When roasting, there are several major phases throughout your roast that you want to pay attention to, such as “dry end” or “green-to-yellow” transition. This is the transition that occurs when the coffee comes to the end of its drying phase and begins it’s pre-development phase, which is indicated in the sight glass by the coffee entirely turning yellow (no more green coffee).
This phase comes at different times and temperatures depending on the roast and can be subjective depending on the roaster’s call of all of the beans being yellow. For example, this is our espresso blend, which has 3 different origins. Each beans dries differently; therefore, we wait until the densest bean (in this case, our washed Ethiopian) has transitioned to yellow.
If you’re still reading, you may be wondering why it’s important to know where the dry end phase occurs. During this phase from yellow to brown the Maillard reactions begin, sugars begin to caramelize, and the strecker degradations start. The coffee is starting to sweeten and become, well... coffee. Simply put, we do this because it lets us know when the development of our coffee begins, which helps us make adjustments to the roast depending on how we want the coffee to taste.
All in all, knowing when dry end begins help you know your roast better, which then helps you make better calls on how you make it more sweeter, balanced, bright, or whatever goal you have set.
-Keep up with what we’re roasting @southboundcoffee
-Use the #areyousouthbound ?
-DM for connections
#coffee #specialtycoffee #coffeeroasting #columbusms #westpointms #starkvillems #msstate #areyousouthbound #southboundcoffee #baristalife #coffeegram #coffeelove #specialtyroasters #diedrich #roaster #arabica #smallbatchcoffee #coffeetime #crafted #espresso #coffeebean #handcrafted #coffeebreak #coffeeculture #coffeebar #coffeeshops #coffeehouse #coffeelover