Santoker Masterclass Part 2: The Art of Finishing Your Roasting

In the first part of our Santoker Masterclass, we looked at the machine’s physics, RPM, and AI prediction. But when exactly should you open the door and let the beans fall into the cooling tray?

The end of a roast – what we call "The Drop" – is where you truly shape the coffee’s character. Here, we dive into how to use data instead of guesswork to hit the perfect balance between acidity, sweetness, and body.

Roast Analyzer: No more guessing the color

Our eyes are poor at judging color under the warm light of a range hood or in a dark roasting room. If you want consistent results, a coffee analyzer (roast level meter) is your most important tool.

Within the industry, we talk about two values (often measured in Agtron):

Whole Bean Value: The measurement directly on the whole beans. The surface often looks darker than the inside of the bean.
Powder Value (Ground Coffee): This is where the truth lies. By measuring the ground coffee, you find the actual "roast level" that dictates the flavor in the cup.

BloomVik guidelines for Agtron:

Competition Style (Light): Powder value around 85.
Medium Roast: Powder value around 70.
Espresso / SOE: Powder value around 63 (Bean surface approx. 58).

PourSteady PS2 - Automatiseret Pour-Over Robot - BloomVik

2. Debunking the "Light Roast Myth"

In the specialty coffee world, you often hear that "real" coffee should be roasted ultra-light. But let's be honest: if you serve an underdeveloped, light roast to your guests, most will experience it as "sour water."

Professional roasters push the limits in competitions, but in everyday life, it's about development. A good bean tastes fantastic at many different roast levels, as long as the heat is controlled correctly. Roast what you love to drink yourself – whether it's a bright Ethiopian or a full-bodied, dark espresso.

Santoker R500 + Santoker Smoke Killer 1 – Komplet røgfrit ristnings-sæt - BloomVik

3. When should I "drop"? (Practical guidelines)

If you don't have an analyzer yet, you can use the time after First Crack (the point where the beans pop like popcorn) as your guide:

For Filter Coffee (Pour-over):

Target: Powder Value 70–80.
Timing: Drop the beans about 1:00 to 1:30 minutes after First Crack starts (towards the end of the crack phase).
Temperature: If First Crack starts at 188 °C, you will typically drop around 200–205 °C. This allows time to develop sweetness without losing the floral notes.

For Espresso:

Target: Powder Value around 63.
Timing: Here we need more development and a more porous bean structure, so the coffee is easier to extract under pressure. Drop the beans just as the very first signs of Second Crack appear.

Santoker X3 Master – Den ultimative legeplads for mikroristning (50-300 g) - BloomVik

4. The Science Behind "The Crack": ROR Dip & Rebound

When the beans reach First Crack, something fascinating happens physically. The beans go from absorbing heat to suddenly releasing huge amounts of steam and CO2. This process is endothermic – meaning the beans "steal" energy from the drum to pop.

This appears on your computer as a "ROR Dip" (the curve dips).

The trap: Many beginners make the mistake of turning up the heat here to counteract the dip. Don’t do that!
The solution: When the beans finish popping, the curve often rises aggressively again ("Rebound"). Since the beans are now dry and light, you risk burning them on the surface. Make sure to lower your gas flame/heat level well before and during First Crack so you land softly.

5. Summary: The Path to Mastery

Coffee roasting is a journey that never truly ends. A good routine with preheating (BBP) gives you the same starting point every time, while understanding Agtron and development time ensures that you actually achieve the flavor you dreamed of.

Do you have questions about your roast curve, or are you unsure about your Agtron measurements? We love diving into the log files with our customers.

Happy roasting from the BloomVik team!

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