Development of unique aromas and flavors in different coffees is closely related to the time-temperature profile used during roasting. In general low-temperature-long-time roast profiles result in sour, grassy, woody, and underdeveloped flavors, whereas high-temperature-short-time profiles create wonderful aromas and pleasing tastes. The complex changes taking place in green coffee beans during roasting depend more on the time-temperature path taken than the starting and end points of the roast.
During roasting the color, smell, and structure of the green coffee beans undergo significant development. Caramelization results in a gradual darkening of the beans, and a buildup of steam and gases cause the cell walls to crack giving rise to the so called 1st and 2nd cracks which occur typically at 180 deg. C and 200 deg. C. For a good balance of taste and aroma 1st crack should be reached after 6.5 to 8 minutes followed by a further 1-2 minutes until 2nd crack. Curtailing the roast at 2nd crack followed by immediate quenching to stop the roasting process yields excellent results. Green beans with high levels of acidity, which can add brightness and fruity flavors to the coffee, should be curtailed a little earlier (lower temperature) to preserve these fragile fragrances.
The Sonofresco Roaster is uniquely designed to follow any prescribed time-temperature profile. The ADR software allows the user to intuitively design custom profiles on a laptop, download and store these on the roaster, and watch how the roaster closely follows the new profile. Designing the shape of the profile and selecting end-of-roast temperatures will guide the roast development through these complex stages and produce optimum results for any particular coffee.
Enjoy the craft of roasting specialty coffee to perfection on a compact, user friendly, and cost effective roaster. For further information or to peruse our coffee roasting machines please visit www.Sonofresco.com or contact us at (866) 271-7666.
