Coffee roasting is the art of transforming raw coffee beans into a flavor-packed beverage. But this process involves many variables that need to be meticulously managed. Even a few small mistakes can negatively affect the taste, aroma and overall quality of the coffee. In this blog, we will look at the mistakes coffee roasters often make and how you can avoid them.

1. Incorrect Temperature Setting

mistake One of the most common mistakes made during the roasting process is improper temperature control. Roasting at too high a temperature can cause the outer part of the bean to burn quickly, while preventing the inner part from roasting sufficiently. This leads to an unbalanced flavor profile.Solution: Temperature is the most critical factor that directly affects the flavor profile of coffee. Start roasting at a low or medium temperature and gradually increase the temperature. This ensures that the inside and outside of the beans are roasted evenly. Also, there is an ideal temperature range for each type of coffee, so you should experiment to determine the temperature profile that best suits your beans

2. Failing to Control Roasting Time

warning: Roasting times that are too short or too long can negatively affect the taste of the coffee. Short roasting times can cause the beans to roast before they are sufficiently developed, while long roasting times can cause the beans to burn or become too caramelized.Solution: Carefully monitoring the roasting time and keeping a close eye on each stage is the most effective way to avoid mistakes. Carefully monitor the color, smell and initial cracking of the beans throughout the roasting time. Focus on certain signs that indicate that the beans have reached the ideal degree of roasting, such as the first cracking sound. By controlling the time and temperature together, you can ensure that the beans are roasted to the desired profile

3.Ignoring Moisture Content

mistake Not taking into account the initial moisture content of the beans can lead to major errors in the roasting process. Beans with high moisture content roast more slowly than beans with low moisture content, which can make the roasting process different from what is expected.Solution: Measuring the moisture content of the beans before you start roasting will help you manage the process correctly. For beans with high moisture, lower starting temperatures and longer roasting times are preferable. Thus, the inside of the beans are roasted as homogeneously as the outside

4.Mismanaging Air Flow

error: Adjusting the airflow incorrectly during roasting can seriously affect roast quality. Insufficient airflow can cause smoke to accumulate on the beans and create unwanted bitter flavors. Excessive airflow can cause the beans to cool too quickly and the roasting process to become uncontrolled.Solution: Control the airflow carefully throughout the roasting. You can use a lower airflow at the beginning and increase the airflow later in the roasting process. This ensures that the smoke is drawn off effectively and that the roasting takes place as desired

5. Failure to Calibrate Roasting Profile and Equipment

error: Failure to regularly calibrate the roaster and create an appropriate roasting profile can lead to inconsistent roasting results. In addition, using the same roasting profile for different bean types can also lead to inaccurate results.Solution: Calibrate your roaster regularly and create specific roasting profiles for different coffee beans. Each type of bean requires a different roasting profile, so it is important to experiment with each new batch to find the ideal profile. Calibration and profiling ensure consistent, quality results

6. Not cooling the beans too quickly

error: Failure to cool the beans quickly enough after roasting may cause them to overcook. This can create unwanted burnt flavors and bitterness.Solution: As soon as the roasting is finished, use a suitable cooling method to cool the beans quickly. The cooling process prevents the beans from continuing to cook after the roasting process and preserves the ideal flavor profile

7. Not paying attention to the resting time after roasting

mistake: Coffee beans have a resting period that should not be used immediately after roasting. Failure to observe this time period will result in the coffee being used before the taste is fully established and will prevent the desired flavor profile from fully emerging.Solution: Allow the roasted coffee beans to rest between 24 and 72 hours for the best flavor profile. This resting time allows the beans to complete degassing and the flavor components to settle. Once the coffee has rested, use an appropriate grinding and brewing method to achieve the best results.These are the problems that come up a lot in our coffee roasting trainings. Coffee roasting is a process that requires care and attention. Avoiding common mistakes will ensure you get a perfect roast profile every time. By carefully monitoring each step in the process and making the necessary adjustments, you can achieve superior quality coffee for yourself and your customers. Mastering the art of roasting coffee starts with recognizing and correcting these mistakes. Remember, every mistake is a learning opportunity and makes you a better roaster.

author:Toper Coffee Academy Roaster TeacherAtakan Karakundakoğlu