You have green coffee. Now what?
Green coffee is dense, grassy and completely undrinkable. Everything you taste in a cup is created in 8–14 minutes of roasting. This is the short, opinionated version for someone roasting at home.
Charge weight
Never fill a drum more than 80% of its rated capacity. A 1 kg roaster wants 700–800 g. Underloading is safer than overloading, and much cheaper than a fire.
Charge temperature
Start between 380–400°F for washed coffees, 360–380°F for naturals and honey lots. Higher charge temperature means more momentum into first crack and less control over acidity.
Drying phase
Aim to reach 300°F in about 4–5 minutes. This phase is about driving off moisture evenly. Rushing it scorches the outside of the bean; dragging it flattens the cup.
Maillard
300–380°F. Sugars and amino acids react and the bean turns from hay-yellow to tan to brown. This is where body and sweetness are built. Keep the rate of rise smooth — no stalling.
First crack
Around 385–400°F the bean pops audibly as moisture and CO₂ escape. For most filter roasts, drop 60–90 seconds after first crack starts (20–25% development time).
Cooling
Cool fast. A bean that sits hot keeps roasting. Aim to be under 100°F within 4 minutes.