Fancy taking a crack at roasting coffee? This is a guest post and coffee infographic from thecoffeebeanmenu.com about the various stages of coffee roasting.
Sometimes it can be very difficult to roast coffee beans the way you want them.
But, if you know best temperature to roast at, you have a much better chance to get what you want!
The Infographic below provides a nice guide to help produce the coffee bean roast that you desire. In this Infographic, you can find what temperatures are best to roast the following types of coffee beans:
Many companies sell coffee bean in their natural state with the idea that you are the roaster. The temperature in the Infographic represents the temperature the beans will see if they are stored in climate controlled facilities. Or, as they travel to you or your nearby market via delivery services.
In the early phases of roasting, there is a “drying phase”. During this phase, internal moisture evaporates. This phase is right up to, but just before “first crack”. Coffee beans are typically roasted past this point to at least first crack.
This term defines a coffee bean that has been roasted right up to “first crack”. Beans roasted to a Cinnamon Roast would be considered on the lighter roasted side of a good Light Roast coffee brand.
Light (New England)
Coffee bean companies sometimes advertise and market a Light Roast. Most advertised light roasted coffee beans roast past Cinnamon Roast as this higher temperature to allow all of the beans to reliably crack. Light roasted coffee beans maintain a lot of the original taste of the coffee bean.
An American roast is where you enter what coffee companies refer to as a Medium Roast. The coffee bean begins to lose some of its acidity at this roasting level. American is towards the lighter side of a Medium roast.
The City roast is what typical roasters try to achieve when creating what they advertise as a Medium roast. The roasting characteristics start to become more apparent to the taste. More loss of acidity occurs. However, the roasting doesn’t overwhelm the origin coffee bean flavor. Coffee beans roasted to this level have not yet reached second crack.
At this roasting level, the coffee beans are typically called a Dark Roast. Many of the coffee beans have achieved second crack. Others are approaching it. As the coffee bean approaches second crack, coffee bean oils begin to be released. The roasted taste is much more distinct.
At this higher temperature, the coffee bean’s oils start to caramelize bringing in some sweetness. Coffee bean oil is much more prominent. Acidity is further cooked out of the coffee bean. Any of the original flavor from the coffee bean becomes lost.
A French roast is achieved when the coffee beans have almost all achieved second crack. The roast starts to exhibit traces of a burnt taste. And, the roasting taste dominates the flavor. Acidity is very low.
Many don’t find the Italian roast palatable. At this roasting level, there is no original coffee bean flavor left. The burned coffee bean taste is extremely prominent. These beans are very black and are extremely oily.
thecoffeebeanmenu.com hope this Infographic can help guide you to roasted coffee bean perfection.