The Roasting Process

Roasting Steps
Roasting is done at temperatures of up to 450F degrees. The coffee roaster determines the level or type of roast by controlling the duration and the temperature during the roasting process.

• Yellow phase – this is the first phase of the roasting process. The coffee beans take on heat until they rise to about 210F to 240F. The outer layer of the beans begins to discolor, turning a distinct yellow or cinnamon color. Steam will start being released from the beans. This release of moisture is the initial drying cycle.

• First Crack – as the temperature continues to rise between 250F and 300F, the external membrane of the bean will dry up and start separating from the bean itself. At approximately 350F, the heating of the bean forces a “first crack”. This audible cracking sound occurs as moisture is released forcing the separation of the remaining chaff that detaches from the bean. The structure of the bean begins to break down, sugars start to carmelize and the natural oils begin to migrate outward towards the surface of the bean.
After the first crack, this is the lightest usable roast level. At this stage, the bean is a light brown or cinnamon color, and also referred to as a “light city roast”.

The slightly darker “city roast” roast occurs above 370F and usually stopped before 400F. The sugars have carmelized further from a light city roast, but are not fully carmelized. At this stage, the flavor is determined much more by the bean’s origin than by the degree of roast.
The coffee roaster uses the audible sound of the first crack to help gauge what stage the roast is at.

• Second Crack – as the beans continue to heat up, carmelization continues, oils continue to migrate and the beans expand in size as the roast becomes darker. An audible “second crack” can be heard, sometimes more pronounced than the first. At second crack, the temperature of the beans reaches the point where the structure of the bean breaks down sufficiently, and small pieces of the bean are sometimes thrown off like shrapnel.
To obtain a “Full City Roast”, the coffee roaster stops the roast just as this second crack occurs at approximately 425F to 440F, although the precise temperature will vary based on the variety of the bean. At full city roast, the beans are a little darker than “City Roast”, but still dry looking on the surface, as the oils have not yet sweated out at the surface of the beans.

Going further into the second crack, further dehydration occurs as the beans continue to darken. The oils begin to come to the surface of the beans. The medium Vienna and Continental roasts occur past the second crack.
Allowing the roast to continue further past second crack produces the darker French and Italian roasts. As the roast becomes darker, the sugars within the bean are almost fully carmelized and many beans will have visual fissures on the surface.

Further roasting past the 15 minute mark will eventually burn the sugars completely, resulting in a very carbonized bean resembling charcoal.

• Finish – once the coffee roaster has achieved the desired level of roast, whether a light city roast just beyond first crack, or a very dark Italian roast well into second crack, it’s necessary to stop the roasting process quickly. The beans need to be immediately removed from the heat and allowed to cool as quickly as possible or the beans will continue to cook past the desired roast level.

This is usually accomplished by discharging the beans onto a cooling tray. A fan is often employed to draw cool air over the beans so that they cool evenly.