Degree of Roast.docx
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Degree of Roast.docx
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DegreeofRoast
DegreeofRoast,Temperature,Description
ThiscoffeewasroastedonmyProbat12kilosoIcouldtakeadvantageofthesampletrier. Ignorethetimes,andtakethetemperaturesasaballparkfigure.
Theimportantthingishereistoseethetransformationthecoffeegoesthroughasitroastsandwhatlook, color, beansize and surface texture, correspondstothedegreeofroast.***(seenotefromhomeroasterGeorgeSteinertbelow).
Roastingismoreaboutexceptionsthanrules.Ihave thispage aboutbeancolorvs.groundcoffeecolorthatmightbehelpful.Sogettoit.
(clickonpreviewforfullsizeimage)
Note:
Theaboveimageisnottheexactsamebeanspicturedbelow.Thegraystripsoneithersideofthisimageareaphotographic18%graycard.
1.Greenunroastedcoffee0:
00-75f
Thisisawetprocessed,CentralAmericancoffee,aaccidentalblendIhavehadsittingaround.EachphotoherearedifferentcoffeeseedsfromthebatchIroastedso sizeandshapewillvary seedtoseed.
Clickonimageforlargephoto,or here formulti-beanphoto
2.Startingtopale 4:
00-270f
Drumroasterstakealongtimetotransferheattocoffeesothereislittlechangeinthefirstfewminutes.Inanairroastercoffeegetstothisstagesomuchfasterbecauseoftheefficientheattransferenceoftherapidmovingairstream,sothewholewarm-upphasecanbeasfastastwominutes.
Oddlookingseeds-thenearonemightbeaKonaTypicaandthefartheroneperhapsthetraditionalBourboncultivarorMundoNovo. Clickonimageforlargephoto,or here formulti-beanphoto
3.Earlyyellowstage 6:
00-327f
Atthispointthecoffeeisstilllosingwaterintheformofsteamandnophysicalexpansionofthebeanhastakenplace.Thecoffeehasaveryhumid,hay-likesmellatthispoint.Allofthesewarm-upstagesleadinguptofirstcrackarepartofanendothermicprocess,asthecoffeetakesonheat,leadingtothefirstaudibleroastreaction,theexothermic1stcrack.
Clickonimageforlargephoto,or here formulti-beanphoto
4.Yellow-Tanstage 6:
30-345f
Theroastisstartingtoassumeabrownercolor,andamarblingappearanceisstartingtoemerge.Nobeanexpansionyet.Thefirst"toasty"smells(toastedgrain,bread)canbedetected,andabitlesswet,humidaircomingoffthecoffee.Notethatsomecoffeesturnabrighterandmoredistinctyellowatthistime,suchasCostaRicanandMexicancoffees.
Clickonimageforlargephoto,or here formulti-beanphoto
5.LightBrownstage 8:
00-370f
Firstcrackisdrawingnearatthispoint.Somebeanexpansionisvisibleasthecentralcrackinthecoffeehasopenedslightly.Thecoffeereleasessomesilverskinorchaff.
Clickonimageforlargephoto,or here formulti-beanphoto
6.BrownStage 9:
00-393f
Nowwearerightatthedooroffirstcrack.Thecoffeehasbrownedconsiderably,whichispartlyduetobrowningreactionsfromsugars,butlargelyduetoanotherbrowningreactioncalledtheMaillardReaction(whichalsoisresponsibleforbrowningofcookedbeef!
)
Clickonimageforlargephoto,or here formulti-beanphoto
7.1stcrackbegins 9:
20-401f
Atthispoint,theveryfirstpoppingsoundsoftheFirstCrackcanbeheard.Thissoundcanbesimilartopopcornpops(indistinctiontothesoundoftheSecondCrack,whichhasashallowersound,morelikeasnap).Atthepointoffirstcracktheinternalbeantemperaturewouldbearound356f.
Clickonimageforlargephoto,or here formulti-beanphoto
8.1stcrackunderway 10:
00-415f
Asfirstcrackcontinuesthecoffeestillappearsmottledandunevenincolor.Thecoffeestartsexpandinginsizeandshowsvisiblecracks.Theamountofchaffinthecreaseoftheseedisnoticeablyless.
Firstcrackisanexothermicreaction;thebeansaregivingoffheat.Butthenthebeansquicklybecomeendothermic,meaningthataroasterthatisnotaddingenoughheattotheprocesswillstalltheroastatthispoint...notagoodthing.Oncecaramelizationbegins(340-400degreesinternalbeantemperature)aroastthatloosesheatwilltaste"baked",perhapsduetothedisruptiononlong-chainpolymerization.Themeltingpointofsucroseis370fandcorrespondstothiswindowoftemperatureswhencaramelizationbegins.
Clickonimageforlargephoto,or here formulti-beanphoto
9.1stcrackfinishes 10:
40-426f
Thisisconsidereda CityRoast.Firstcrackisdoneandtheroastisstopped.
Noticethebeansurfaceissmoothersomewhatfromexpansionbutstillhasdarkermarksinthecoffee,likeafinelyetchedpattern.Theedgesoftheseedarestillfairlyhard.Atthispointthecoffeestartsgivingoffcarbondioxide.
Clickonimageforlargephoto,or here formulti-beanphoto
10. City+roast 11:
05435f
City+meansthecoffeehasclearedfirstcrack,andtimeisallowedforanevenbeansurfaceappearancetodevelop.
Thereareonlyverysmallchangesbetweenthe#9pictureaboveandthisone,notablytheedgesofthebeanareabitsofter.Thewholestagebetweenthefirstandsecondcrackisashortperiod(15to30seconds)wherealotishappeningchemicallytothebeans.Thecoffeegainsheatonceagainuntilitswoodycellulosematrix,thebeanstructureitself,beginstofracture...thatis,theSecondCrack.
Clickonimageforlargephoto,or here formulti-beanphoto.Checkhereforthe wholebeanvs.groundcoffeecomparisonphotos ora MacrophotosofasingleCity+bean.
11. FullCityroast 11:
30-444f
Onthevergeof2ndcrack
ThisimagerepresentsaFullCityroast;thecoffeeisonthevergeof2ndcrack.Thismightbehardtojudgethefirstfewtimesyouroast;afterawhile,youwillhaveafeelforit.Thebeansarehaveaslightsheenofoilandtheedgesaresofter.
Theinternalbeantemperatureforsecondcracknormallyis446degreesfarenheit.Butinfactsecondcrackisabitlesspredictablethanfirstcrack,inmyexperience.Why?
ItcouldbeduetothefactthatfirstcrackisthephysicalexpansionofthecoffeeseedaswaterandcarbondioxidesplitandCO2outgassingstarts.SecondCrackisthephysicalfracturingofthecelllosematrixofthecoffee.Thismatrixisbothorganizedcellulosethatreactsreadilytoheat,andnot-so-organizedcellulosethatdoesnot.Sinceeverycoffeeisphysicallydifferentinsizeanddensityduetothecultivar,origin,altitude,etc.,itmakesensethattheparticularcellmatrixisdifferenttoo,andnotasuniversallyconsistent.
Clickonimageforlargephoto,or here formulti-beanphoto Checkhereforthe wholebeanvs.groundcoffeecomparisonphotos ora MacrophotoofasingleFullCitybean
12. FullCity+roast 11:
50-454f
Firstaudiblesnapsof2ndcrack
ThedarkersideofaFullCityroastisFullCity+,wherethecoffeehasbarelyentered2ndcrack.Afewsnapsareheard,andtheroastisthenstopped.Secondcrackmaycontinueintothecoolingphase-thisiscalled"coasting".Themoreeffectiveandrapidyourcooling-thebetteryourabilitytostoptheroastatthedegreeyouwant.
ComparethefullsizeimagesfromtheFullCityroastandthisone,andIthinkitiseasytoseeadifference.Well,maybenoteasy,buttheFullCity+roastisabitfuller,moresmallcracksontheface(orflatside)ofthebean.
Clickonimageforlargephoto,or here formulti-beanphotoor
aMacrophotoofasingleFullCity+bean
13. Vienna-LightFrenchroast12:
15-465f
2ndcrack isunderway
(Thisismy darkest espressoroast)
TheViennastage(alsocalledContinental)toLightFrenchstageiswhereyoubegintofind OriginCharacter eclipsedby RoastCharacter.Adarkorheavyroastisatoddswithbuyingcoffeeforitsdistinctoriginqualities.Darkroastcoffeestendtotastemorelikeeachother-asthedifferencesduetodistinctoriginsareobscuredbythecarbonyroastflavors.Nontheless,somecoffeesareexcellentatthisstage(ourPuroScuroblendisengineeredforthisroastrange).
Bytheway;Espressoisnotaroast.ButNorthernItalianstyleespressoisusuallyroastedto440-446internalbeantemperature.SouthernItalian(Scura)isgenerallyaLightFrenchRoastorataddarker.
Clickonimageforlargephoto,or here formulti-beanphoto. Checkhereforthe wholebeanvs.groundcoffeecomparisonphotos ora macrophotoofasingleFrenchroastbean.
14. FullFrenchroast 12:
40-474f
2ndcrack isveryrapid,nearingitsend.
Sugarsareheavilycaramelized(readasburned)andaredegraded;thewoodybeanstructureiscarbonizingandtheseedcontinuestoexpandandloosemass.Thebodyoftheresultingcupwillbethinner/lighterasthearomaticcompounds,oils,andsolublesolidsarebeingburnedoutofthecoffeeandrisinguptofillyourhousewithsmoke.474iswellbeyondanyroastIdoontheProbat.Iwillgoashighas465onacoupleblends,andthat'smylimit.
Noticehowfastanddramaticthechangeisfromthepreviousphoto-allthathappenedinlessthan30seconds!
Clickonimageforlargephoto,or here formulti-beanphoto
15.Fullycarbonized 13:
00-486f
SomecallthisItalianorSpanishroast,aninsulttoeither!
Atthisstage,thecoffeecanbeover25%ash;itiscarbonized,dead,charcoal.
Clickonimageforlargephoto,or here formulti-beanphoto
16.Imminentfire... 13:
30-497f
Thisbeanisrightatthevergeoffire-infactyoucanactuallystartafirewithalargebatchonceyoudumpthecoffeeoutoftheroastdrumintothecooltray.Thesuddenrushofoxygenmightbetheneededingredientfor cafedelfuego.Kids,grabyourmarshmallows!
Hopeyoulike'emsmokey!
Needlesstosay,thisroastlevelisfull-oncarbonandyoucanwriteyournamewithacoffe
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