Weigh Green Batch and Pre-Heat Roaster
30 minutesCalculate green weight for target roasted yield accounting for moisture and roast loss.
Field context
This workflow is part of 4 niche fields
Complete guide for coffee roasting home — step-by-step workflow, tools, checklist, and expert tips to get started.
Calculate green weight for target roasted yield accounting for moisture and roast loss.
Drop beans at target charge temperature and monitor rate-of-rise through yellowing.
Control time from first crack to drop; target 20–25% DTR for filter, 15–20% for espresso.
Cool to ambient within 4 minutes, rest 24–72 h, then seal in valve bags with roast date.
Calculate green coffee input weight needed to achieve desired roasted output after moisture loss.
Track development time from first crack to drop for consistent roast profiles.
Estimate peak flavor window based on roast date and storage method.
Size storage containers and valve bags for batch yield.
Drop temperature and time benchmarks.
| Level | Drop Temp (°C) | DTR | Color |
|---|---|---|---|
| City | 205–210 | 20–25% | Light brown |
| City+ | 210–215 | 18–22% | Medium brown |
| Full City | 215–220 | 15–20% | Dark brown |
Use identical green weight and charge temp for every batch when dialing in a profile.
Coffee needs 24–72 h degas post-roast — brewing same-day tastes grassy and uneven.
Chaff is highly flammable — clean collector after every roast and never leave roaster unattended.