At what temperature is it best to roast coffee beans to get a medium coffee?

At what temperature is it best to roast coffee beans to get a medium coffee?

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  1. I use a Behmor 1600 Plus for roasting coffee beans at home. I don’t use the bean temperature to determine the roast level. Instead, I time the roast using first and second cracks while using the power settings to adjust the heat being applied. If I want a medium roast, I stop roasting at about 45 sec to 1 min after the first crack.

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  2. There are two factors here. The roaster barrel’s temp and the bean mass temp.
    For a medium roast, I usually take the bean mass to between 440* and 450*F.
    Coffee beans become exothermic at the end of the roasting process. (When the bean mass reaches about 400*) This means the barrel temp of the roaster need not be as hot as the desired final temp of the bean mass to complete the roasting process.
    Overheating the drum can lead to scorched, ashy tasting results by burning the outer surface of the beans. I usually start with a barrel charge temp of around 420*F.

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  3. I use a Gene Cafe roaster and it suggests roasting for 14 minutes at a peak temperature of 455 degrees Fahrenheit for a medium roast. What I consider a medium roast (which is between a high roast and a city roast) typically has a peak temperature of 464 degrees Fahrenheit and is roasted for 16.1 minutes. That particular roaster has a preset roasting plan so it heats up to 464 degrees, cools down to 425 degrees or so, and back up to 464 degrees at the very end of the roasting process before starting to cool the beans down in order for the all important crack of the beans as the water in them evaporates and the beans expand up to two times their size as green beans.
    If you’re roasting on a stove or over a fire it’s a less precise procedure. Sweet Maria’s Coffee has posted a good YouTube video on how to do it to get a medium roast.

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