Changes

== Roast Profile ==

== Roast Profile ==

Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:

Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:

* Temperature beginning roast

* Temperature at beginning of roast

* Temperature ending roast

* Temperature at ending of roast

* Total Duration of roast

* Rate of Rise in temperature over total duration and specific periods of roast

* Rate of Rise in temperature over total duration and specific periods of roast

* ‘Development’ of roast at specific temperatures during specific sequences of the roast

* ‘Development’ of roast at specific temperatures during specific sequences of the roast

* Degree of ‘crack’ achieved in the bean (i.e. First, Second)

* Degree of ‘crack’ achieved in the bean (i.e. First, Second)

* Color achieved

* Color achieved

* Speed of cooling

* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.