The Art of Coffee Roasting: A Complete Guide for Students
Welcome to the Coffee Roasting Guide
This guide is dedicated to the students of Elena Savoia Diaz School who are discovering the fascinating world of artisan coffee roasting. Here at Caffè Sansone, in Corso Vittorio Emanuele 610 in Naples, we have been passionately and dedicatedly roasting specialty coffee since 2012.
Chapter 1: What is Coffee Roasting
Roasting is the process that transforms green (raw) coffee beans into roasted beans ready to be ground and brewed. During this chemical-physical process, heat develops over 800 aromatic compounds that determine the flavor, aroma, and body of the coffee.
Why Roasting is Fundamental
- Aroma development - Green beans have little flavor; roasting creates the aromatic profiles.
- Sugar caramelization - Natural sugars transform, creating sweetness and complexity.
- Maillard reaction - Proteins and sugars react, creating toasted and nutty notes.
- Moisture reduction - Beans lose approximately 15-20% of their weight in water.
- Bean expansion - Volume increases by 50-100%.
Chapter 2: The Phases of Roasting
Phase 1: Drying (0-5 minutes, up to 160°C)
Green beans are gradually heated. Internal moisture evaporates, and the beans begin to change color from green to straw yellow. The first herbaceous aromas develop in this phase.
Phase 2: Maillard Reaction (160-200°C)
The beans turn light brown. The Maillard reaction begins, where amino acids and sugars react to create hundreds of aromatic compounds. Notes of toasted bread, cereals, and malt develop.
Phase 3: First Crack (200-205°C)
The beans emit a sound similar to popcorn popping - the "first crack". Internal pressure breaks the cellular structure. This is when the coffee becomes drinkable. Light roasts stop immediately after this point.
Phase 4: Development (205-220°C)
After the first crack, the roaster decides how much to "develop" the coffee. Medium roasts stop here, balancing acidity and body. Notes of chocolate, caramel, and dried fruit develop.
Phase 5: Second Crack (220-230°C) - Optional
A second, more subtle crackling indicates the "second crack". The beans become dark and oily. Dark roasts (Italian espresso) reach this phase, developing roasted, smoky, and bitter notes.
Chapter 3: Roasting Levels
| Level | Temperature | Characteristics | Use |
|---|---|---|---|
| Light | 200-210°C | High acidity, floral and fruity notes, light body | Filter, V60, Chemex |
| Medium | 210-220°C | Balance between acidity and body, notes of chocolate and caramel | Espresso, Moka, Filter |
| Dark | 220-230°C | Full body, roasted and smoky notes, low acidity | Italian Espresso, Neapolitan |
☕ Taste Different Roasting Levels
Want to experience the differences between light, medium, and dark roasts? Discover our artisan-roasted specialty coffees:
Chapter 4: Roasting Equipment
Drum Roaster
The most common in artisan roasteries. A rotating drum heated (gas or electric) roasts the beans uniformly. Allows precise control of temperature and time.
Fluid Bed Roaster
Uses high-speed hot air to suspend and roast the beans. Faster and more uniform roasting, but less control over the aromatic profile.
Essential Roaster Tools
- Thermometer/Probe - Measures bean temperature in real-time.
- Timer - Times each phase of roasting.
- Trier (Sampler) - Extracts beans during roasting to check color.
- Colorimeter - Objectively measures the degree of roast (Agtron scale).
- Cooling tray - Rapidly cools beans to stop roasting.
Chapter 5: The Roasting Profile
The roasting profile is the time-temperature curve that the roaster follows. There is no "perfect" profile - each origin requires a different approach.
Key Elements of a Profile
- Charge temperature - Initial drum temperature (180-220°C).
- Turning Point - Lowest temperature point after charging.
- Rate of Rise (RoR) - Speed of temperature increase per minute.
- Time to first crack - When the first crack begins.
- Development Time Ratio (DTR) - Percentage of time after the first crack (usually 15-25%).
- Drop Temperature - Final temperature when the beans are discharged.
🔥 Practical Example: Profile for Kenya Arabica
Our Kenya Praecipua Afre is roasted with this profile:
- Charge temperature: 200°C
- First crack: 8:30 minutes at 205°C
- Development time: 2 minutes (19% DTR)
- Drop: 10:30 minutes at 212°C
- Result: Medium-light roast that enhances fruity notes of blackcurrant and citrus.
Chapter 6: Common Mistakes to Avoid
⚠️ Tipping and Scorching
Tipping: Burns on the tips of the beans caused by too high initial temperature.
Scorching: Burns on the outer surface due to too rapid heating.
Solution: Reduce charge temperature and gradually increase heat.
⚠️ Baking
Roasting too slowly that "bakes" the beans instead of roasting them, creating flat and cereal-like flavors.
Solution: Maintain a constant and not too low RoR (avoid plateaus).
⚠️ Under-Development
Too fast roasting that does not fully develop the aromas. Herbaceous and astringent taste.
Solution: Increase development time after the first crack.
Chapter 7: After Roasting - Degassing and Storage
Degassing
After roasting, beans release CO₂ for 24-72 hours. It is important to let them "rest" before packaging or using for espresso (filter can be brewed immediately).
Optimal Storage
- Airtight container with a one-way valve.
- Cool and dark place (15-25°C).
- Away from humidity, light, and strong odors.
- Consume within 2-4 weeks of roasting for maximum freshness.
📦 Freshly Roasted Coffee at Your Home
All our coffees are roasted to order and shipped within 24-48 hours of roasting. You receive incredibly fresh beans, at the peak of their aromatic potential!
Our freshly roasted bestsellers:
- Espresso Blend - Perfect for moka and espresso.
- Peru Anas Blues - 100% specialty Arabica.
- Brazil Cerrado Mineiro - Sweet and chocolatey.
Chapter 8: Practical Exercises for Students
Exercise 1: Visual Recognition
Observe beans at different roasting levels. Identify: color, presence of surface oils, size, visible cracks.
Exercise 2: Listening to the Crack
During a roast, time the first and second crack. Note the differences in sound and intensity.
Exercise 3: Comparative Cupping
Prepare the same coffee with three different roasting levels. Compare acidity, body, sweetness, and aromatic notes.
🎓 Tasting Kit for Students
Want to do this exercise with quality coffee? We recommend a trio of different origins to explore aromatic profiles:
- Ethiopia Sidamo - Floral and fruity.
- Colombia Supremo - Balanced and sweet.
- India Plantation A - Spicy and full-bodied.
10% student discount with code SCUOLA10 (valid for orders over €30)
Exercise 4: Profile Creation
Design an ideal roasting profile for a washed Ethiopian Arabica coffee (target: medium roast for filter).
Conclusion: The Art and Science of Roasting
Coffee roasting is a perfect balance between science and art. Science provides the basics - temperatures, times, chemical reactions. Art comes with experience - knowing how to listen to the beans, recognizing aromas, adjusting the profile in real-time.
Here at Caffè Sansone, we roast every day with this philosophy: respect for origin, technical precision, and artisan passion. Every batch is unique and requires dedicated attention.
🎓 For the Students of Elena Savoia Diaz School
We hope this guide is useful in your educational journey. Roasting is a fascinating profession that combines tradition and innovation.
You are always welcome to our laboratory in Corso Vittorio Emanuele in Naples to see the roasting process live and ask questions!
☕ Bring Artisan Quality Home
Discover our complete selection of artisan-roasted specialty coffees
Every package is freshly roasted to order in our Naples laboratory
Explore All Coffees →Additional Resources
- Specialty Coffee Association (SCA) - Professional standards and certifications.
- Coffee Mind - Italian coffee culture magazine.
- Roast Magazine - International publication for roasters.
- Barista Hustle - Online courses and technical resources.
Article created by Caffè Sansone for the students of Elena Savoia Diaz School - March 2026