Color change of coffee beans during roasting

Roasting turns light green (or light yellow) raw coffee beans into the familiar tea-brown coffee beans, which slowly change from green to yellow, then to brown, and finally to brown.

Start baking, pay attention to the baking time and changes in beans:

4Mel 5 minutes: at this time, the surface color of coffee beans gradually darkens, emitting the aroma of coffee.

6Mel 8 minutes: as the baking goes on, the coffee bean skin begins to explode, the color continues to deepen, and a strong fragrance can be smelled.

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

12Mel 15 minutes: the second burst is faster, and the coffee beans show an oily sheen and become fragile. At this stage, its ingredients begin to carbonize, resulting in charred properties.

Very light baked LIGHT: light brown; 195-205 degrees before and after the first explosion.

Light baked CINNAMON: yellowish brown; the first explosion ends, about 205 degrees.

Medium baked / micro baked MEDIUM: Brown; ca. 205 to 215 degrees.

Medium / deep baking / city baking, CITY: reddish brown; approx. 215 to 225 degrees.

City-wide baking, FULLCITY: dark brown * dotted oil; about 225,230 degrees before the second explosion.

French baking French: dark brown * oily surface; about 230C to 235C.

Italian baking, Italian:ESPRESSO baking; close to the black surface greasy about 240C.