24 Jun '13, 3pm

Meet the Roaster profile of @ConduitCoffee

Meet the Roaster profile of @ConduitCoffee

This is in essence the process, but it can be infinitely complex. The roasting machine - in this case a Diedrich - is able to track the temperature inside the coffee beans. As a guideline, roasters use 'roasting curves' - which is a graphed guideline of temperature vs time. The curve describes the temperature rise in the beans over time and typically marks the first and second crack points. The 'crack' is when the bean physically cracks, which happens at a certain temperature, usually in the range of 400-405 degrees Fahrenheit. Typically roasting is taken to at least first crack when the bean becomes edible, and then sometimes for a second time. Some roasters will take the bean past second crack - Starbucks for example always takes their beans past the second crack.

Full article: http://www.ineedcoffee.com/13/conduit-coffee/

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