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is known as “ first crack ”. The stage gets its name from the popping sound that happens when the moisture in the beans begins to rapidly escape – much like popcorn in a microwave . “ That ’ s the point where you need to turn the heat and the gas down ,” notes Bryant . “ A good analogy for what ’ s going on at this stage in the process is thinking of it like the steam in a sauna . If you pour water on the rocks in a hot sauna , it gets really steamy , and the temperature can quickly skyrocket . Roasters are the same way . There are a lot of factors that influence temperature spikes , so you have to be very careful .”
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In order to offset the temperature fluctuations , Bryant maintains precise control during the roast sequence . “ You want the software that measures temperature fluctuations in the roaster through the thermocouples to show a nice , steady , graceful ‘ S-shaped ’ curve . The temperature goes up and down during the different stages of the process , but you never want any incredibly sharp increases or decreases in the temperature .” Bryant believes that the process of coffee roasting is equal parts art and science . “ In order to ensure a consistently delicious final product , I have to channel my creative passion into the roasting process – while still remaining diligently aware of the technical side of things , as well .”
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Over the past several years , Bryant has bolstered her mechanical and technical knowledge by learning how to fix many elements of her roasting machine by herself . In the process , she has formed a close relationship with the technical support staff at Mill City Roasters , who have gone to extreme lengths to help her navigate any mechanical challenges that she experiences
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