From Seed to Sip: The Roasting Temperature Stages

Before coffee green beans land in our cups, they undergo a transformative heat cycle in the roasting drum. Sourcing the finest specialty beans is only half the battle; the roaster must draw out the sugars, acidity, and aromatic oils sleeping inside each seed.

The roasting process starts with the Drying Phase. Green coffee beans contain about 10-12% moisture. When dropped into a hot drum, the moisture begins to evaporate. Within a few minutes, the beans turn from green to yellow, and a grassy aroma fills the air.

Next is the Maillard reaction. As temperatures climb above 160°C, amino acids and reducing sugars react, turning the beans brown and forming hundreds of new flavor compounds. This is followed by the First Crack around 196°C. The residual water inside the bean turns to steam, creating pressure that cracks the bean open with an audible pop.

Depending on the desired roast profile (Light, Medium, or Dark), the roaster decides exactly when to discharge the beans into the cooling tray. A few seconds too long can strip away fruity acidity and replace it with smoky roast tones. It is a game of seconds and temperatures, requiring constant attention.