Some examples are the Alpenroast Drum Coffee Roaster, the Hearthware Home Coffee Roaster, and the Fresh Roast Coffee Bean Roaster. Coffee roasting is an art. Roasting times and temperatures vary, depending upon the method of roasting used and the roast desired. The bean expands, and chaff is formed on the surface. Here, the sound is sharper and sounds like rice cereal after adding milk.
Many roasters use several senses during the roasting process.
By listening for the cracks, smelling the changing fragrances during the roast, and observing the beans changing from green to cinnamon to various shades of brown, the roaster determines when to cut off the heat source. Some coffee aficionados prefer coffee roasted between first crack and second crack, where the beans retain the nuances attributable to the bean s origin and type. Others prefer roasting into second crack, where many beans develop a full, smoky, caramelized flavor. Where the roast is stopped is left up to the tastes and preferences of the roaster. Once the heat source is removed, the coffee needs to be cooled as quickly as possible to stop the roasting process.