Tag: roast-science

• Home Roasting Basics: Reading a Roast by Sight, Sound, and Smell

  How to roast coffee at home with simple equipment — what green beans look, sound, and smell like at every stage, from yellowing through first crack to your target roast level, plus the gear that actually works.

• The Chemistry of Roasting: Maillard, Caramelization, and the Acids

  The chemical reactions that turn green coffee into brown — the Maillard reaction, Strecker degradation, caramelization, and pyrolysis — plus how citric, malic, acetic, quinic, and chlorogenic acids rise and fall with heat.

• Light vs. Medium vs. Dark Roast: What the Labels Actually Mean

  What roast levels really tell you (and what they don't) — the development milestones behind light, medium, and dark labels, how flavor, caffeine, and brewability change along the way, and why no two roasters' "medium" means the same thing.

• The Coffee Roasting Process: From Green Bean to Golden Cup

  The complete journey of a coffee roast — drying, the Maillard phase, first crack at ~196°C, the development window, second crack at ~224°C — and how roasters use heat, airflow, and time to turn a grassy green seed into coffee.

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