Dear Wendyl, oy wife noticed your advice in a recent column about roasting green coffee beans and it prompted me to write. I’ve been roasting green coffee for three years. I’d like to suggest that to “roast until they’re really black and shiny, which shows they’re releasing their oils” is not doing the beans justice, as it can mean losing out on the more volatile flavours.
“First crack” is preceded by lots of smoke (as you noted) at around 200°C, and is the “lightest” roast. You can stop and cool the beans rapidly from any point here on. As roasting progresses, the crackling subsides until “second crack” at around 230°C – even more smoke! If you go any further, almost all the best flavour components are lost and you get the oils coming out, so that the beans almost burn (and boy, can they burn).
After cooling, it’s imperative to store them in an airtight container to allow the Co² to be released and the flavours to develop. Eddie Henrard, Director/Roaster, oachiatto Espresso -Coffee
Without Compromise Thanks Eddie, I’ve had lots of feedback about the coffee – it seems to have become quite a trend so thanks for that information. During our trials we’ve actually reached that “second crack” you refer to and, believe me, it was the worst cup of coffee ever, so it’s good to know when to stop. Well, when my husband should stop, as it was he who burned them!
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