The Perfect Coffee Roast Curve – A Quick Guide
- 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:
Drying Phase (0–4 min)Beans lose moisture; temperature rises steadily. Don’t rush—slow, even heat is key.
Maillard Reaction (4–8 min)The browning stage, where complex flavors begin. Control your heat to avoid sharp or dull notes.
First Crack (~8–10.5 min)Beans audibly pop—this is when development begins. Watch the heat carefully to avoid roast defects.
Development Phase (~1.5–2.5 min)Crucial for sweetness and balance. Aim for 15–20% of total roast time here.
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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