You then enter the world of Maillard. Here, start to focus on the smells that escape your beans, notice the color of the coffee.
This Maillard reaction reduces the sugar in your grains! You should be able to smell the aromas of fresh bread or even hay!
Increase the fire slowly, every 2 minutes approximatively.
Your beans caramelize and change color. A lot of CO2 escapes from your coffee!
Note: the outer skins of the coffee beans are burning here. If you are close to a window, you can quickly blow in the handle to evacuate the skins that could give a smokey taste to your coffee afterward.