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The Perfect Coffee Roast Curve – A Quick Guide

  • Writer: Spiros Nikolakopoulos
    Spiros Nikolakopoulos
  • Jun 29
  • 1 min read

Crafting the perfect roast is part science, part art—but a solid roast curve is your foundation.


Here’s a streamlined look at how to get it right:


Key Roast Phases:


  1. Drying Phase (0–4 min)Beans lose moisture; temperature rises steadily. Don’t rush—slow, even heat is key.

  2. Maillard Reaction (4–8 min)The browning stage, where complex flavors begin. Control your heat to avoid sharp or dull notes.

  3. First Crack (~8–10.5 min)Beans audibly pop—this is when development begins. Watch the heat carefully to avoid roast defects.

  4. Development Phase (~1.5–2.5 min)Crucial for sweetness and balance. Aim for 15–20% of total roast time here.

  5. Drop (End of Roast)Typically ends around 200–205°C (392–401°F) for light-medium roasts.


Rate of Rise (RoR):


  • Starts high, then gradually declines.

  • Avoid sharp drops or spikes—smoothness = consistency.

  • A stable RoR after first crack ensures even development.

 
 
 

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