Pimpin’ Profiles ©

1. Drying ‘PREP’ Phase 2. Maillard - BODY & SWEETNESS 3. Caramelization/ ACIDS /Pyrolysis
No true chemical reactions occurring at this stage Non-enzymatic Browning Reaction Exothermic Phase Many reactions occurring & relying
Beans take on heat, chloropyll degrades, temps rise, moisture is being driven Endothermic Phase on each other at once!
out of bean, pressure is building & thermal momentum is established. Amino acids act as catalysts w/reducing sugars resulting in Maillard+First Crack+Sugars Caramelizing+
HIGH
a complex, non-enzymatic, sugar browning process. Organic acid degradation+Pyrolysis
CHARGE TEMP Generates melanoidins (& other volatile
IDEAL (& Weight/Batch/Screen size) will help establish initial aromatic compounds).
thermal momentum & reaction rate for the rest of the Melanoidins contribute to body,
roast.
MAX RoC complexity, high molecular High (>70kg/hL) requires more heat through FC
RoR (de DENSITY: Low (<70kg/hL) requires less heat through FC
Start with the Right Amount of Energy! cli weight, vicosity,
LOW nin
g mouthfeel, flavour.
FIRST CRACK END
de
gr
e
(190-200) Depends on desired
es flavour outcome
pe
MOISTURE CONTENT: (in conjunction with Batch & Screen size) rm Filter vs Espresso
- High Moisture (10%-12% content) requires more energy to start the roast inu BREAD
te)
- Low Moisture (9.9%-8% content) requires less energy to start the roast (170-180)
1st Crack - Exothermic Phase - occurs due to a build up of pressure
<time in (rushing through) Prep Phase = from water vapour & C02, forcing out free moisture, getting heat into the
Developing too high pressure, lower body, uneven moisture loss, inside of bean - heat & steam create a pressure wall within bean as it’s
undeveloped, dryness in finished flavour roasting. Essential for releasing volatile, aromatic compounds.
BREAD Pressure changes the rate of chemical reactions & effectiveness of certain
>time in/too long in Prep Phase = Bread is the aroma of chemical reactions. By establishing pressure in the bean through controlling
Lower pressure, dull flavour, not enough pressure created for sugars completely overall speed of the roast, able to scale the length of reactions needed to
crack/release of flavours browning/caramelizing achieve certain flavours.
likened to the smell
of fresh, baked bread Fast = High pressure, < time for Maillard & D’ment = < body & complexity
YELLOW Physical Colour is also Slow = Low pressure, > time for Maillard & D’ment = > body & complexity
(140-160) the same dark brown
as bread crust Sucrose is caramelizing creating complexity & bitter/complex caramels.
< Car. = more residual sugars, low complexity, vegetal
> Car. = less residual sugars, great complexity, pyrolysis tones

Organic acid degradation & development is occurring - Sucrose

degenerates & CGAs (Chlorogenic Acids) break down forming Acetic, Caffeaic,
Quinic acids while Citric & Malic acids degrade.
TURNING POINT YELLOW - & Rate of Change (RoC) Therefore, sufficiently decompose CGAs while retaining as much Citric &
1st indicator on what is happening Beginning of physical & colour changes: yellow, hay-like aromas Malic acids for the light, acidic enzymatic coffees.
with the heat transfer early Phosphoric acid tends to stay the same.
in the roast. Rate of Rise peaks and begins to decline into a Rate of Change
RoC Therefore Timing the length of the RDT (length of time from beginning
Timing of this will help determine
the momentum of the roast of first crack to end of roast) in line with a particular coffee will have a
Early Can generate flavour by controlling the length of time the lot to do with final organic acid composition & balance of organic acids
before Momentum Maillard reaction is permitted to generate melanoidins. you want to taste in the final cup - thus helping to understand how to
getting a true RoR. Check
control the length of time to achieve a particular flavour:
<time in Maillard = Lower complexity, light body, lighter Long D’ment = lower concentration of organic acids & > soft, round acid
100C flavours & fruit, more complex
Fast D’ment = excess CGAs = bitterness from organic acids, metallic,
by 3min.
>time in Maillard = Greater complexity, heavier body & vegetal, more brightness, low complexity
EQUILIBRIUM flavours
Pyrolysis occurs as well - thermal breakdown of chemical compounds
Moment of when & at what temp the
into simplest forms due to heating - contributes to roast flavour.
rise in temp of the beans equalizes Spend at least 2 minutes in this part of the Roast Profile, Roast to too low a temp = not sending compounds through pyrolysis
TURNING POINT with the declining temp. of between the Yellow & Bread stages, to encourage
(70-90) = vegetal & bitter
the probe, after which the optimum development of Body & Sweetness. Roast to too high a temp = carbon/ash/roastiness
2 then rise together
0min. Turning Point Yellow Bread First Crack Desired END Flavour
(40sec. to 2min) (4-6min.) (6:30-8:30min.) (7:30-10:30min.) Filter vs Espresso
AIR vs DRUM
The Range of Checkpoint/Event Times is determined by the Green Beans, Batch Size, Probes & the Individual Roasting System!!