||Raw bean is 12% water by mass.
||Volatile vapors cause bean to expand.
||Bean is still expanding. Acidity content higher than sugar.
||Bean at max expansion.
Balance of acids and sugars.
|More gasses are lost.
||Aromas decrease. Sugars caramelize.
||Acids radically decrease. Sugars caramelize.
||Bean loses characteristic coffee flavor.
|Light brown. Smells of baking bread.
||Darker brown. Larger in size
||Bean chips begin to fly off. Smooth and brown. Oil is visible.
||Dark brown. Beans have oil on them.
||Black and oily.
||Dark black. Very oily. Burnt smell.
||Black, oil is dried off.