Awesome Coffee Facts Part 1: Roasting!

About roasting coffee:

Coffee BeansThe first stage is endothermic.  The green beans are slowly dried to become a yellow color and the beans begin to smell like toast or popcorn.

The second step, often called the first crack, occurs at approximately 205 °C (400 °F) in which the bean doubles in size, becomes a light brown color, and experiences a weight loss of approximately 5%.  The corresponding Agtron number for this color is between 95-90.

The second step is followed by a short endothermic period which is followed by another exothermic step called the second crack.  This second pyrolysis occurs between 225-230°C, and the roast color is defined as medium-dark brown (Agtron #50-45) (Davids, 68-69).  The second pop is much quicker sounding and the beans take on an oily sheen.

Did you know that you can roast coffee beans with a airpop popcorn popper?

Stay tuned for part 2 – Espresso!


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