This is a green bead and in its current State it’s not really usable and not Very tasty to drink but how do we make It delicious well we need to roast it But how do we do that at origin the Beans are dried between 10 and 30% so Our aim here is to dry the beans further We heat the roast up to 250 to 300 Degrees C depending on which roaster we Use it and then drop the beans in and About 3/4 away through the roast we Begin to see some very visual and Physical change in the confit we also See some of the chemistry of the coffee Beans changing this is the point where We can start to influence and develop The flavors within the beam At this stage oils within the coffee They begin to expand and the cellular Structure weakens the beans go from Taking in heat or endothermic reaction To the cell walls breaking and releasing Energy and generating its own heat or Exothermic salt popping and cracking Sounds can be heard during the reaction Hence the stage known as first crack With the beans been heated and Generating their own heat the Roasters Attention is needed to control those Chemical changes in the coffee if you Use too much heat too quickly you can Overshoot the target roasting Temperature if we continue to eat beans Further there is a second round of

Cellular break though this second crack Needs all the same care and attention as Before to control the temperature and The roast heating the on second crack we Begin to see all yours develop on the Outside of the beam and caramelization Of the sugars and ultimately Incineration some people call this dark Roast we call it Controlling these variables at Temperature and time is called profiling They’re profiling can be quite Complicated but what we’re going to do Is break this down into three very broad And simple profiles profile 1 full steam Ahead this is where first crack occurs And the roaster keeps to his course a Heat going game doesn’t change so the Exothermic reaction vastly increases the Temperature this can be represented in a Curve like this this can accentuate Acidity and complexity but often to the Detriment of body and complex sweetness Profile to steady as she goes The heat is removed during the first Crack to prevent overshooting of Temperature after first crack occurs Gentle heat is reapplied making sure the Temperature doesn’t drop but the roast Time is dragged days as long as possible This profile will increase body Accentuate richer fuller flavors for Often to the detriment of acidity and Clarity profile 3 is straight and true

This is where first crack occurs and the Heat is reduced but not removed allowing Verse cracks exothermic temperatures to Happen but in a controlled way after First crack is completed heat is Reapplied said the temperature climbs Steadily this profile is the best of Both worlds increasing the body of the First profile while keeping some of the Acidity that the second profile can lack This also gives a more complex sweetness But the most important skill of the Roadster is to pay attention smells and Sounds will give us far more clues in Our eyes Although paying attention to those Temperatures and what’s actually Happening to the beam can be useful a Roaster must rely on their experience to Combine all of this information together To get very best edge degree be You