Visual examination during roasting is just one of the ways to determine where the coffee is in the roast process. By itself, it is of limited use. When complimented by the audible cues (first and second crack) and the aromas of the roast process, it is extremely informative. Beware that coffee is more about exceptions that rules; Sumatras often look like they are in the City roast while in fact they are into 2nd Crack. On the other hand, there is an occasional coffee that over-represents the degree of roast, that looks darker than it truly is, such as some Kenyas and St. Helena (and some would say that dry-processed Brazils are in the category too). Dry-processed "natural" coffees do not roast to an even color, so it is hard to judge the median color of the batch to determine the degree of roast. And none of these factors necessarily have a bearing on the quality of a raw coffee: quality is determined in the cup! |
