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.
Many home roasters use a fan to cool the piping hot beans.
Some people have developed their own cooling systems or sift the roasted beans between two colanders until the beans are cool to the touch. Freshly roasted beans should be stored overnight to develop flavors. Grind the freshly roasted beans, brew the coffee, and enjoy. Now you re a true coffee aficionado and have earned the right to hold your nose high in the air. Overview of home roasting process.