As mentioned in Journey #12 roasting coffee is a chemical reaction to the coffee seed by ‘applying’ heat @ the optimal time @ the optimal temperature @ the optimal stages throughout the roasting process, to finish with a perfectly dried, aromatic COFFEE BEAN full of exciting profiles!
To add much more depth to this, ROASTING IS AN ART! It is Artisan, based on multiple senses when roasting. Yes the modern day roasters are all hooked up to computer software, heck even our vintage roaster was restored with this compatibility, however we still ROAST WITH ART, which is using our senses.
What does this all mean?
There are multiple stages during the roasting process however as in Journey #12 we have broken it down to 7 definitive stages. Times are approximate based on green bean moisture level:
1/ Green – dried but NOT roasted
2/ Drying – 160-120degreesC – drops in temp @ 0-10mins
3/ Yellowing – 130degrees C @ 10mins
4/ Cinnamon – 160degrees C @ 16mins
5/ LIGHT Roast/First Crack – 197-199degrees C @ 20-22mins
6/ MEDIUM Roast/Second Crack – 220-225degrees C
7/ DARK Roast/Second Crack – 240degrees C+ – FIRE zone!
Both of the second crack stage temperatures are reached by setting the top temperature higher by increasing the heat throughout the roasting process.
Coffee Roasted needs to be rested 24hours to develop the flavours as during this first 24hours, CO2 is released which was created during the roasting process. After this time, coffee is PERFECT and a journey to continually taste the weeks following as the flavour takes on its own indivudality from every single roast!
So lets take a closer look into the individual stages of roasting and the science behind the flavours developing!
1/ Green – dried but NOT roasted
Optimal moisture level for green beans 8-12% as this determines the drop temperature and roasting times between stages.
2/ Drying – 160-120degreesC – drops in temp @ 0-10mins
When at temperature 160degrees C – the green beans are dropped into the roasting drum from hopper at top. The temperature will drop down to approx 120degrees C as it dries and gradually rises back up to move into next stage.
During the drying process high levels of acids, sugars, proteins and caffeine are evidently tasted and unpaletable! Always fun to try this when at a tasting masterclass!
3/ Yellowing – 130degrees C @ 10mins
Once beans have started to ‘YELLOW’, this indicates that the moisture in the beans is now at 0%. The coffee is now developing throughout the whole bean from the slow rise in heat rather than a fast rise.
4/ Cinnamon – 160degrees C @ 16mins
Again this stage is based on the ‘visual’ appearance of the bean, this being a cinnamon colour. The bean is still unpaletable however this is the stage of ‘MAILLARD REACTION’, a complex process of the reaction between reducing sugars and proteins by the impact of heat.
5/ LIGHT Roast/First Crack – 197-199degrees C @ 20-22mins
As the temperature rises the sugars and amino acids react creating amazing aromas that are unique to EVERY SINGLE CROP EVERY HARVEST!
Colours form to a light brown and the beans soon start to ‘pop and crack’ indicating FIRST CRACK. The first crack is such a tiny window before the next stage and temperatures are monitored intently so that the heat does not rise too quick forcing second crack prematurely.
This stage is critical to final flavour for US here at EXTRACT BLACK COFFEE ROASTING CO. as we roast ‘LIGHT’!
Every roaster puts their own flair into every roast and we are all masters that take immense pride in our roasts, always crafting our art, always learning as every bean from every crop presents an exciting new aromatic profile!
6/ MEDIUM Roast/Second Crack – 220-225degrees C
This stage is obtained by increasing the FINAL stage of the drop temperature by increasing the heat throughout the roasting process. Due to this sugars are roasted more which starts to mask the bean profiles and aromas.
7/ DARK Roast/Second Crack – 240degrees C+ – FIRE zone!
We can tell you from experience this is definately fire zone. It is also the roast where sugars are ‘burnt’ therefore the taste of BITTERNESS is clearly overpowering any of the precious profiles that the bean once offered.
As this is personal preference, many roasters still roast dark as it is a misconception that STRONG coffee is BITTER. This is actually the opposite! Coffee has been so dried out by this stage of roasting that oils are pushed to surface and are noticed in the grinder hoppers and bags.
A&D
