This episode offers a comprehensive overview of coffee roasting, detailing the chemical reactions, stages, and resulting profiles involved in transforming green beans into a finished product. It highlights two critical reactions: the Maillard Reaction, responsible for browning and diverse flavor compounds like toasted and nutty notes, and Caramelization, which develops sweeter, caramel flavors and dictates color and body at higher temperatures. The roasting process itself is broken down into three key phases: Drying, Browning/Maillard (culminating in First Crack), and Development (where Second Crack may occur), each contributing to the bean's transformation. These processes ultimately lead to distinct roast profiles—Light, Medium, and Dark—each with unique characteristics regarding acidity, body, and flavor, from fruity and floral to bold and smoky. Finally, the text briefly touches upon common roasting equipment, such as drum and fluid-bed roasters, explaining their respective heating methods.  NotebookLM