It is said that coffee roasting is an art, and this art is a process perfected over time. Slow and stable roasting aims to bring out all the flavor components within the coffee beans in the best possible way. However, understanding how this process works and knowing the ideal duration is key to achieving the perfect cup of coffee. Here’s a closer look at the details of slow roasting.
Slow Roasting Duration: How Long Should It Last?
The duration of slow roasting can vary depending on many factors; however, as a general guide, a roasting process can take approximately 12 to 20 minutes. This duration depends on the capacity of the roasting machine, the type of beans used, and the roast level aimed for by the roaster.
Roasting Stages:
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Drying Stage:
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Duration: 4-5 minutes
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Temperature: 100°C – 160°C
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During this stage, the beans lose their moisture content, and color change begins. The temperature is slowly increased, allowing the moisture within the beans to gradually evaporate and the beans to warm up slowly.
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Maillard Reaction:
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Duration: 4-8 minutes
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Temperature: 160°C – 190°C
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At this stage, the sugars in the beans begin to caramelize, and the color of the beans turns from yellow to brown. This reaction largely determines the flavor profile of the coffee. Conducting it at a slow pace ensures that the flavors develop in a balanced and complex manner.
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First Crack:
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Duration: 1-3 minutes
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Temperature: 195°C – 205°C
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The first crack occurs due to the increasing pressure inside the bean. Depending on the desired roast level, this stage can be continued or stopped. A slow and stable rise in temperature ensures that the beans crack evenly and roast without burning.
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Development Stage:
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Duration: 2-5 minutes
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Temperature: 205°C – 220°C
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After the first crack, this stage continues depending on the roast level targeted by the roaster. Slow roasting allows for more controlled flavor development during the development stage. This is the most critical stage, deciding the final profile of the coffee.
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How to Perform Slow and Stable Roasting
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Setting the Roasting Profile:
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When performing slow roasting, you should set your roasting profile with low starting temperatures. Gradually and steadily increasing the heat ensures that the beans roast evenly all around.
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Start at 120°C and then aim to gradually increase the temperature to 200°C. This allows the Maillard reaction to occur slowly, enabling the best development of aromas.
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Controlling Airflow:
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Properly adjusting the airflow in the roasting machine allows you to control the heat and smoke. During slow roasting, it is generally preferred to keep the airflow low, as this helps the chemical reactions within the beans to occur more slowly.
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Monitoring and Adjusting During Roasting:
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Monitoring the roasting process and making necessary adjustments are key to successful slow roasting. Carefully observe the color, aroma, and the first crack of the beans. If the roasting time is extended too much, the flavors may become overly caramelized, so it is important to carefully monitor the temperature and duration at each stage.
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At this stage, it may be useful to use a roasting profile software to track the data throughout the entire process. This helps you achieve consistent quality in each roasting session.
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Cooling:
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Once the roasting process is complete, the beans should be cooled quickly. This prevents the roasting process from continuing and ensures that the beans maintain optimal freshness. The cooling process typically takes 3-5 minutes.
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Slow and stable coffee roasting is a process that requires patience and meticulous attention. Careful control of heat and duration at each stage maximizes the flavor profile of the coffee. Coffee obtained through slow roasting offers a deeper and richer aroma spectrum, providing a balanced and satisfying experience with every cup.
If you are new to coffee roasting, this process may seem complex to you. However, as you learn the intricacies of slow roasting through trial and error, you will discover just how fascinating the art of coffee roasting can be. Remember, each bean is different, and finding the most suitable roasting profile for it requires patience and care.
The key to achieving the perfect cup lies in slow and stable roasting. By adopting this method, you can maximize the potential of your coffee and feel the difference in every sip.
