The 8 stages of roasting coffee beans

8 stages of roasting coffee beans

Roasting is the process of heating and treating raw coffee beans through a series of lunches to produce a specific flavor and aroma. The entire roasting process can be divided into eight stages, each of which has an important impact on the final taste of the coffee.

1. Preheating

Before starting the formal heating, the coffee beans need to be preheated. This step is to allow the coffee beans to absorb the temperature evenly and reduce the uneven development caused by sudden high temperature.

2. Drying PHase

Dry climbing involves removing moisture from coffee beans at a relatively low temperature. This step usually takes anywhere from a few minutes to more than ten minutes, depending on the equipment used and the size of the batch.

3. First Crack

The first yellow turning point refers to the stage when the moisture inside the coffee beans is completely separated and gas begins to be produced. At this stage, the coffee beans will make a sound similar to popcorn popping, and the color will change from yellow to light brown.

4. First Development

The first development is the time between the first yellow turning point and the desired roast degree. During this stage, the coffee beans continue to heat and gradually become darker and fuller.

5. Second Crack

The second yellow turning point is when more gas begins to be produced inside the coffee beans. At this stage, the coffee beans will again make a sound similar to popcorn popping, and the color will further deepen from light brown.

6. Second Development

Second development refers to the time between the second yellow turning point and the desired roast degree. During this stage, the coffee beans will continue to heat and become darker and fuller.

7. Destructive Roasting

Destructive roasting refers to the irreversible chemical changes that occur when the coffee beans approach or reach the desired roasting degree. This stage needs to be controlled very carefully to avoid over-roasting and causing the coffee to taste bitter.

8. Cooling

Cooling is the process of rapidly cooling the roasted coffee beans. This step is very important because it helps stabilize the aroma and flavor in the coffee beans and prevents them from overdeveloping due to continued heating.

Through the above eight stages of processing, green coffee beans are gradually transformed into finished coffee with specific flavor and aroma. Each stage requires precise control of parameters such as time, temperature and humidity to obtain the best taste and quality.