What is the impact of high temperatures during the early stages of roasting on green coffee beans?

High temperatures during the early stages of roasting green coffee beans cause them to sweat, which is a phenomenon associated with the release of moisture. This process is crucial because, as the temperature rises, the moisture inside the beans escapes, and the beans begin to lose weight. This sweating can lead to the development of certain compounds that are important for flavor, but it primarily impacts the physical state of the bean. As the beans sweat, the surface moisture can contribute to changes in texture and potentially to the flavors that develop later in the roasting process. Understanding this aspect of roasting is important, as it directly influences the quality of the final coffee product.

In contrast, enhancements to flavor profile or the preservation of natural sweetness typically occur at more controlled temperatures during the roasting process, rather than at the very high temperatures early in roasting. Additionally, breaking down the beans completely would imply a failure in the roasting process, which is not the intended outcome.