On behalf of expertvillage.com, my name is
Dean Forrest with Sedona Coffee Roasters. I am here to tell you about roasting coffee.
Okay a few minutes have gone by now and our second crack is starting. This crack is not
a steam issue any longer. What happens in the second crack is the actual sugars in the
coffee are starting out to expand. They are heating. I think you can hear probably hear
the cracking. What’s happening now is when all this takes place. This is the action.
This is the most critical part of the roast. Timing the actual drop making sure that is
exactly where we want it. Every roaster does their beans a little bit different. I am going
to shut the heat down now, get the cooling tray going, getting ready to drop here. What I am looking for now is the beginning
of a little bit of oil, which is actually not oil but caramelized sugar. If you see
smoke coming out, that is because I’ve opened up the vent. We are there.