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Roasting 101
July 25 @ 8:00 am - 10:00 am
Essential Tips and Tricks for Great Roasts
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- Preheat Your Equipment: Never start with a cold roaster. If using an oven, heavy pan, or dedicated home roaster, preheat it for at least 15 to 25 minutes so the roasting process starts promptly once beans are added. [1, 2]
- Control the Batch Size: Do not overcrowd your roaster. Keep your batch size around 60% of the machine’s stated capacity to ensure proper bean movement, even heat distribution, and consistent airflow. [1, 2]
- Listen for the “Cracks”: Timing your roast relies heavily on listening.
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- First Crack: Occurs around 190°C to 205°C (375°F to 400°F). It sounds like popcorn popping and signifies the coffee has reached a light-to-medium roast.
- Second Crack: Occurs at a higher temperature. It sounds like Rice Krispies or a rapid series of tiny snaps. This indicates a medium-to-dark roast. [1, 2, 3, 4, 5]
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- Cool Rapidly: Once your beans hit the desired color and crack interval, you must cool them immediately. Use a colander with a fan or pour them between two metal bowls to halt the roasting process and prevent them from baking further. [1, 2, 3, 4, 5]
- Mind the Degassing Period: Freshly roasted coffee releases a lot of \(CO_{2}\). Wait 24 to 48 hours for the beans to “rest” and degas before brewing for the best flavor extraction. [1, 2, 3, 4, 5]