Roasting Process.

What you need:

  • Roaster: Diedrich IR series
  • 150 lbs bags of green beans
  • Scale
  • 20 liter cylindrical plastic containers

Step 1

It is important to let the roaster heat-up before roasting. The roaster is turned on for 10 minutes to allow it to heat to 300ºF, before the beans are placed in the drum.

Step 2

While the roaster is heating up the green beans are weighed out. The green beans come in 150lb burlap bags, which are imported from direct trade farms.

Step 3

Using a scale, 20lbs of green beans are weighed into containers. Its slightly impossible to pour directly from a 150lb bag into the roasting drum.

Step 4

After the beans are dumped into the drum, the roaster heats up to about 380ºF. At this point the “first crack” happens. This is the point where the beans begin their roasting process.

Step 5

The endpoint temperature depends on the bean type and desire of roast. A difference of even 1ºF can change the flavour of the roast dramatically. Combustion is a very real possibility as well and most roasters will not exceed 460ºF for fear of their beans combusting at such high temperatures. Today the roasts were coming out between 410-465ºF. As you could imagine the 465ºF beans were very dark.

Step 6

Once the beans are roasted and cooled they are poured back into the containers. It is at this point when blends are made. Every roaster has heir own way of mixing the beans to make blends. Blends are great for brewing coffee, not necessarily for espresso. Blends usually consists of 3-5 different beans from different regions. Once the beans are blended together they are divided up into half pound bags for distribution.


The coffee beans are weighed out and bagged into pre-stamped bags. They are then heat sealed and ready to deliver.