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Green / Unroasted beans. The beans are very dense and very hard. |
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Yellow Stage - The first stage in roasting. The beans turn from
green to a yellowish color. |
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Brown Stage - The second stage in the roasting process. The beans
begin to brown. |
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First Crack - At this stage the beans begin to expand releasing
water and gasses trapped inside. This expanding makes a "cracking"
noise. Also at this stage, the papery membrane surrounding the beans
begin to peel off. This is called the coffee "chaff". At this stage,
the beans have a very uneven brown color. |
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City Roast - The beans have a medium brown color. They have all
expanded, reducing their weight, but nearly doubling their volume.
This roast is good to taste varietal character of a bean. |
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Full City Roast - Medium dark brown color with some slight oily
drops, good for varietal character with a little bittersweet,
carbony flavor. |
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Vienna Roast / Second Crack - At this stage the beans turn a dark
brown and begin going through a second crack. During the second
crack the beans begin breaking apart due to the weakening of the
cellulose structure. The beans begin to develop a carbony flavor,
and you cannot taste as much of the beans natural flavor. |
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French Roast - The beans turn very dark brown, nearly black. They
are very oily and shiny. At this stage you can only taste the
carbony, burnt flavors of the coffee bean. |
