PERUBAHAN FISIS KOPI

SELAMA PENGGORENGAN

T. DWI WIBAWA BUDIANTA

PRODI TEKNOLOGI PANGAN
FAKULTAS TEKNOLOGI PERTANIAN
UNIKA WIDYA MANDALA SURABAYA
2008

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 Degree of Roast,
Temperature, Description
1. Green Coffee:
• Most images here are of Guatemalan Antigua
Bella Carmona, a wet-processed Central
American coffee screened to 17 to 18/64ths. It is
a high quality SHB (Strictly Hard Bean) high
grown coffee, and you will notice a considerable
amount of chaff clinging to the coffee which only
indicates that this coffee was not polished (an
unnecessary, silly practice anyway).
• This coffee should give you a good, general idea
of roast appearance but every coffee type is
different! Dry-processed coffees are not sorted in
the wet-mill process, it is done entirely by hand,
visually. So the coffee roasts more uneven from
seed to seed. Even color is NOT and indicator of
roast quality, or coffee quality!

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2. Yellow Stage:

200-250 degrees f. internal bean

temperature

At the yellow stage the coffee has a wet-

hay or humid grassy smell as moisture
begins to be liberated from the coffee and
often you will see steam (not smoke) rising
from the roaster. Some coffees become
quite orange at this time, while others are
tan. Sumatras have a unique aroma early
in the roast, and earthy-grassy smell.

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3. Light Brown Stage:

250-300 degrees f. internal bean

temperature

At this time the coffee has a toasted

grain or baked bread smell. Up until
first crack the coffee is undergoing an
endothermic reaction, taking on heat,
but as it undergoes first crack (next
image) the reaction becomes
exothermic, releasing heat/energy.
 

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4. First Crack Begins: (A)

355 degrees f. internal bean temperature,

395-405 f by thermo-probe

As first crack begins the coffee still

appears mottled and uneven in color, as
the coffee first starts its expansion in size
that is marked by the cracking of the
seed. Moisture is being liberated from the
interior of the coffee and as it expands
the crease in the seed usually opens
enough to allow much of the remaining
chaff to be released.

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4. First Crack Begins: ….(b)

Since first crack is an exothermic

reaction, the beans are giving off heat in
first crack, but the quickly become
endothermic, meaning that a roaster that
is not adding enough heat to the process
will stall the roast at this point ...not a
good thing. Once caramelization begins
(340-400 degrees) a roast that looses
heat will taste "baked", perhaps due to
the disruption on long-chain
polymerization. The melting point of
sucrose is 370 f and corresponds to this
window of temperatures when
caramelization begins.
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 5. City Roast, City+ Roast*: …(a)

400 - 415 degrees f. internal bean

temperature, 425-435 f by thermo-probe
The coffee has completed the First Crack,
and has been allowed to brown up a little,
but Second Crack has not sounded yet.
Not the slightly rough texture the coffee
surface, and how it is crazed with darker
lines. At this point the coffee has
expanded due to the outgassing of First
Crack, marking the point where water and
carbon dioxide go their separate ways.

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 5. City Roast, City+ Roast*: …….(b)

In terms of cup qualities, at this stage and

the light Full City below you will have the
best chance to sense the Origin
Character of the coffee, although this style
of roast might not appeal to your palate. In
fact, at this degree of caramelization you
have (perhaps) caramelized 50% of the
sugars. Non-caramelized sugars cup
sweeter than the bittersweet-bitter
caramelized ones, so here you have a
compliment of the presence of both,
lending dimension to the cup character.
The roast temperature window of 400-425
represents the "peak of flavor" roast
temperatures.

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6. Full City Roast, Full City+ Roast* (a)
415-425 degrees f. internal bean
temperature, 438-448 f by thermo-probe

This image represents a lighter Full City

roast, where the coffee has just barely
showed signs of 2nd crack -a snap or two-, or
that 2nd crack is imminent, and the roast is
stopped. The actual temperature that second
crack normally occurs is higher: 446 degrees
f internal bean temperature. But in fact
second crack is a little less predictable than
first crack, in my experience. Why? It could
be explained as this: first crack is the physical
expansion of the coffee seed as water and
carbon dioxide split and CO-2 outgassing
occurs.

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6. Full City Roast, Full City+ Roast* … (b)

Second Crack is the physical fracturing

of the cellular matrix of the coffee. This
matrix is wood, also called cellulose,
and consists of organized cellulose that
reacts readily to heat, and not-so-
organized cellulose that does not.
Since every coffee is physically
different in size and density due to the
cultivar, origin, altitude, etc. it might
make sense that the particular cell
matrix is different too, and not as
universally consistent in reactiveness
as H-2O and CO-2.
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Full City Roast, Full City+ Roast* (c)

*City, Full City note: I have been dividing up

the roasts around City and Full City into
finer distinctions using the + sign. So City
(or sometimes I write "true City roast"
means the coffee has fully cleared 1st
crack, and the roast is stopped (about 425-
430 f). City+ means the coffee has cleared
first crack, and time is allowed for an even
bean surface appearance to develop, about
435f usually. Full City, or "true Full City" is
where the coffee is roasted to the verge of
2nd crack without entering it, which is about
440-445f.
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Full City Roast, Full City+ Roast* (d)

Full City+ is where the coffee is roasted to

the verge of 2nd crack and enters it slightly,
but the coffee is dumped/roast is ended at
that point, so the batch has no momentum
to truly enter 2nd crack, roughtly 445-448f.
Beyond that and we are talking Vienna
roast in my book. The temperatures in this
paragraph are not internal bean
temperatures, but probed bean
temperatures from my Probat roaster.

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Full City Roast+, on the dark side ... see
note on the + sign above.
430-445 degrees f. internal bean
temperature, 450 f by thermo-probe

This image represents the darker side of a

Full City roast, where the coffee has barely
entered 2nd crack, and 10 seconds of
snaps are heard, and the roast is then
stopped.

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Spanish Roast

520-530 degrees f. internal bean

temperature, fire coming soon!
At this point the coffees flavor-
contributing compounds are
severely degraded, the cellular
matrix of the coffee is completely
ruptured, the soluble solids
content of the coffee is
diminished (so the cup will not
have body and taste "thin"), and
fire will soon ensue... the mythic
and dreaded "third crack".

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 Vienna Roast:

450-465 degrees f. internal bean temperature,

455-465 f by thermo-probe
An aggressive Full City roast and beyond into
the Vienna stage (also called Continental) is
 
  where you begin to find Origin Character
begin to be eclipsed by Roast Character. If
you buy coffee for its distinct origin qualities, it
makes sense that heavy roasting is at odds
with revealing the full effect of the differences
we can sense in coffee due to distinct origins.
Espresso is not a roast. But Northern Italian
style espresso is usually roasted to 440 -460
internal bean temperature. Southern Italian
(Scura) is generally a French Roast.

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• Full French Roast -Italian Roast 475-510
degrees f. internal bean temperature, 470-490 f
by thermo-probe, or more (!)
• Sugars are heavily caramelized and begins to be
degraded; the woody bean structure is
carbonizing, the seed continues to expand and
loose mass, the body of the resulting cup will be
thinner/lighter as the aromatic compounds, oils,
and soluble solids are being burned out of the
coffee and rising up to fill your house with
smoke.

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