ROASTING ACADEMIC REPORT #160
Fully developing a coffee before first crack
Abstract
The goal of this study was to explore the possibility of fully developing a coffee before first crack. The definition of a fully developed coffee being - no signs of “green flavours” such as grassy, vegetal or sour. This is a proof of concept that under the ideal roasting conditions, the coffee should be fully developed by First Crack and the Roast Development Phase is purely for the purpose of modulating the flavour profile of the coffee.
Hypothesis
The ideal roasting conditions in a drum coffee roaster should be able...
Share 
