Owner`s manual

1 -These are “green,” raw coffee beans before adding them to the roast-

er. When looking at green beans you can get an idea as to their quality by

the consistency of size and color of the beans. If at all, there should be very

few beans that look dark, mottled, or have other defects like insect damage.

Some varieties have more defects than others.

2 - These beans are at around 285 F. de

grees (display temperature of 335 F.). There

are in the midst of the drying phase as indi

cated by their green color. The aroma of the

smoke from the machine will be humid and

the smell will remind you of grass clippings.

3 - The beans have just passed through the drying phase and are turn

ing tan. The drying phase is concluding and the “real” roasting begins.

This color indicates that the beans are at around 305 F. degrees (display

temperature of around 320 F. or more)

4 - The beans have gone from tan to a

light brown. They are at about 325 F. degrees

(display temperature of 350 F.). Compare

this to the picture of the green coffee and

you can see that the beans have come a

long way since being added to the roaster.

5 - At around 365 F. degrees (display temperature of 368 F.) the display

temperature is very close to the actual temperature of the beans. Things

are happening now at a faster rate, and even closer attention needs to be

paid because we are getting close to having a successful roast.

6 - First crack has begun. The beans are

at about 400 F. degrees (display tempera-

ture of about 385 F.). There are some cof

fees that can be quite delicious at this roast

level or a little darker. This is more true for

beans used for drip and perk than press or

espresso.

7 - These beans are in active second crack at about 430 F. (with a

display temperature of around 400 F.). At this point you need to be ready

to press the EJECT button because as little as ﬁve or ten seconds more or

less can affect the taste of the coffee.

VI - Coffee Roasting Color Samples