How To Roast Coffee The Right Way

hi there coffee lovers I'm gonna show you how we roast our Brazilian coffee beans here at cycle coffee roastery this is gonna be a super basic overview of how we do this but you can copy this model and experiment with it for yourself so we start off by heating up the roaster don't rely only on the sensors touch the surface of the outside of roaster or it might be too cold just because the sensors are saying that it's warm inside doesn't mean the whole machine is warmed up so your temperature might drop down a lot harder if the whole machine isn't warm up so the temperature at which we drop the green beans into the drum is called the charge temperature so our charge temperature is about a hundred and eighty degrees C and it will drop down to about 50 degrees which is called the turning point where the sensors start to move up and the temperature starts to increase as you roast the same coffee bean over and over you'll want to know how long it takes to get to that turning point this is really important because it shows how much those beans are absorbing the heat and so you can make adjustments to your roast based on the density and the water content of the beans an important thing to note here is you don't want to start on a too high temperature because then you get scorching or tipping switches where you burn the outside of the beans so from the turning point as the temperature continues to go up we call this the drying phase this is where the moisture of the beam is being dried out and they tend to go from a green to a pale yellow color during this face so we found that the drying phase doesn't really affect the taste of the bean in the end so we should get to the end of this process as quick as possible without scorching or tipping the beans so once the beans have gone to a pale yellow phase this is what we call the Browning face now the Browning face has a big effect on the flavor if you roast fast during this phase you'll get more of the natural flavors and acidity and brightness from the coffee beans if you roast slowly this will take longer to develop the sugars and will result in more caramelization resulting in sweet and chocolatey flavors as we get to the end of the brownie phase this is where we hear the first crack [Music] you'll hear a few start and it sounds a little bit like popcorn but what you're looking for is when they all start to go together which we call the chorus now all of our coffee at sidewalk is roasted past the first crack we don't send out coffee that isn't roasted to this point there's also a second crack but we never roasts to this point and we don't send out means that have been roasted this dark because then it's developing smoky and charcoal II flavors which are not as enjoyable as the sweet of chocolaty flavors that we like to roast to plus there's a moderate fire risk which we just don't think it's worth it I really hope you enjoyed this video and hearing about how we roast our coffee a sidewalk if you'd like to try our coffee means you can go to the link in the description below where you can also find green coffee beans that you can roast yourself for home we'd love it if you would subscribe to our Channel and if you have any friends who are interested in coffee and coffee production how it's made and how you can get an amazing coffee at home please tell them about our channel as well

Channel: Home Cafe by Charlie

Views: 90,649

Keywords: coffee, espresso, coffee shop, City Roast, Roasting Coffee, Coffee Roasting, Espresso Roast, drum roaster, commercial roaster, commercial coffee, coffee roaster, green coffee

Id: naQsBCFgWAI

Length: 3min 42sec (222 seconds)

Published: Thu Oct 03 2019