Here’s how it goes…
Our coffee is roasted in a large rotating drum that applies concentrated heat. The intense heat of roasting (above 400° F) triggers a complex chemical reaction within the coffee bean.
After about 5 minutes in the roaster most of the moisture has evaporated, the beans swell and turn a harvest golden color radiating a grassy fragrance.
At about 7 minutes “FIRST POP” occurs. The crackling sound dominates the air as the gases escape in the intense heat and the beans double in size.
After 9 minutes the beans are a pale brown, weak in body, and possess a dominant sour flavor.
After 11 minutes the beans reach an even brown color. Sugars and starches are now transformed into the volatile oils that give coffee the rich flavor and aroma. The longer the beans are roasted, the more these oils develop. The roastmaster is painstakingly applying his craft, watching and waiting.
After 13 minutes of heating and expansion the “SECOND POP” occurs signaling the coffee is close to perfection. Color and aroma are changing every second. The flavor potential is developing in the beans as the roasting unlocks the coffee’s subtle characteristics.
A memorable moment occurs at about 15 minutes. A deep robust aroma saturates the air as the roastmaster spills the smoking coffee beans into a cylindrical cooling tray. where fresh air finishes the roasting process.