Coffee roasting basics – Color changes

Sweet Maria’s explains how.


2 thoughts on “Coffee roasting basics – Color changes

  1. With respect, I think you’re mistaken about the roasting process. Beans having gone through 1st crack only (what you describe as City Roast, I believe) haven’t undergone pyrolysis; these beans would therefore be under-roasted, still containing moisture.

    Certainly it is possible to achieve a light roast having roasted beans properly (to stage of pyrolysis, or 2nd crack). I do this regularly. Cheers!

    • Patrick,
      Roasts finished past first crack but substantially before second crack are not necessarily under-roasted. All roasts marked as “City,” “City+,” or “Full City” finish roasting before second crack, and many commercial roasters roast only to these levels.

      Beans finished after first crack will have more sweetness, more perceptible acidity, and a more pronounced “origin flavor” (the flavor of the bean resulting from its varietal and how it is grown). For this reason, professional coffee tasters typically roast to just after first crack, so that the specific taste of the bean, rather than the bitter roast taste, is fully apparent.

      Of course, different beans and different people will do better with lighter or darker roasts, and it’s up to the individual what they prefer. I just wanted to point out that it’s not correct to call light roasts under-roasted.

      Coffee Shrub / Sweet Maria’s Coffee

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