Roasting Theory

Roasting Brazils: Brazil coffees tend to be layered with cocoa, tobacco, leather, nutty and rustic sweetness, and have a particular fattiness in the mouthfeel.
Roasting for Rustic Sweetness: Roasting coffees that aren't about brightness and acidity, but more about rustic sweetness and mouthfeel.
Roasting Kenyas: Kenyan coffees are masterpieces. Their flavors are big, brightness sparkling, and their mouthfeels are weighted and juicy.
Roasting Washed Coffees from Ethiopia: Roasting a washed Ethiopia is as much of a finesse game as there is in coffee roasting
Roasting Dry Processed Coffees: Roasting Dry Processed coffees has a lot to do with managing the First Crack.
Roasting Guatemala and other Washed Central American Coffees: Washed coffees from Central American producing countries give you the experience of how a coffee can or should roast.
Roasting Fundamentals: Decafs: How to approach roasting decaffeinated coffees
Stretchin' Out the Roast pt. 3: Part 3 in a series. looking at the impact on the cup of stretching out the drying stage of the roast
The Perfect Roast?: There's no perfect roast for any particular coffee. The development of the roast and roast level go hand in hand.
Stretchin' Out the Roast pt. 2: How adjusting the length of 1st crack will affect sweetness, body, and acidity in the roast.
Stretchin' Out the Roast: Part 1: The taste of four roast experiments gives us feedback on what is the ideal roast on a specific coffee.
Use All Five Senses To Determine Degree of Roast: This is the most important aspect of home roasting to master. The roasted coffee you buy from the store or your local coffee shop has been...
Roast Profiling: When we talk about roast profiles , we can be talking about a few different things. Firstly, we can be talking about the flavor profile of a coffee...
Using Sight to Determine Degree of Roast:
Visual Guide to The Roast Process: Color is just one of the ways to determine degree of roast. By itself, it is of limited use.
Coffee Roasting Basics - Color Changes (Video): Through close up images of coffee beans, Tom narrates the color changes in the roast process.
Blending Basics (with Espresso Blend section): Blending is done for several reasons. Presumably, the goal is to make a coffee that is higher in cup quality...
General Roast Observations: Roasting is fun and easy as you want to make it, or as exacting and technical as you care to be.
Home Roaster Comparison Chart: There are many ways to roast coffee, from home appliances made specifically for this purpose, to simple pan roasting.
How to Choose a Home Roaster FAQ: Over the years I have responded to countless emails from folks who want to start home roasting and are not sure how.
Roasted Coffee Storage: Freshly roasted coffee should be treated like fresh bakery goods or produce.
Cooling the Roast: A lot of the control you need to produce consistent roasts depends upon your cooling method.
What in the Buna is a Holiday Blend!?: The notorious Holiday Blend concept...
Cocoa Roasting: Some similarities and differences in cocoa and coffee roasting and production.
Using Smell to Determine Degree of Roast:
Using Sound to Determine Degree of Roast:
Using Taste to Determine Degree of Roast:
Using Touch to Determine Degree of Roast:
Explaining Differences in Roasted Coffee Color: Another Attempt: Here is a comparison between roasted coffee surface color, surface texture and ground coffee samples.
Home Roasting; Why Bother? by Ed Needham: You don't know what you're missing when you dismiss home roasting out of hand. I will contend it saves me TIME and MONEY as side benefits...
Costa Rica RIP Red Honey Roast Images: This year's batch of R.I.P. coffee is in. Overall, we think the cup quality is improved over last year:
Panama Esmeralda Gesha Roast Color Pictures Page: These are images of my preferred roast for each lot. Please note that these are taken under strong light with a macro lens.
Degree of Roast Page (older version of roasted color guide): I have tried and failed many times to get images that adequately represent the roast process. It's not easy!
Roasting Article by Carl Staub from SCAA Roast Kit Literature: Sourced from the SCAA Roast Color Classification System developed by Agtron - SCAA in 1995
First Ever Homeroaster's Dream Camp!: A recap of our first Homeroasters' Dream Camp held June 2009.
Taste Terminology and Roast Names: I hate to promote Epicureanism, but sometimes you need to communicate something to others.
Ethiopia Yirgacheffe Cupping: Cupping Different Bean Sizes Separately: Today I am motivated by the most un-scientific curiousity to screen a roasted Ethiopia Yirgacheffe and cup the different bean sizes
Roast Temperature Curve Page (unfinished): I am working on a project to produce super-imposed roast curve charts using a datalogging thermometer.