Coffee roasting transforms green beans into flavorful coffee through the Maillard reaction and caramelization at 370–540°F. Learn the 3 stages, roast levels, and roaster types.

Light, medium, medium-dark, and dark: the 4 coffee roast types explained by temperature band, caffeine, acidity, and flavor. Includes a quick-reference table.

The roasting curve decoded: turning point, rate of rise, Maillard window, and development time ratio. Learn to read your bean temperature graph and repeat great roasts.