Your Roast is Resting!

Just like each of us, good roasting requires rest. When you roast coffee beans they go through two stages, first crack and second crack. The first crack is a physical expansion of the coffee bean. It is physically cracking the bean to let off heat in an exothermic reaction. It is imperative that you continue to give the beans heat to ensure this does not become an endothermic reaction. If this happens, the beans will taste baked and lose their character. This is just like us! When we have a golden opportunity, we must continue to apply our best to the situation and see it through. This followthrough is what makes us an aroma to those around us!

The second section of a roast is the second crack. This part is where the bean actually expands and the cellulose wall in the center of the bean breaks down. Second crack is not necessary, and just like in life, sometimes we need to know when to ease back and let things cool down! Just after first crack is when CO2 begins coming out of the crevices of the bean. Water and Carbon Dioxide begin to split and CO2 degassing begins to occur. As you get deeper into a roast, origin characteristics or distinct flavors begin to dissipate. We stop Luna Roast right before second crack occurs, ensuring it is dark and bold, while remaining extremely flavorful.

Once a roast is complete, you can opt to let the beans outgas and settle. This allows CO2 out of the chamber, while allowing the flavors and aroma of the bean to become solidified due to the fact that there are multiple beans enhancing the flavor of one another. There’s power in groups!

Once this degassing occurs over the week, we will place your coffee in gorgeous custom packaging and ship it out directly to your doorstep. This will ensure that you receive coffee at the perfect MOMENT in its flavor arc.

I can’t thank you enough and I look forward to hearing your reactions!

Matt
Lead Roaster

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