Heat Curve and Profiling
From the moment the beans enter the roaster, they start tracing a heat graph (curve). The roaster’s task is to manage this curve:
- Maillard Reaction: The stage where sugars and amino acids react to create complex aromas.
- First Crack: A crucial moment when the pressure inside the bean causes it to pop and expand, releasing its flavor potential.
- Development Time: The stage where the coffee’s body and acidity balance are determined.
Cupping: The Moment of Verification
You can’t judge the success of your roast just by its color. Cupping sessions serve as the roaster’s quality control mechanism. Conducted according to international standards, these tastings allow you to analyze how your roasted profile translates into the cup, scoring acidity, body, and sweetness balance.
BEIGE’s Approach: Hands-On Roasting Education
Our roasting workshops go beyond theory. In our roastery, you interact directly with the machines, following the aromas and sounds, gaining practical, immersive experience.
Transparent Production: The Open Roastery
The heart of BEIGE beats in the space where our roasting machines operate. As a center for experience, our first principle is transparency. We didn’t hide our roasting area behind walls.
When you step inside, the freshly roasted, bread-like aroma and the rhythmic sounds of the roasters are not decor—they are part of the production process.
- Live Observation: Watch green beans transform from sacks to golden-brown through heat and airflow, and experience the excitement of the First Crack firsthand.
- Dialogue with the Roaster: Chat with our head roaster and learn which region (Ethiopia, Colombia, Kenya) is being roasted that day and which flavor profile is being targeted.
