A brief overview of the roasting process

This picture shows you the development of a coffee bean throughout the roasting process. It takes aproximatelly 390 °F for the bean to get to point number five and reach the "first crack," where it starts releasing CO₂ and sounds like popcorn popping. It then quickly starts to darken as the sucrose in the coffee starts to caramelize giving coffee its distinct brown color. It only take about 70 °F for the coffee to get from point number five to point number sixteen.