Roasting
Endothermic Phase
The initial portion of the roast where coffee beans absorb energy for moisture evaporation and chemical changes, causing the bean temperature to rise gradually. This phase spans from charge through the Maillard reaction until near first crack.
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During the endothermic phase, beans transition from green to yellow as chlorophyll breaks down, and the drying process drives moisture from about 10-12% to near zero. The roaster must supply consistent energy through burner heat and drum conduction without scorching the bean surface. As the beans approach first crack, they accumulate enough internal energy to trigger the exothermic reaction, making the transition a critical inflection point in the roast.