CASE STUDY SERIES

HOW DOES ROASTING

A VISUAL GUIDE The following are a few terms that require Caramelization: Process that Strecker Degradation: This is a
a little more explanation. converts complex sugars into complex reaction where amino
TO THE more simple sugars. This is a acids react with carbonyl grouped
ROASTING PROCESS Maillard Reaction (May-yard): The reaction non-enzymatic reaction, molecules. The reaction is
is a browning caused by sugars and amino meaning that it takes place only dependent on other compounds
acids reacting with each other. This in the presence of heat (called created during the Maillard reaction.
creates many of the desirable flavors in pyrolysis: pyro = heat, lysis = to Aldehydes (e.g. vanilla) and ketones
the coffee. Heat speeds up the reaction. separate). These reactions are both formed during this reaction.
The “sear” on meat or vegetables is the produce caramel-like and It also contributes to the brown
easiest example of the Maillard. slightly bitter flavors. color of the coffee.

STAGE 01 STAGE 02 STAGE 03

DRYING YELLOW - FIRST CRACK

00:00 - 03:00 03:00 - 08:00 08:00 - 08:30

WHAT’S GOING ON IN THERE? WHAT’S GOING ON IN THERE? WHAT’S GOING ON IN THERE?

Green coffee contains between 10-12% water. After 3-4 minutes, the coffee has sufficiently At first crack, pressurized gases that have built
Consider the amount of energy it takes to boil a dried to allow other enzymatic and non-enzymatic up inside the coffee bean force their way out,
pot of water. Now imagine having to “boil” changes to begin. This is observable as the bean cracking the surface and making an audible
100lbs of coffee. Considerable energy and heat changes from green to yellow to brown. These “pop.” At this point, the coffee has a curious
is needed to simply drive away moisture during visual cues tell us that sugars are breaking down, thermodynamic (it gives off heat for a short
the “drying” phase. amino acids are realigning, and the chemistry of period, then absorbs a lot of heat, then gives it off
the bean is changing. You can smell the coffee again). What that means is that a lot is going on
changing. At this point, it tends to have a grassy during a short period of time. We’ve found that
and bready aroma. the decisions made here (and in development)
can dramatically change the cup profile.

STAGE 04 STAGE 05A STAGE 05B

DEVELOPMENT END OF ROAST DARK ROAST

08:30 - 10:00 10:00 10:00 - 12:00

WHAT’S GOING ON IN THERE? WHAT’S GOING ON IN THERE? WHAT’S GOING ON IN THERE?

Maillard, Strecker, and Caramelization reactions First crack and development have ended. The To get a dark roast, we must take a different
continue. In addition, pyrolysis creates even coffee is dropped out of the drum into the course of action at first crack. We need to add
more aromatic compounds. This is the MOST cooling tray and brought down to room more heat and/or allow the coffee to develop
IMPORTANT STAGE OF ROASTING. Too much temperature quickly. If not cooled fast, it’ll further. This creates more sugar caramelization.
heat and the sugar will over-caramelize, hiding continue to roast. Once cooled, you could drink The beans inevitably start to turn into carbon.
acidity. Too long of a development and you’ll right away. However, we like to let our coffee off Ever burn a marshmallow? It doesn’t take much
change the citric and malic acids (which are gas (let a bit of carbon dioxide created during energy to go from perfectly caramel to burnt to
tasty) into less flavorful acids. Too short or too the roasting process go away) for 24 hours a crisp. However, if done correctly, coffee will be
little heat and you’ll have undrinkable coffee before brewing. sufficiently sweet and have a unique acid profile.
(here’s looking at you, Portland…).

*These times and temperatures are measured at 700masl. Altitude will also play a key difference in the roasting process. If roasting on a rigid airship, we recommend the helium-filled style, not hydrogen. Fly safe.

WE CARE ABOUT WHERE OUR COFFEE COMES FROM. Buying off the "coffee store" shelf is unsatisfying. While we might be able to find
really quality coffees that way, we feel it’s better to know where our coffee comes from. We hop on a plane, meet the farmer, see their
farm, see their mill, understand their mission, and work directly to pick, process, and sort the best coffees. We currently source about
70% of our coffee via this model, but our goal is to source it all this way. This is what we believe. It’s Farm to Cup in motion. Sip Slowly!
 61 90 5 This public service is brought to you by the Stone Creek Coffee Office of Thermodynamics.

HOW DOES ROASTING AFFECT FLAVOR?

ANATOMY Coffee undergoes chemical and physical changes that allow it to become drinkable in the roaster. At Stone
OF A
Creek Coffee, we use a Diedrich CR-60, which is a drum roaster that is heated via atmospheric and infrared heat.
COFFEE ROASTER

1 The most important part of the roasting: 6 In the Diedrich, energy from the flame is 2 BEANS TELEPORTED FROM ORIGIN COUNTRY
The operator. transferred to the ceramic tiles in the
roaster. The tiles evenly heat the drum.
2 Green coffee is loaded into the roaster. It’s pretty much like a big pizza stone
for roasting coffee.
3 Coffee sits in the hopper until the roaster
has achieved an ideal charge temp. 7 Once coffee exits the roaster, it falls
into the cooling tray. Coffee must be
4 The coffee is charged into the drum. This cooled quickly, as it will continue to
large steel drum turns and moves the roast if left alone.
coffee inside. Energy is transferred from
the heat source (below) to the beans. 8 The finished coffee passes through a 3 HOPPER
sorter to remove any debris and is then
5 The flame controls how much sent to be packaged.
fuel/heat/energy goes into the drum. More
heat and coffee will roast the coffee faster.

1 ROAST PROFILE 4 DRUM

6 CERAMIC PLATE

7 COOLING TRAY
8 PACKAGED AND
SENT TO CAFE 5 FLAME

WHAT A roast profile is a map of the roasting curve and all elements charted during the roasting process. Consider it a navigation
IS A map. On the left side of the curve, coffee is charged into the roaster. Once the coffee and drum reach thermal equilibrium,
ROAST PROFILE?
heat first makes its way into the moisture in the bean. About halfway through the profile, the color of the coffee changes,
signaling enzymatic and non-enzymatic reactions. About 4/5 of the way through the profile, coffee reaches first crack, where
the bean fractures and “pops,” releasing pressurized gases and aromatics. From this point, coffee is developed to make it
more soluble, or to develop more sugar browning or dry distillation flavors.

TIME 00:00 02:00 04:00 06:00 08:00 10:00

450
420° F
410°F
C HAR G I NG
G R E E N CO FFE E 20 % D E V E LO P M E N T
380 °F

F I RST C RA C K
300 °F

St a rt of m a l l i a rd a n d
ROAST ER T E MP E RAT U R E

e n zy m at i c c h a n g e s -

Gre e n to Y e l low

SIPPABLE COFFEE

165 °C (329 °F)

D RYI NG PHAS E

200

To find out more about our roasting, visit www.stonecreekcoffee.com.