|Raw bean is 12% water by mass.||Volatile vapors cause bean to expand.||Bean is still expanding. Acidity content higher than sugar.||Bean at max expansion.
Balance of acids and sugars.
|More gasses are lost.||Aromas decrease. Sugars caramelize.||Acids radically decrease. Sugars caramelize.||Bean loses characteristic coffee flavor.|
|Bean Appearance||Green and
|Light brown. Smells of baking bread.||Darker brown. Larger in size||Bean chips begin to fly off. Smooth and brown. Oil is visible.||Dark brown. Beans have oil on them.||Black and oily.||Dark black. Very oily. Burnt smell.||Black, oil is dried off.|