| Coffee Bean Roasting Chart - Actual Color May Be Determined by Monitor Setting | |||||
|
Stage |
Bean Properties |
Mass Loss |
Agtron Number |
Temperature (F) |
Bean Appearance |
| Unroasted | Raw bean is 12% water by mass. |
0.0%
|
99-81
|
Room Temp.
|
Green and smooth.
|
| Cinnamon | Volatile vapors cause bean to expand. |
13.0%
|
80-75
|
200-275
|
Light brown. Grainy grassy smell. Light body,
minimal aroma, tea-like flavor. No oil on
surface of bean.
|
| American | Bean is still expanding. This is the stage where "first crack" begins. Acidity content higher than sugar. |
14.0%
|
74-65
|
335-375
|
Darker brown. Larger in size.Bright acidity,
green coffee distinctions clear. Surface of bean
remains dry.
|
| City |
Bean almost at maximum expansion. "First
crack" stage is finished.
|
15.0%
|
64-60
|
390-425
|
Beans show physical cracks from release of
gasses.
|
| Full City | Bean at max expansion. Balance of acids and sugars. "Second crack" stage has just started. |
16.5%
|
60-50
|
435-445
|
Bean chips begin to fly
off. Smooth and brown. Oil is barely visible.
Balanced acidity, fuller body. Generally dry
bean surface.
|
| Vienna | More gasses are lost. "Second crack" is finished. |
17.0%
|
49-45
|
445-455
|
Dark brown. Beans have oil
on them. Hints of bittersweetness emerge. Muted
acidity, heavier body.
|
| Espresso | Aromas decrease. Sugars caramelize. |
18.0%
|
44-35
|
455-465
|
Black and spots of oil,
shiny surface. Bittersweet roast notes dominate
Acidity and muted. |
| French | Acids radically decrease. Sugars caramelize. |
19.0%
|
34-25
|
465-475
|
Dark black. Very oily.
Burnt smell. covered brightly with oil.
Bitter/bittersweet tones dominate. Body thins,
green coffee distinctions are fully muted.
|
| Italian | Bean loses characteristic coffee flavor. |
20.0%
|
24-15
|
475-505
|
Black, oil is dried off.
Shiny surface. Burned bitter tones dominate.
|
| Charcoal | Flavor long gone |
100% |
who knows |
505 & Up |
If you're roasting in the area, you must be a fire fighter. |