Six Phase Roasting Method

1. Green Beans go through a drying cycle and change from bright green colour to a pale yellow.
2. The first crack occurs when complex chemical reactions begin to occur at about 160 centigrade
3. Beans swell in size to 140 – 160%. Elements within the beans begin to caramelize, giving the beans their colour.
4. The cracking ceases
5. As the bean becomes more brittle from dehydration, the second crack occurs and the bean begins to carbonize.
6. Once the optimal amount of roasting has elapsed the beans are then air cooled quickly.