There are many types, styles & sizes of coffee roasters. We use a IR series Diedrich Roaster.
There are many different styles of roasting coffee(recipes)created by the master roaster, These are guarded secrets. This is where making consistent exceptional coffee becomes an art.
Coffee roasting is a chemical process by which smell, acids, and other flavor components are either created, balanced, or altered in a way that should give the flavor and body of the coffee desired by the roaster.
The first stage is endothermic. The green beans are slowly dried to become a yellow color and the beans begin to smell like toast or popcorn.
The second step, often called the first crack in which the bean doubles in size & becomes a light brown color.
In the next step the color changes from light brown to medium brown.
The second step is followed by a short endothermic period which is followed by another exothermic step called the second crack. The roast color is defined as medium-dark brown. The second pop is much quicker sounding and the beans take on an oily sheen. When the beans are roasted to the desired color, they must be cooled immediately.
The roasted coffee bean should be given atleast 24hrs of degassing time before consumption.
Coffee roasting is a chemical process by which smell, acids, and other flavor components are either created, balanced, or altered in a way that should give the flavor and body of the coffee desired by the roaster.
The first stage is endothermic. The green beans are slowly dried to become a yellow color and the beans begin to smell like toast or popcorn.
The second step, often called the first crack in which the bean doubles in size & becomes a light brown color.
In the next step the color changes from light brown to medium brown.
The second step is followed by a short endothermic period which is followed by another exothermic step called the second crack. The roast color is defined as medium-dark brown. The second pop is much quicker sounding and the beans take on an oily sheen. When the beans are roasted to the desired color, they must be cooled immediately.
The roasted coffee bean should be given atleast 24hrs of degassing time before consumption.
