Coffee roasting degree explain coffee roasting picture in detail

Published: Oct 05, 2026 Author: World Gafei Last Updated: Oct/05/2026 167 views

The color change of coffee during roasting (the color change of coffee beans during roasting) the color change of coffee during roasting (the change of color of coffee beans during roasting) the color change of coffee roasting turns light green (or light yellow) raw coffee beans into tea-brown coffee beans that we are familiar with. The color of coffee beans

The color change of coffee during roasting (the color change of raw coffee beans during roasting) the color change of coffee during roasting

Frying turns the green (or yellowish) raw coffee beans into the familiar tea-brown coffee beans.

The color of coffee beans changes from green to yellow, then to brown, and finally to brown.

When you start baking, pay attention to the baking time and the change of beans-[4mur5 minutes] when the surface color of coffee beans gradually darkens, giving off the aroma of coffee.

Start baking, pay attention to the baking time and the change of beans-[6mur8 minutes] as the baking goes on, the skins of coffee beans begin to explode, the color continues to be very dark, and a strong aroma can be smelled.

Then, after a short endothermic process, the color changes to black and brown.

Start baking, pay attention to the baking time and the changes in the beans-[12Mel 15 minutes] the second burst is faster, the coffee beans show an oily luster and become fragile, and at this stage, its ingredients begin to carbonize, producing charred properties.

Very shallow baking

Light brown

Before and after the first explosion, 195 to 205 degrees

Shallow baking

Yellowish brown

The first explosion is over, about 205 degrees.

Medium baking / micro baking

Brown

About 205 to 215 degrees

Medium and deep baking / city baking, CITY

Reddish brown

About 215 to 225 degrees

The color change of coffee during roasting (the color change of raw coffee beans during roasting) the color change of coffee during roasting

City-wide baking

Dark brown * dotted oil

About 225 degrees 230 degrees before the start of the second explosion

French baking

Dark brown * oily on the surface

About 230 to 235 degrees

Italian baking is deep baking.

Baking

Close to the black surface and greasy

Above 240 degrees

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