Coffee Roasting 101

Coffee roasting is a centuries-old craft that requires years of dedication to perfect.

The best Coffee Roasters (Roastmasters) know that a split second can be the difference between superb coffee bean flavour and a wasted effort.

The roasting process causes the beans to pop or crack two or more times. This is where the chaff or "skin" of the coffee bean comes off. Roasting times are measured in part by the number of cracks.

The 1st crack is strong and vigorous in most beans, often sounding like a popcorn kernel popping.

The 2nd crack is much more faint. Within seconds of this 2nd crack, the Roastmaster will drop the beans into the cooling tray, as their roast is now complete. Coffee roasted to this stage is called a Full City Roast.

For Espresso roasts, a Roastmaster will fully complete the second crack. French and Italian roasts go even further.