“It is good to love as many things as one can, for therein lies true strength, and those who love much, do much and accomplish much, and whatever is done with love is done well.” – Vincent van Gogh

1) The bacterial kill from the inital (350 F) temperature
2) The drying phase – usually a little lower than your final temperature 240-260
3) A final stage slightly hotter temperature to bring out the roast flavor of the bean. Some delicate beans don’t need this stage.