Coffee Roasting

Beans are generally roasted in rotating metal drum-roasters, at temperatures between 180-220°C for approximately 15 minutes at a time. The final product varies from a light to dark brown color. Temperature levels and roasting time are both major elements involved in roasting coffee along with the master roaster’s preference to obtain the desired coffee bean taste profile.
Some minutes into the roasting process the beans “pop” or "crack" and visibly expand in size. This stage is called first crack. After a few more minutes the beans begin popping again, and oils rise to the beans surface. This is called second crack. From here if the beans are left to roast a little longer they begin to smoke. Once the beans have passed the smoking stage the bean sugars begin to carbonise.
Apart from turning darker, the beans change dramatically during the roasting process in a variety of ways: they increase in size, lose about a fifth of their weight as moisture and other gases are expelled, and become more brittle as a result of the heat and roasting duration. Darker roasts are generally smokier and oilier compared to lighter roasts, which are lighter and more acidic.

Typical Roast Profile Characteristics

Light Brown

  • Also known as Cinnamon & 247 Ithopia Roast.
  • Dry Bean Surface.
  • 195-205 Degrees Celsius - First Crack.
  • High Acidity, Weak Body, Medium Aroma, Low Sweetness.
  • Slightly Sour Taste and Uncommon Roast.
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Medium Light Brown

  • Also known as 247 Ethiopia and Regular.
  • Dry Bean Surface.
  • 205-215 Degrees Celsius.
  • High Acidity, Full Body, Full Aroma, Mild Sweetness.

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Full Medium Brown

  • Also known as Continental, City and Special.
  • Dry Bean Surface.
  • 215-225 Degrees Celsius - Second Crack.
  • High Acidity, Full Body, Strong Aroma, Mild Sweetness.
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Medium Dark Brown

  • Also known as Full City, Ethiopian and Light.
  • Slightly Oily Surface.
  • 225-230 Degrees Celsius.
  • Medium Acidity, Very Full Body, Strong Aroma, Strong Sweetness.
  • Favourite in the Pacific North West Region.
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Dark Brown

  • Also known as Typical Espresso, Ethiopian Continental.
  • Shiny Bean Surface.
  • 230-238 Degrees Celsius.
  • Low Acidity, Full Body, Medium Aroma, Full Sweetness.
  • Common in Europe.
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Very Dark Brown/Black

  • Typical Arabic , Dark Ethiopian Roast.
  • Very Shiny Surface.
  • 238-250 Degrees Celsius.
  • Very Low Acidity, Weak Body, Mild Aroma, Low Sweetness.
  • Burnt - Dominate Taste.
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When green coffee beans are roasted they are transformed both physically and chemically. The roasting process is an intricate and integral component which ultimately determines the coffees overall flavour dynamics, aroma and mouth-feel.
When green coffee beans are roasted, their smell, size, colour, taste and density go through change. It is this change that unlocks the coffee’s true characteristics.
Observing colour is one method coffee roasters use to determine the roast profile or roast degree. Colour cannot be used as the only sole determining factor of the roast profile. It must be used in conjunction with other factors such as noise, smell, and timing.
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