General Roasting Times

A Note On Popping While Roasting When you notice some of the cocoa beans beginning to split open (again from air expansion), this is a good indicator that the roast is near completion, except in the case of finer, Criollo-type beans, where this is a sign that they may be overroasted. Ideally, with Criollo beans, you will be able to determine the exact time and temperature required to produce an ideal toasting and not rely on looking for the skin to split. This time and temperature is something you will have to determine through trial and error until you are satisfied with the final result.