About Roasting
Stages-Colors-Temperature

• 1st Stage - green bean
   
• 2nd Stage - yellow bean - 200-250 degrees (internal temp.) (grassy smell)
   
• 3rd Stage - light brown - 250-300 degrees – endothermic ( the bean is accumulating heat)
   
• 4th Stage - Mottled, 355-400 degrees, 1st crack exothermic (the bean now releasing heat), expands in size
   
• 5th Stage - Caramelization, 370 degrees, the melting point of sucrose
   
• 6th Stage - Light City Roast - 400-415 degrees, already into the 1st crack
   
• 7th Stage - Full City Roast - 435-440 degrees (give or take), now into the 2nd crack
   
• Origin Character Ceases/Roast character begins
   
• 8th Stage - Vienna Roast 440
   
• 9th Stage - Northern Italian roast - 440-460 degrees
   
• 10th Stage - Southern Italian Roast - (French) (scura) 470-480 degrees
   
• 11th Stage - Spanish Roast - 520-530 degrees, the 3rd crack
   

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