THE ROASTING PROCESS

• Describe the order and coffee roasting process with the physical progression of the changes to the coffee that occur in roasting. Identify that such changes determine the roast level.

• Water evaporation

• Change in color

• First crack

• Change in size

• Second crack

• Record time, temperature and other relevant data on roast logs along with observations during and after a roast record:

• Temperature at time (roast profile)

• Colour of roasted coffee

• Weight loss

• Volume gain

• Cupping observations

• Produce a roast profile and description of the properties of a roasted coffee

• Identify the use of a roast profile as a tool to support quality control processes and to determine if a roast is acceptable

• Calculate development time and temperature midway point

• How to record and calculate specific events during the development of a complete roast cycle.

• Temperature midway point

• Development time

• Identify critical events during a roast cycle to enable calculation of development time Calculate and record different transformational phases of roast development

• The relationship between flame and roast speed and their measurement on the roast log

• The heat source heats up the air and the roast chamber which in turn heats up the beans so the speed of the temperature increment depends on the heat source settings during the roast. So the following causal succession applies

• Heat source

• Air/roast chamber

• Beans

• Discuss the basic effects of time and heat on roast development Predict what changes in heat application are needed to effect a change in the flavor of a roasted coffee