Today, we delve into the art and science behind coffee roasting. In this fourth chapter, we explore the key stages of the coffee roasting process, from start to finish.
1. Drying Phase
- Objective: Remove the natural moisture in the coffee beans. Green coffee beans contain about 10-12% water, and the drying phase reduces this moisture to below 5%.
- Observations: In the first few minutes, the beans transition from green to a pale yellow color. You may notice a scent similar to dry grass or light toast.
- Time and Temperature: This phase usually lasts 3 to 6 minutes, depending on the type of roaster and the temperature, typically charging around 160°C.
2. Mid Phase
- Objective: Promote chemical reactions such as the Maillard reaction and caramelization to develop flavor, body and color.
- Observations: The beans shift from a pale yellow to a light brown. You will start to detect aromas of toasted bread and caramel.
- Time and Temperature: This phase typically lasts 3 to 6 minutes after the drying phase, with the temperature rising to about 150-190°C.
3. First Crack
- Objective: Release steam and CO2 gases accumulated inside the bean, creating cracks on the bean's surface.
- Observations: The beans will emit a light cracking sound, similar to popcorn popping. They will swell and darken to a deeper brown.
- Time and Temperature: The first crack typically occurs around 190-195°C and lasts for a few minutes, depending on the green beans and roasting technique.
4. Development Phase
Following the first crack, we enter the development phase.
- Objective: Optimize the flavor and aroma of the coffee beans. This phase determines the final roast level.
- Observations: The beans continue to darken from deep brown to dark brown, depending on the desired roast level. Flavor and aroma intensify during this stage.
- Time and Temperature: The development phase lasts 1.5 to 3 minutes after the first crack, with temperatures rising to about 210-220°C.
5. Second Crack
- Objective: Determine the level of dark roast and release additional gases and oils from inside the beans.
- Observations: The beans will produce a second, lighter cracking sound. The beans turn black, and oils begin to appear on their surface.
- Time and Temperature: The second crack usually occurs around 224°C and lasts for a few minutes. This indicates that the beans have reached a dark roast level.
We have explored the crucial stages in the coffee roasting process, from drying, mid phase, first crack, development, to second crack. Each stage has its objectives and characteristics, and mastering each stage helps produce perfectly roasted coffee beans.
Stay tuned for upcoming chapters where we delve deeper into each roasting technique and post-roasting coffee storage. Thank you for joining us, and see you in the next episodes!
Review Questions:
1. What is the main objective of the coffee bean drying phase?
a) Develop the flavor and color of the beans
b) Remove the natural moisture in the coffee beans
c) Release steam and CO2 gases
d) Determine the level of dark roast
2. During the mid phase, the coffee beans transition from what color to what color?
a) From green to pale yellow
b) From black to gray
c) From pale yellow to light brown
d) From light brown to black
3. At what temperature does the first crack typically occur?
a) 160-170°C
b) 180-190°C
c) 190-195°C
d) 200-210°C
4. What is the main objective of the development phase?
a) Remove the natural moisture in the coffee beans
b) Release steam and CO2 gases
c) Optimize the flavor and aroma of the coffee beans
d) Determine the level of dark roast
5. What indicates that the coffee beans have reached a dark roast level during the second crack?
a) The beans produce a second, lighter cracking sound
b) The beans turn pale yellow
c) The beans emit the aroma of toasted bread
d) The beans stop cracking and lose color
#RoastingProcess #CoffeeLovers #BaristaSkills #HomeRoasting #CoffeeEducation #Roasting101 #CoffeeBeans #CoffeeScience #CoffeeAroma #PerfectRoast #CoffeeStages #DryingPhase #MidPhase #FirstCrack #DevelopmentPhase #SecondCrack #iocoffee #coffee #specialtycoffee #Robusta #arabica
Comments