🔥 The Art of Coffee Roasting
Roasting is where coffee’s true magic happens. It's the alchemical transformation of dense, green beans into aromatic, flavorful powerhouses — a dance of time, heat, and chemistry that defines the final taste in your cup.
☀️ 1. Drying Phase
Temperature: 100°C to 160°C (212°F to 320°F)
Duration: 4 to 6 minutes
Goal: Remove moisture and prepare beans for internal reactions.
Green coffee contains 10–12% moisture. In this stage, beans heat gradually — no major color change yet, but pressure builds inside. It's the calm before the storm.
🌰 2. Browning Phase
Temperature: 160°C to 200°C (320°F to 392°F)
Duration: 3 to 5 minutes
Goal: Develop aroma and flavor structure.
This is where the Maillard reaction begins. Sugars and amino acids react, creating the brown color and toasty aroma. The beans start transforming — visually and chemically.
💥 3. First Crack
Trigger Point: ~200°C (392°F)
Goal: Reach drinkable stage and choose roast path.
You’ll hear an audible “crack” — similar to popcorn. The bean structure breaks open. At this point, the coffee is light roasted. Continuing further unlocks deeper flavors.
☕ 4. Development Phase
After First Crack
Goal: Fine-tune sweetness, balance, and body.
This is where a roaster shows true skill. A short development keeps acidity; too long burns the bean. You’re crafting complexity — body, sweetness, richness, and roast character.
🔥 5. Second Crack (Optional)
Temperature: 225°C to 230°C (437°F to 446°F)
Goal: Produce dark, smoky profiles.
A softer crackling begins. Cell walls collapse. Oils migrate to the surface. The bean turns dark, bold, and intense. Classic dark roasts are born here — bittersweet and powerful.
❄️ 6. Cooling
Immediately after roasting ends
Goal: Stop the roast and preserve flavor.
Once the desired roast is hit, cooling must be rapid. This halts chemical reactions and locks in the flavor. Usually done with forced air or a spinning cooling tray.
🧠 Did You Know?
The same green coffee can taste fruity and bright in a light roast, or rich and chocolatey in a dark roast — all depending on how it's roasted. That’s the artistry behind every great cup.
