From Green Beans To Perfect Brew
A Day in the Life of a Coffee Roaster
If you’ve ever wondered about the magic that turns raw coffee beans into the rich, aromatic brew we all love, then a day in the life of a coffee roaster will give you a glimpse behind the scenes of this intricate process. It's a day of precision, passion, and an undeniable love for the craft. So, let's step into the shoes (or the apron, rather) of a professional coffee roaster and explore the highs, the lows, and everything in between.
7:00 AM – The Roaster’s Day Begins
Image above used from FreePik.com
A coffee roaster’s day starts early, usually before the sun rises. The day begins with a cup of freshly brewed coffee — a ritual that helps fuel the day ahead. It’s a moment of quiet, a few minutes of reflection before the bustle of the day begins. Many roasters will taste the coffee they’ve roasted from previous days or evaluate a new batch. This is their personal check-in with the product they’re about to work with.
While sipping on that first cup, roasters also check their schedules for the day. Some will be roasting multiple batches for local cafes, others may be preparing special orders for direct-to-consumer shipments. Each batch is different, requiring different attention, temperatures, and time.
8:00 AM – Preparing the Roasting Equipment
Image above was used from a free image off of Unsplash.com
Before the beans even touch the roaster, the equipment needs to be prepped. The roaster checks the machines, ensuring everything is clean and in working order. Cleaning is essential; oils from the coffee can build up and affect the taste if not properly maintained. The roaster checks the gas levels for the roaster (if it’s gas-powered), makes sure the drum is spinning properly, and calibrates the temperature controls.
This part of the process is a bit like prepping a kitchen before cooking a great meal — it might seem boring to some, but it’s crucial for making sure everything turns out just right.
9:00 AM – Sourcing the Beans
Image above was used from a free image off of Unsplash.com
Once the equipment is ready, it’s time to focus on the most important part of the roasting process: the beans themselves. Coffee roasters don’t just pick any beans. They often work directly with coffee farms, importers, or brokers to source beans of specific origin, quality, and flavor profile. This is where the artistry of a roaster really comes into play.
Roasters will often smell, touch, and feel the green coffee beans to ensure they’re up to their standards. Some will even sample beans before committing to a full batch to check for defects. The size and color of the beans are also important, as they can influence how they roast.
Once the right beans are chosen, they’re weighed out according to the desired batch size. Roasters often use high-quality scales to measure the exact weight, ensuring consistency from batch to batch. Even a small variation can change the final result, so precision is key.
10:00 AM – Roasting the Coffee
Image above was used from FreePik.com
Now the magic happens. Roasting is part science, part art. The roaster places the green beans into the drum of the roaster, and the heat begins. Depending on the roaster’s profile, the temperature, and the time, the beans will slowly transform into something entirely different — a fully roasted coffee bean.
Throughout the roasting process, the roaster will keep a close eye on the temperature, the color of the beans, and the sounds they make. This is where the term “first crack” and “second crack” come in. These are key indicators that tell the roaster how the coffee is progressing. First crack signals that the beans are entering a light roast stage, while second crack indicates a medium to dark roast. Roasters have to act quickly during this phase to pull the beans out at the precise moment.
Every roaster has their own approach to roasting, using different profiles for different beans. Some might go for a light roast to highlight fruity, floral notes, while others may aim for a dark roast to bring out deep, smoky flavors. Roasting is an art that takes years of practice to master, and each batch requires careful attention.
12:00 PM – Cooling and Resting
Image above used from Gastropod.com
After the roast is complete, the beans are quickly cooled down. Roasters often use air cooling systems to bring the temperature down rapidly, stopping the roasting process immediately. The beans are then transferred to large cooling trays where they’ll sit for a short while.
It’s also during this cooling period that roasters may inspect the beans one last time for defects or inconsistencies. They might “crack” a few open to check the interior — ensuring they’ve roasted evenly and developed the right flavors. Once cooled, the beans are stored in containers until they’re ready to be packaged or shipped.
But there's a catch: fresh coffee beans need time to rest after roasting. This allows the gases (mainly carbon dioxide) to escape, which can affect the flavor if brewed too soon. Depending on the coffee, it may be left to rest for anywhere from 12 hours to a couple of days. The roaster knows when the beans are at their peak, ready to be brewed to perfection.
1:00 PM – Packaging and Quality Control
Image above is from a free image off of Unsplash.com
Once the beans have rested, they’re ready for packaging. The roaster will typically pack the coffee into bags with special one-way valves that allow gases to escape without letting air in. This keeps the coffee fresh longer.
Before sealing the bags, the roaster will often perform a final quality control check, cupping (tasting) the beans to make sure the flavors align with their expectations. This is one of the most exciting moments of the day, as it’s a chance to taste the fruits of their labor. The roaster may take detailed notes on each batch, adjusting future roasts based on their findings.
2:00 PM – Shipping and Customer Service
Now that the coffee is packed and ready to go, it’s time to prepare orders for shipment. Whether it’s wholesale orders for cafes or retail orders for customers, the roaster will carefully prepare each package, making sure it’s labeled correctly and sent to the right place.
During this time, the roaster might also interact with customers, answering questions about their beans or providing brewing tips. Some roasters even engage in the community by hosting tastings or educational events about coffee. These moments help strengthen relationships with customers and share the roaster’s passion for the craft.
3:00 PM – Time for Learning and Experimentation
No day is complete without learning and experimenting. Roasting coffee is a continuous journey of improvement, and roasters are always refining their techniques. They might try new profiles, explore different beans from around the world, or attend workshops to stay up-to-date on the latest trends in the coffee world.
Many roasters will also taste other coffees throughout the day, comparing them to their own and taking note of new flavors, aromas, or techniques. Whether it’s trying a new coffee brewing method, or attending a cupping session to evaluate different coffee varieties, there’s always something new to learn in the world of coffee roasting.
5:00 PM – Wrapping Up the Day
As the day winds down, the roaster will clean their equipment again, preparing for tomorrow’s batch. Some roasters will finish up by reviewing their notes from the day — taking stock of what worked well and what could be improved. If they’ve got any leftover beans, they may take them home for a personal brew.
In the world of coffee roasting, every day is a blend of science, art, and passion. The roaster may have spent hours carefully crafting the perfect batch, but their work is far from over. Each cup of coffee is a reflection of the roaster’s dedication to their craft and their unending desire to bring out the best in every bean. And as the day ends, they know that tomorrow, it all starts over again — because when you’re a coffee roaster, the pursuit of perfection never truly stops.
A day in the life of a coffee roaster is not just about turning green beans into roasted perfection; it’s about curating an experience. It’s about developing relationships with the beans, the customers, and the coffee community. Every roast is a new opportunity to create something special. And that’s what makes the life of a coffee roaster so rewarding.
Images from this blog were taken off of Unsplash.com and Freepik.com
Go check them out, they have a lot of great pictures.
Thank you for reading and as always, I hope that you learned something new today! Be on the lookout for new blogs coming soon!
- Pete Cortese