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Bean development?
A little past 3/4ths of the roasting process, the first crack occurs. The development clock begins ticking. The roaster looks for at least a 20% bean development time to bring out the sweetness and richness of the coffee.
Why not have a super long bean development time?
Too long of a time and you get a baked coffee beanthat is rather bland. The roaster must walk the tightrope of long enough, but not too long.
First crack? Are you sure you are talking about coffee?
Yes, coffee cracks (pops) at least once in the roasting process — sometimes twice for darker roasts. Coffee not only cracks, but expands.
Why are some beans oily and some are not?
If you are seeing beans with oil on them, it means it has been roasted at or past the second crack.
Second crack?
This is the ending stage of darker roasted beans. These beans usually have a darker flavor and heavy body, but lose out on the more subtle flavors of a lighter roast. Everyone is different. There is no right or wrong, it's all love.
What about taste?
Sweet, clean, and delicious. The Loring brings out flavors and smoothness unlike any other roaster on the market.
No hassle returns?
Sweet, clean, and delicious. The Loring brings out flavors and smoothness unlike any other roaster on the market.
If I have more questions?
Send us an email or give us a call. We love to chat!