Coffee Roasters - Typhoon Blog

Your guide to ditching "light, medium, and dark" for roasts that are spot-on, every single time. The Agony of the "Almost-Perfect" Roast If you're a roaster, you know the feeling. You pull a batch of coffee that's just... sublime. The smell is incredible, the flavors are popping, and the acidity has this perfect, clean sparkle. It's the kind of coffee that makes you remember why you got into this whole crazy business in the first place. You log every detail, save the roast profile, and a week later, you set out to do it all over again. You follow your notes to the letter. Same charge temperature, same time markers, and you drop the beans at the exact same final temp. But when you cup the new batch, something's just... off. That bright acidity feels a little dull, a touch of bitterness has snuck in, and the magic just isn't there. On paper, or on your screen, the two roasts look identical. Your taste buds, however, are telling a very different sto...

  It's not just hot air. It's a story of science, history, and the quest for the perfect cup. As coffee lovers, we obsess over the details. We talk about the origin, the varietal, the processing method. We dial in our grinders to the micron, weigh our doses to the tenth of a gram, and argue endlessly about the optimal water temperature. But there's a massive variable in the chain from farm to cup that most of us overlook: the roast. Not just how dark it is, but how the heat was applied in the first place. For too long, the conversation around roasting has been confined to a simple light-to-dark spectrum. This is a profound oversimplification. It's like judging a gourmet meal solely by its cooking time, ignoring the chef's technique entirely. The method of heat application is not a minor detail; it is the very process that unlocks a bean's potential or conceals it behind undesirable flavors. My own journey into this realization has led me to explore a transformat...

Coffee roasting is one of those things that's both an art and a science. Getting the temperature and timing just right is what unlocks a bean's true potential. Whether you're just starting out with your first roaster or you've been at it for years, nailing the temperature is how you get those consistent, delicious results everyone's after. This guide is all about how temperature shapes flavor, with some practical tips to help you take control and dodge the common mistakes. When you really get the hang of the dance between temperature and time, you can take your coffee to a whole new level. Why Temperature Is Everything At its core, coffee roasting is all about temperature. It's the engine that drives the chemical reactions turning those little green beans into the aromatic, flavorful coffee we love. Two big reactions are at play here: the Maillard reaction and caramelization. The Maillard reaction kicks in between 150-200°C, and it's responsible for creating...