My Trip to Ethiopia
Home roasting can be fun, and you can experience the joy of fresh roasted coffee every day! I will teach you the equipment you can use, information about various coffee regions, and yes…that aficionado terminology.
When roasting, it is very important to have the proper equipment, store the coffee immediately, and let it rest to experience its best characteristics! In about 5 to 15 minutes, you will be done with a full bag of coffee – enjoy! Great coffee moments start at home!
Green Coffee/Green Beans: The green or yellow colored coffee seed of the harvested fruit. The appearance of coffee prior to roasting.
Dry Processed: The unwashed or natural coffee, the original method of processing coffee. Fruit is picked from the tree, hand sorted for ripe, unripe, and defective beans, then laid to dry in the sun or on raised screens. Dry processed coffees generally have more body, less acidity, and more rustic flavors. Refer to my other post about the fruit of the tree.
First Crack: At this stage, coffee becomes acceptable to drink. Occurs between 390 and 410 degrees F. Has a very loud cracking or popping sound. Rapid expansion of the coffee seed, water and CO2 fracture leading to the liberation of moisture from the coffee in the form of steam. Roast levels: City & City+
Second Crack: Faster, more shallow cracking. Occurs around 440 to 450 degrees F. Cellular matrix of bean begins to break down resulting in the emergence of oils to the surface of the bean. Roast Levels: Full City (on the verge of 2nd crack), Full City+, Vienna/Light French (and no, French Roast is NOT a flavor!)
Degassing: Also known as resting. Immediately after roast, coffee emits CO2 in large amounts and prevents water infusion or good extraction (ie, it hurts your brew, and it just won’t taste as good). Letting it rest for about 12 to 24 hours allows you to experience coffee’s best qualities and characteristics at its prime.
Helpful Links & Roasting Tools