingredients include coffee beans (often Robusta), sugar, butter (or margarine), and sometimes sesame seeds.

Roasting Method:
The beans are roasted, and then sugar is added to the roasting process, creating a caramelized finish.

Traditional Techniques:
Some roasters use wood-fired roasting, which adds a smoky flavor.

Cooling:
After roasting, the beans are rapidly cooled to prevent them from hardening into caramel chunks.

Roasting Arabica coffee beans involves heating them to specific temperatures to develop their flavor and aroma, with common roast levels including light, medium, and dark, each offering a unique taste profile.

Here's a more detailed look at roasting Arabica coffee beans:

Understanding the Roasting Process:

Green Beans:
You start with unroasted, green coffee beans.

Heating:
The beans are heated gradually, typically between 370°F to 540°F (188°C to 282°C).

First Crack:
As the beans heat, they start to crack, releasing steam and gases. This is a key indicator of the roast level.

Second Crack:
If roasting continues, a second crack will occur, signaling a darker roast.

Cooling:
Once the desired roast level is achieved, the beans are immediately cooled to stop the roasting process.