Coffee Roasting Basics - Color Changes 

Great video! Thank you for beginning a series on the Aillio Bullet. I particularly like that you are presenting 1 lb roasts. Please keep them coming!

I'm not quite sure why someone would dislike this video.

This is a perfect little source of information for beginners, thank you for providing it. Husband and I have been stove top roasting with a small Indian wok, a karhai, and an all-steel lid with drilled holes. Stove is gas. Wok has steel handles which allows for an oak dowel or wood strip to run thru the wok handles and lid handle. The wood serves to keep the lid in place so the wok can be shaken up and down vigorously and serves to keep the hands comfortably away from the heat. Wok is about 7.5" size and can handle a 1/2 cup of green beans at a time. Cost of wok was under $10. This set up isn't for someone wanting to roast a pound at a time but still the beans come out perfectly even and we haven't had a single bad roast.

I thank you especially for taking the time to partially roast each phase. Thanks again for posting. CNN just announced a rise in coffee prices...time to start growing...

fantastic! i love coffee and learned a good amount from this video. thanks!

Excellent information thanks Dear

Interesting! Thanks for allowing us to see the stages. I would of liked to also see what an "over-roasted" or burnt bean would look like. I just tried roasting some Brazilian green beans and my first batch was successful. I got a nice dark roast and it tasted awesomely great! I cooked mine on an iron skillet outdoors, and my first batch was just a quarter of a pound. Then I got over zealous. I decided to try and roast three quarters of a pound using the same roasting method as before. To my dismay the batch was unevenly roasted and I ended up with a light to medium roast. It was under roasted and the taste of it is almost nut-like in flavor. Even the drip coffee maker dispensed a very light brew. There's so much to learn!

Your video was very clear and to the point. Thank you.

very helpful, awesome clear closeups much appreciated for us doing our home roasting. thanks!

Arabic coffee after 1st crack and it taste way better than the black coffee

@yt6 no - we mean air popcorn poppers like the west bend poppery, or home roasters like the freshroast or the hearthware i-roast

Very informative, beautiful video. Thank you kindly.

Very informative, thanks!

Wah, simple explain.. thanks

Your video is helpful. Thanks a lot for this knowledge!

nicely explained. thank you.

I appreciate it! Great info!

Wow. Thank You for the vid.

Thank you for such an educational clip for coffee roasting!

@tdjtx Manually I just toss them back and forth for a minute in a metal pan. Later I will add blowing air.

So funny , 10 years ago little did people realize the new wave of light roast

Awesome

nice vid and info

brilliant!

Thank you !!! :)

Did you say at the end if it sits for a few months that’s what old or bold coffee look like?

I'm sorry, but why on earth is it city roast, city + roast, city +2 roast, and full city roast? Seems a little repetitive.

When I hear terms like 1st crack and such, my mind wanders back to my grandmother making peanut brittle and candies because she used terms like soft ball and hard crack to describe the phases of sugar as it cooks.

Thanks very good video and nicely informative. Have you ever tried Doi Chaang cofee from the mountainous jungles of NW Thailand? I live in Thailand and it is awesome, smooth, lovely coffee

The beans in this demonstration are Arabica beans, yes? Are the timings the same with Robusta beans, or shorter because the beans are smaller?

How much moisture should be green and toasted coffee

I have a pooper that makes a nice color

Which stage is good for human consumption?

At what temperature are these beans roasted?

Great video! You should have gone even further and shown what burnt coffee looks like. ;)

@kaiser08854 thanks!-tom

So if I want a rule of thumb for home roasting green coffee beans for a less acidic, less bitter, smooth what stage should I stop at. Many of the vids I've seen stop at 2nd crack. I don't want a real dark roast as I've been told that the beans are going to produce a bitter tasting product. Thanks for the vids....

Great video bro, do different roasts effect caffeine levels?

Great info, thank you!!

Acrylamide is delicious, Maillard reactions mean flavor, Do I have to go all Braveheart and say that every man dies, not every man truly lives.

thank you sir. I love coffee and I want to create a small coffee shop, but I do not have enough experience in the field. So I ask you to help as much as possible in how and how to roast the coffee and what features are added during roasting to get a great taste. I also thank you for all the information and thank you

@1timby; I like the same roasts that you do and I've found different beans create very different flavors. Sumatra is one of my favorites because it has low acidity to begin with. Colombian is also very good when roasted to medium. I also only brew my coffee using the pour-over method which is basically the manual version of a drip. No bitterness at all, just smooth delicious coffee right down to the bottom of the pot. I use both the Chemex brewer and the Hario drip brewer for single cups. Hope this helps.

@tdjtx I use the WestBend Poppery too. I'm getting ready to try and automate the process with a microcontroller. We'll see how it goes.

Good stuff. Thanks!

It looks like 2 beans in half at 0:19. Are those 4 seeds or 2 seeds?

People that don't like coffee like Starsucks i'm Starbucks

Drink ALL COFFEE!!!!

Thank You for the great video and information. Again Thank You.

Thank You for the great video and information. Again Thank You.

Every varietal is different. For instance, Sumatras appear much darker for the same level of roast. At first crack they already look like other varietals at full city. The level of the roast is measured more by the temperature and relativity to the "cracks" than by color. Also, some varietals have all their forward flavors released in very light roasts, and others build their flavors as they get farther along in the roast. For every varietal you want to find the "sweet spot" where its own character is more developed. Don't assume, "darker is better or less acidic," because with many varietals all the distinct aromas will go out the exhaust vent instead of into the cup if you go darker. Everything this guy is saying applies only to the specific varietal he's showing in the video, and I didn't hear him identify what kind of coffee bean he's playing with here.

best breakdown ive seen!

@tdjtx Basically it's a very small computer. I'm tired of having to watch and dump and refill the popper. I'm going to automate it.

At 1:24 it's possible to see some black/brown texture that usually present for me in dense beans like Burundi or Yergacheff . I've thought that this some kind of roasting defect and tried everything to get rid of this but without any success. Is it normal???

BS....simple science of coffee roasting must measure for 11% moisture content. What this video show is bad coffee beans coming from poor field processing.

Hi I am using ikawa roaster. This is very different than the fresh roast. The machine is almost fully automatic. The roaster give us some curve to control the roast level. However, the dark roast does not roast longer than medium roast. The dark roast, they make yellowing phase and 1c time much faster then medium roast. I tried it and it works. Any idea how it works?

Hello, thanks for the video!! I am roasting my coffee (I have a Behmor 2020SR Plus) and never know when to start measuring the time after the 1C. Is it only after the very last crack can be heard? Or should I start measuring the time after the popping is more regular (more seeds)? Thank you very much!

Makes me rethink how I am roasting. I thought city was much lighter than what I’ve been roasting too. Going to look more at the bean puffiness/split, chaff color and edges to better determine.

Would you want Oil in the coffee from old beans? I never tried any oily coffee

Good job. Thanks.

Good job. Thanks.

Beans are seeds.

It's important to learn the basic of coffee roasting. Thanks for sharing this video. Gonna share this to my coffee-lover friends.

It's best to experiment and find what's best since different coffees react differently to roasting but in general, acidic, bitter flavors are usually found in lighter roasts. Bitterness can also be found in roasts that are too dark where you will tend to taste chalky, charcoal flavors.

Bro you give some great teaching, thanks so much

the basics of coffee roasting is so important. but then brewing the coffee is so important as well. many ways to mess it up if not handled properly.

i've always found it difficult to understand the difference between dark roast and strong roast... can anyone explain?

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Hi, I have a couple of questions：- 1. Does roasting time is critical? Fresh roast is about 8-10 mins, drum takes longer. Which one is better in terms of taste? 2. When I roast my Brazil beans to full city plus, the taste turn out to be sour. What is the reason? Is this due to the beans quality or roasting temperature? How to resolve this? Extend the roast time longer to reduce the acidity level? Note: weight loss is about 15%.

thanks for sharing this video. very informative

does aging beans change the flavor?

Hi Tom, How about Genecafe? Would you consider it air or drum?

Hi, I noticed that beans that roasted right after the 2nd crack tends to produce more oil on the bean surface after several days of degassed. I spoke to one of the local roaster shop, they encourage to roast the beans before the 2nd crack. One of my family members who drink americano said beans roasted at 2nd crack had lost its fruitiness, in order words, beans that roasted after 2nd crack has "no taste". Since I watched so many videos from RU-vid where most people roasted beans right after the 2nd crack, what is your thoughts on this?

I watched quite a number of videos, some are roasted for 5 minutes, some are roasted for 10 mins or longer. Assuming that it is a hot air roasting and the roasting level is medium roast. What is the most recommended roasting time ?

The darker the better for me!

Glad I saw this one. Like a Starbucks roast that was mentioned at 3:30, one of my recent roasts (in a popcorn popper) went well into 2nd-crack and several of those 'explosive', crater like divots were created. I hadn't seen those before on any roasts I'd purchased in my many years of coffee consumption; I thought it was either something funky with the batch of beans or more likely the case, too fast of an overall roast. That said, it tasted far better than any Starbucks I'd ever had!

so much for the Yellow phase

great video thanks :)

very informative. thank you

thank you cannot learn enogh

coffee

Great info thanks 🙏

Very informative.

Great video!

nicely done

Nice job, Tom.

Thanks Tom!

Extremely helpful Thanks!

What is the temperature of roasting coffee beans

Exactly the information I needed. Now I move on to what kind of roaster. Thanks for a great video!