After sample roasting and tasting, it's time to roast a bigger batch. All the QC checks are carried out once again to ensure the beans are the quality we are expecting.
The roaster is fired up to the designated temperature and the green beans are dropped into the drum. The temperature in the drum will then plummet, but after around 90 seconds we will start to see the temperature rise.
Every different origin of green bean will roast differently, so each roast profile we create has been carefully mastered.
During the roast, the coffee goes through several stages of development.
First is the yellow stage, when the beans start to colour and give off a hay-type aroma. Cinnamon follows, when the coffee changes to a golden colour and presents a popcorn smell – it is at this stage the beans start to look like the finished product.
The beans will then go into first crack, when they have taken in as much endothermic heat as they can and the gasses are released making a ‘popping’ sound.
If we are roasting for filter coffee or espresso each finished blend has its own profile which will differ from the other.