Coffee bean roasting timeline: from green beans to aromatic perfection

Coffee bean roasting timeline: from green beans to aromatic perfection

Coffee is one of the most popular drinks in the world, and the taste and flavor of coffee depends on the treatment of coffee beans during the roasting process. The correct mastery of the roasting schedule can help us make coffee with rich taste and fragrance. This article will focus on the perfect interpretation from green beans to mellow aroma, and introduce the requirements for roasting time and temperature at different stages.

1. Green Bean Preparation

Before you start roasting, you first need to prepare high-quality green beans. It is key to choose green beans that are fresh, uniform in color, and free of insects or mold. In addition, you also need to determine the appropriate treatment method for the batch of green beans based on different varieties and origins.

2. Pre-heating (pre-drying)

Preheating is a very important step in the whole baking process. It helps to remove moisture and make the internal structure easier to process. At this stage, the temperature should be controlled between 150°C-200°C and the time should be about 3-5 minutes.

3. Development stage

The development phase is one of the most critical stages in the roasting process. During this phase, the coffee beans begin to undergo chemical changes, producing aroma and flavor. The temperature should be gradually increased to 220°C-230°C and maintained for 10-15 minutes.

4. Saccharification phase

The saccharification stage is when the sugar inside the coffee beans begins to break down. This process will cause the surface of the coffee beans to appear dark brown and produce a caramel-like sweetness. At this time, the temperature needs to be controlled between 230°C-240°C and maintained for 5-7 minutes.

5. First Burst (First Bloom)

The first crack is when the evaporation of water inside the coffee bean creates pressure and causes the outer shell to burst. This indicates that the coffee beans are approaching the medium roasting stage. At this point, the temperature should be maintained at around 240°C for 2-4 minutes.

6. Medium/All City/American Roast

Medium roasting means that the color of the coffee beans turns into medium brown, and the temperature should be kept between 240°C-250°C for 3-5 minutes. This stage of roasting produces a balanced flavor with relatively low acidity and bitterness.

7. Second Burst (Second Bloom)

The second burst occurs when the water inside the coffee beans evaporates further and creates greater pressure. This indicates that the coffee beans have reached a deep roasting level. At this point, the temperature should be controlled between 250°C-260°C and maintained for 2-4 minutes.

8. Dark/French/Italian roast

Deep roasting means that the coffee beans become very dark brown or even close to black. The temperature needs to be raised to above 260°C and maintained for 4-6 minutes. This degree of roasting will give the coffee a strong and bitter flavor.

9. Cooling and storage

After the last stage, the hot coffee beans need to be cooled quickly to stop the roasting process. The cooling time is usually 5-10 minutes. After that, the coffee beans are stored in a dry, airtight container to preserve their freshness and flavor.

By mastering the coffee bean roasting schedule, we can make coffee with different flavors according to personal taste preferences. Whether it is a rich and bitter deep roast or a fragrant medium roast, the temperature and time need to be strictly controlled to achieve the best effect.