Coffee Roasting

Coffee roasting is the process by which raw greens are molded into the finest specialty coffee that we know and love. It is a delicate process and one that ultimately impacts the quality of the taste of the coffee in your cup.

As the Specialty Coffee Association of America (SCAA) states, "Roast too quickly at too high a temperature, and you'll scorch the exterior of the bean. Roast too slowly at too low a temperature, and you'll sap the bean of its flavor." Sounds simple but the value of expertise, and an eye and ear for detail cannot be understated. You must have just the right conditions when roasting to produce a premium cup of specialty coffee. And so with that in mind, we have provided you an outline of the process for your knowledge.

Steps to Roasting a Premium Cup of Specialty Coffee

1. Drying Cycle

   - This is the first phase of the roasting process, when the temperature of the beans rise and they begin to change color from a green color to a pale yellow.

2. First Crack

   - At this stage the bean begins to crack indicating the roasting is about to begin.

3. Roast Initiation

   - The bean begins to take on a brown color and starts to realize the various characteristics we coffee drinkers have come to love.

4. Pause

   - Here the art of roasting comes into play as the roaster determines the proper amount of time to pause before moving on to the second crack.

5. Second Crack

   - The stage in which the beans begin to carbonize, producing the burnt characteristics of some roasts.

6. Stopping the Roast

   - This crucial step involves the introduction of cool air to stop the roast rapidly, so that the roast results in the desired characteristics.

If you have a question about roasting specialty coffee, please contact our SCAA certified cupper, Mary Tellie, at the Electric City Roasting blog.