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Where does this delicious nectar of the Gods come from? Do you know where your coffee comes from?

The Roast Process

The coffee roasting process is a crucial step in the production of coffee, and it plays a significant role in determining the flavor and aroma of the final product. Here is a simplified overview of the coffee roasting process:

  1. Green coffee beans are loaded into a roasting drum.
  2. The drum is heated, and the beans are roasted at temperatures between 420 and 450 degrees Fahrenheit.
  3. During the roasting process, the beans will undergo several chemical reactions, which will cause them to change in color and size.
  4. As the beans approach 360-380 degrees, they will begin to make a popping sound, known as the “1st crack” and sounds like popcorn popping, which signals that the beans are now drinkable.
  5. After the first crack, I will lower the heat/increase airflow, essentially slowing down the roasting process to extract more of the awesome coffee flavors, and monitor the beans until they start reaching the “2nd crack”, which is a more subtle popping sound.
  6. Once the beans are roasted to the desired level, they are cooled rapidly to stop the roasting process.
  7. After cooling, the beans are typically stored for a period (usually 24-48 hours) to allow the flavor and aroma to develop further, as well as releasing some gases.
  8. Finally, the beans are ready to be ground and brewed into a delicious cup of coffee.

The coffee roasting process is a complex art, and there are many factors that can influence the final product’s flavor, including roast level, roast time, and bean quality. A skilled roaster (not me, yet) can create unique flavor profiles by adjusting these factors to create a coffee that is truly one-of-a-kind.

The Grind Process

The Brew Process