Roasting Specialty Coffee

Vietnamese Coffee Exporter

Roasting Specialty Coffee? We have watched and listened to the concerns and shyness of roasters after conducting Coffee Roasting classes from Basic to Advanced to Professional level with many students for a long period. “New to the profession” specialty coffee Despite the fact that many of them have expertise with commercial roasting, specialty coffee roasting is still a new world for them to discover.

Roasting speciality coffee is a fun challenge since you’ll get to roast a variety of different coffees from various countries and locations, each with its own set of characteristics such as preliminary processing methods, moisture, density, taste, and so on. Every fresh cup of coffee brings a new set of challenges! However, many roasters are apprehensive about starting a roasting batch because of this intriguing trait of specialty coffee.


ONE – Concerns concerning green coffee moisture and density

Because of its high quality and flavor, green coffee is designated as a speciality coffee (Specialty Coffee). The moisture content of good-grade green coffee beans must be kept within the allowed range. The moisture percentage of speciality green coffee beans is 10-12 percent, according to the International Specialty Coffee Association’s specifications. Because the Specialty Coffee business demands higher-quality coffee, green coffee beans with moisture content outside of this range are uncommon.

Acidity is one of the most important features of Specialty Coffee that contributes to the desired flavors. Because the acidity of each variety of coffee is directly tied to its density (higher density coffee is normally more acidic), specialized green coffee with greater grade usually has a higher density. In fact, most speciality green coffee density falls within a fairly narrow range, so don’t be too concerned with green coffee density.

Finally, don’t be too concerned with Specialty Green Coffee’s moisture and density!

TWO – Concerns concerning the temperature of the charge


A 5 to 10 degree Celsius variation in batch beginning temperature has little impact on the roast profile.

It’s more crucial to know what temperature you’ll use to preheat and charge than what the actual temperature should be. More particular, how you warm up the machine to get to the starting temperature (charging temperature) will have a greater impact on the HEAT in the roasting environment than the exact number. the temperature you chose to start roasting.

Starting the charge at the same temperature as the initial blast is a straightforward way.

Finally, don’t worry too much about the roast’s starting temperature; instead, focus on the pre-roasting process and the preparation process in between roasts!

THREE – Fear of having to switch the Wind while roasting

Wind (airflow) is a crucial part of the roasting process, and having enough air in the roasting environment and equipment is critical. This indicates that there is enough wind to blow the silk and smoke out of the roasting drum (A simple test to help you check this is the lighter test). Our recommendation is to let your roaster alone once you’ve gotten enough air in it.

A heat source is the primary means of managing heat in a drum roaster. When you first begin roasting coffee, you should concentrate completely on comprehending and regulating the heat source. Because other roasting techniques have a lot of variables that can cause your roast to change unexpectedly. Trying to handle the basic functions of the roaster and roasting according to the roast profile you like might be fairly difficult if you are a rookie!


When you vary both the heat and the wind sources, you add another variable to the equation, making it considerably more difficult to forecast and regulate your roast profile. (The only exception is if your roaster’s heat source control is limited and you need wind to compensate for it.)

Finally, don’t be too concerned about having to adjust the wind while cooking! Leave the roaster alone until you’ve gotten enough air in it.

It can be tough to achieve the desired roast profile when you first start roasting. Your roaster feels like a wild horse to you, and taming it seems impossible. This is something that happens to everyone. Maintain your composure, keep things simple, and never give up!


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