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Coffeeman's
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| The Process of Coffee Roasting | How to Roast | Trouble Shooting |
| Stage | Unroasted | Cinnamon | American | Full City | Espresso | Vienna | French | Italian |
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| Raw bean is 12% water by mass. | Volatile vapors cause bean to expand. | Bean is still expanding. Acidity content higher than sugar. | Bean at max expansion. Balance of acids and sugars. |
More gasses are lost. | Aromas decrease. Sugars caramelize. | Acids radically decrease. Sugars caramelize. | Bean loses characteristic coffee flavor. | |
| Mass Loss | 0.0% | 13.0% | 14.0% | 16.5% | 17.0% | 18.0% | 19.0% | 20.0% |
| Temp. Degrees F |
Room Temp. | 380-400 | 400-435 | 435-445 | 445-455 | 455-465 | 465-475 | 475-480 |
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| Bean Appearance |
Green and smooth. |
Light brown. Smells of baking bread. | Darker brown. Larger in size | Bean chips begin to fly off. Smooth and brown. Oil is visible. | Dark brown. Beans have oil on them. | Black and oily. | Dark black. Very oily. Burnt smell. | Black, oil is dried off. |