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Roast Your Own Coffeeby Ryan Jacobs Page 1 | Page 2 | Page 3 | Page 4 | Page 5 Monitoring The RoastNow, monitor the coffee beans and watch for the color of bean you desire. Pay attention to the smells as well. If you let your roast continue long enough, you will notice a second series of cracks. This is known as (you guessed it) the second crack. Little tiny black chips will start blowing off the bean during this phase. To achieve a full city roast, you should normally stop at the beginning of this series of cracks. If you would like the darker roast of a typical Espresso blend or a French or Vienna roast, you should keep the beans roasting. You will notice the beans becoming shiny and a thicker cloud of smoke coming from the roast chamber. The sheen comes from the oils of the bean, which are coming to the surface.
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