Depending on the type of roaster you are using, you can expect subtle differences during the roasting process. But, for the most part, no matter the roasting apperatus, the process of roasting Coffee has the following commonalities: When Coffee roasts, CO2 gasses are expelled from the beans, giving off the pleasant aroma of the roasting process. During this process, some smoke is also emitted from the roasting beans, so you may want to roast in a ventillated area - under the oven range hood, near an open window, in your garage, etc... The aroma of roasting Coffee is often not what one expects roastingCoffee to have. The aroma varies widely thru the different roasting stages of the bean, ranging from the aroma of fresh grass, to a grainy aroma, the smell of freshly baked bread, freshly roasted nuts, and finally, the aroma of a freshly roastedCoffee bean! The sounds you will hear during home roasting will also vary from roaster to roaster, some being quieter than others. Some have the sound of a hot-air popcorn popper, or a blowing hair dryer. Other roasters have the sound of tumbling beans in a drum. For the most part, the sounds from all of the roasters are very tolerable and considering the final product, might even become a welcome sound in your household! As for the sounds of the actual beans roasting, the beans will be going thru some pretty drastic changes, and you will be able to hear them! You will find that the sounds the beans make are one of the most important parts of determining when the roast is complete. Coffee beans go thru basically two stages of sound while roasting. The first, most audible sound you will hear is referred to as the "first crack". This is where the beans have expanded to their limit due to the heat, and internal pressures from the steam and gasses. Once the bean reaches these pressures, the beans structure actually gives way, and you will hear an audible POP!!, similar to the sound that a kernel of popcorn makes during its popping process. At this point, the beans are still not ready. Leave the roast continue. Once the "first crack" is finished, the beans internal temperature continues to rise, all the while reducing its moisture content, and begins carmellizing its sugars. The next audible stage you will hear is referred to as the "second crack", where the fiberous structures of the bean actually begin to break downand seperate. This time the SNAP!! has a crisper sound, and is not quite as audible as the "first crack". Depending on the bean you are roasting, as well as your personal preference, the roasting process is at its final stage. Some prefer a bean roasted to just before the "second crack", some prefer a darker roast well into the "second crack" stage. All in all, this process takes anywhere from 7 minutes to 20 minutes, depending on many variables, but mostly on the roaster you are using.. Once the beans are cooled, they continue to lose CO2 gasses, which is an important period to go thru for the best flavor. Most roastmasters let their beans"air out" for at least 2 to 4 hours before storing them in an airtight container. This may also vary on the type of bean. And lastly, you can expect to have the BEST cup of Java you have EVER had in your life!! |
