What Should You Pay Attention to When Roasting Pacamara? Pacamara Coffee Bean Brand Recommendations

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The Impact of Coffee Bean Size and Shape on Roasting

Because coffee beans from different origins and varieties vary in size and shape, corresponding adjustments need to be made during roasting, otherwise various problems will occur.

The coffee bean roasting process is one that uses heat to warm the coffee beans, providing energy for various substances within the beans to react and produce various flavors. Since we are heating something, the size and shape of the heated object will naturally affect the results after heating.

First, let's consider the volume and surface area of coffee beans. Larger beans will have a larger surface area per individual bean. However, assuming two beans have the same density, then for two types of beans of equal weight, the total surface area of smaller beans will actually be greater than the total surface area of beans that are equal in weight but have larger individual volume and surface area. The greater the surface area, the more heat can be absorbed in the same amount of time, and heat more easily penetrates to the bean core. Within the same time period, more heat must also be provided to the beans for heat absorption.

Furthermore, during the roasting process, the temperature of coffee beans is lower at the core and higher at the surface, with the ends of the beans being higher than the middle. Experience accumulated from daily roasting tells us that large-bean varieties such as Pacamara coffee beans, elephant beans, and Geisha are more prone to developing black scorch marks at their tips during roasting compared to smaller-bean varieties like Ethiopian beans.

Moreover, beans that are more slender and elongated are more likely to develop black scorch marks than rounder beans. Such black scorch marks occur because too much heat accumulates at both ends of the coffee beans, unable to transfer to the core in time, resulting in burnt black spots. Large-bean varieties accumulate more heat on the surface, but it also takes more time for heat to transfer from the surface to the core.

Therefore, when roasting beans like Ethiopian Yirgacheffe, you can use higher heat to create a larger temperature rise, choosing a faster roasting rhythm to preserve more floral and fruit aromas. However, when roasting large-sized beans like Pacamara and elephant beans, the temperature rise cannot be too high. Especially before the first crack begins, you must reduce the temperature rise and enter the first crack slowly. If the roasting rhythm is too fast for large-bean varieties, you'll encounter the situation where the surface is burnt while the core remains undercooked—a case of being burnt on the outside and raw on the inside.

Pacamara Coffee Bean Brand Recommendations

FrontStreet Coffee's roasted Pacamara coffee beans offer full assurance in both brand and quality. More importantly, they offer excellent value—for a half-pound (227 grams) package priced at only around 118 yuan. Calculating at 15 grams of coffee powder per cup, one package can make 15 cups of coffee, with each cup costing only about 7 yuan. Compared to coffee shop prices that often reach dozens of yuan per cup, this is truly a conscientious recommendation.

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