Papua New Guinea Bird of Paradise Coffee Roasting Tutorial_How Much Does Bird of Paradise Coffee Beans Cost Per Pack

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Want to Learn Home Roasting? Roaster Isn't the Issue, the Challenge Lies in Roasting Technique

Today, FrontStreet Coffee will use Paradise Bird coffee beans as an example to share some experience and insights about coffee bean roasting.

The Impact of Roasting on Coffee Flavor

Among the factors that affect the taste of a cup of coffee, raw beans account for 60%, roasting accounts for 30%, and extraction accounts for 10%. Good roasting can maximize the individuality of raw beans while minimizing the appearance of defective flavors. Today, let's learn about roasting knowledge from FrontStreet Coffee:

1. Basic Structure of Coffee Roasting Machines

Coffee roasting machines on the market are roughly divided into three types, and commercial coffee bean roasting machines come in various varieties. Such as PROBAT, Diedrich, San Franciscan, Toper, Garanti, Has Garanti, Joper, Proater, Loris, Fuji-Royal and Bonmac, etc. Sandouke from Shanghai, China is also quite good.

Types of Roasting Machines

Direct Fire Roaster
Half Hot Air Roaster
Hot Air Roaster

Before starting to roast, let's get acquainted with the basic structure of a roasting machine. We're using a Yangjia Feima 600g roasting machine (Half Hot Air Roaster).

2. The Purpose of the Damper is to Control Air Flow and Speed within the Roasting Chamber

Generally, this is achieved by adjusting the opening of a baffle located at a certain position on the flue pipe before the exhaust fan installed on the roasting machine, or some roasting machines achieve this by adjusting the speed of the exhaust fan.

The size of the damper will affect the heating effect of hot air on raw coffee beans in the roasting chamber. With sufficient heat, slightly increasing the damper can enhance the hot air's effect on raw coffee beans, but if heat is insufficient or the damper is too large, it will cause the roasting chamber to lose temperature. When necessary, opening the damper wider can more quickly remove the silver skin and particles that would cause off-flavors produced during coffee roasting. The damper size will also affect the pressure in the roasting chamber, influencing the development of coffee beans.

3. Three Key Factors Before Starting Coffee Bean Roasting

FrontStreet Coffee recommends keeping good data records before roasting: coffee bean moisture content, density, origin, processing method, roasting environment temperature and humidity in the roasting room, etc., and planning your roasting curve.

Key One: Warming the Machine

Referencing the basic entry temperature for the roasting machine used, with 200°C as the standard, you must first let the roasting chamber temperature stabilize above 200°C. Set the damper to maximum, warming time is about 30-45 minutes. After 45 minutes, when the temperature reaches between 200-210°C, warming is complete.

If the roasting chamber temperature is at 210°C and we need to drop beans at 200°C, we can close the damper to bring the temperature down to 200°C, then proceed to the next step of dropping beans. Rapid temperature increase is not recommended, because in roasting machine results, excessive heat (gas volume) only increases the surface temperature of the roasting chamber, not the entire chamber's temperature.

Key Two: Determine Entry Temperature Based on Raw Bean Properties

Today we're referencing Papua New Guinea Paradise Bird coffee beans, Typica variety, which are raw beans with low density, so they're not suitable for dark roasting. They naturally have refreshing acidity and fruit aroma, so we'll choose medium-light roasting, focusing on heat adjustment after the first crack. First, determine the basic conditions of the raw beans, then decide the roasting method. It's a washed-processed, low-density, 10% moisture content raw bean from 2017. Based on the existing raw bean state, we set the entry temperature to 200°C.

Key Three: Heat Adjustment

The roasting process is tricky. If the heat is too strong, the outside will be cooked while the inside remains raw; if the heat is too weak, the inside will be overcooked. Achieving consistent roasting inside and out of coffee beans requires controlling the heat properly.

Specific Operation: 550g Raw Beans

When the chamber temperature reaches 200°C, drop the beans in with damper setting 3. After 1 minute of steaming, adjust heat to 160°C, damper unchanged. When chamber temperature reaches 160°C, adjust heat once, reducing to 115°C. Roast until 5'35", temperature 152°C, bean surface turns yellow (Maillard reaction begins), grassy smell completely disappears, dehydration complete. Adjust damper to 4 (water vapor is produced at this time, open damper wider to release water vapor).

At 9 minutes, ugly wrinkles and black spots appear on the bean surface, toast smell clearly turns to coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of the first crack. At 8'40" first crack begins, small heat unchanged, damper fully open to 5 (exhaust at this time), heat adjusted to 40°C, drop at 191.3°C. (This belongs to light-medium roast)

First Crack Stage: Maximum Damper

The first crack stage is one of the stages that requires the most care and concentration during the coffee roasting process. Previously, due to continuous heating of coffee beans, the moisture inside the beans turned into water vapor state.

Due to continued heating in the later stage, water vapor inside the beans and carbon dioxide produced by the Maillard reaction create great pressure on the bean's cell structure. Finally, when the pressure becomes too great, the beans cannot withstand it, causing the coffee bean cell structure to rupture. Water vapor, carbon dioxide, and other substances gush out from inside the beans, indicating that first crack has begun. Therefore, first crack produces a large amount of smoke, so we will open the damper to maximum!

Paradise Bird Coffee Bean Brand Recommendation

FrontStreet Coffee's roasted Papua New Guinea Paradise Bird coffee beans have full guarantees in both brand and quality. More importantly, they offer extremely high value for money. A half-pound 100g bag costs only about 85 yuan. Calculating at 15g of coffee per cup, one bag can make 15 cups of coffee, with each cup costing less than 6 yuan. Compared to coffee shops selling cups for dozens of yuan each, this is truly a conscientious recommendation.

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