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Your Home Coffee Roasting Guide – Because You Should Enjoy the Full Flavour of Freshly Roasted Coffee

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Reference Guide to Coffee Roast Styles [Infographic]


So, you started roasting your own coffee, but you still have many questions in your head:

  • What is the best time to stop my roast (after the first crack, second crack or when the beans start to get oily)?
  • How to get less acidic coffee or sweeter, or full bodied?
  • What is the popular name for the roast I like?
  • How to describe the taste and flavor of my favorite roast?  etc.

These and other questions regarding the roasting styles may be answered with the following Infographic, based on Kenneth Davids’ book “Home Coffee Roasting”.

The Quick Reference Guide to Coffee Roast Styles InfographicWhat is missing in this Infopraphic is when the bean surface changes from dry to shiny. During the roast stages from Cinnamon to Medium-high/ Regular City the bean surface is dry. From the beginning of the Second Crack (between 225ºC and 230 C°), the beans start to release oil. The surface of the beans become shiny at French/Espresso Roast stage and it gets very shiny at the last stage.

Please note, that beyond this point the coffee is burned and has no body, tastes like charred rubber, the oils are driven off the surface of the bean and the roast is worthless.

Tasting terminology explained:

Acidity – very important and many times misunderstood. An acidic coffee is brisk and bright. Coffee lacking acidity tend to taste bland and lifeless. Coffees from Yemen, Kenya, Zimbabwe have a typical fruity acidity. The darker a coffee is roasted, the less acidity it has.

Body is a sensation of heaviness in the mouth. As coffee reaches a medium to dark brown roast, body increases, and as it goes to very dark roasts, body decreases again.

Aroma is less developed in very light roasts, gets to its pick in medium to medium-dark roasts, and decreases and simplifies in very dark roasts.

Complexity – represents a wide range of sensation. The pick is reached from medium to moderately dark roasts, used for espresso.

Depth – tricky and subjective term. Describes the resonance or sensual power behind the sensations that drive the taste of the coffee.

Varietal distinction – qualities that distinguish one single origin coffee from another.

Sweetness – in medium-dark through moderately dark roasts the development of sugars combined with the partial elimination of certain bitter flavor components, give the cup a rounded, soft taste and rich body without flatness. Naturally sweeter green coffees (like Brazilian, Guatemalan, Yemeni) make sweeter dark roasts.

Pungency – describe the distinctive, bitter twist that dark roasting contributes to taste. The lovers of dark roasts know and honor this sensation.

Let me know your comments! Do you find my Infographic helpful?

Until next time – Nadia



Coffee Roasting with Fresh Roast SR 300 [Video]

Hi Coffee Lovers,

This week I want to present you a video that demonstrates the process of roasting green (raw) coffee beans with Fresh Roast SR 300 home coffee roaster (the brother of Fresh Roast SR 500).

Our conditions were the following:

  • Power Voltage: 120V
  • Room Ambient Temperature: 23°C

Below is a step by step description of the roasting process:

  1. Using the measuring scoop given by the manufacturer, we added 4 scoops (120 g) of green Brazilian Cerrado coffee. Please, do not exceed the recommended volume, as the beans will not be fluid at the beginning and as a result you are not going to get an even roast.
  2. After switching ON the roaster gave 6 min for roasting and the timer started counting down.
  3. The First crack began at about 5 min and 30 sec. Once all the beans have reached first crack, a brief silence occur. At this stage the beans are good for consumption, but the roast is Light (Cinnamon/ New England/ American Roast).
  4. When the 6 min. time was over, we pressed quickly switched OFF and then ON again, which gave us another 6 min.
  5. The second crack occurred after another 2 min. The beginning of second crack delivers a Full City roast. We stopped the roast after another 12 sec.
  6. If you continue roasting beyond this stage you will get a darker roasts, such Vienna, French and Italian. The beans are getting darker and oily.
  7. When the beans have reached the desired stage, press the COOL button to override the roster’s heating (or allow your roaster to automatically cool when the time ends). It starts circulating fresh, cool air.
  8. Once the cooling cycle ends, the roaster will turn itself off. Remove the coffee beans away from the machine and allow them to cool for at least one hour before packing for storage.
  9. After each use, make sure to clean the chaff (with the help of a brush) from all roaster parts.

Here you go! Now you’ve got freshly roasted coffee at home for just 8 min and 12 sec.!

Fresh Roast SR 300

Full City roast with Fresh Roast SR300

Fresh Roast SR 300

Brazil Cerrado coffee beans roasted to Full City stage (medium roast) for 8 min. and 12 sec.

Coffee travelling – Africa (part 2)

Kenyan coffee beansLet’s continue travel south and meet the coffee, produced in one of Ethiopian’s neighboring  countries – Kenya.

Kenyan green coffee

Kenya grows relatively small quantity of coffee, but the quality of its specialty coffee beans is very high and they are used for blending with coffee beans from other countries.

Read more…

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