|
Roast Color
|
Name of Roast
|
Bean Surface
|
Ave. Bean Temp.
(at end of roast)
|
Acidity
|
Body
|
Aroma
|
| |
Light Brown/ Cinnamon
|
Dry
|
380- 400 oF
“First Crack”
|
High
|
Weak
|
Medium
|
| |
|
|
|
|
|
|
| |
Medium light Brown/ American
|
Dry
|
400- 415 oF
|
High
|
Full
|
Full
|
| |
|
|
|
|
|
|
| |
Full Medium Brown/ City
|
Dry
|
415- 435 oF
“Second Crack”
|
High
|
Full
|
Strong
|
| |
|
|
|
|
|
|
| |
Medium-dark brown/ Full City/ Viennese/ Light French
|
Slight oily surface
|
435- 445 oF
|
Medium
|
Very full
|
Strong
|
| |
|
|
|
|
|
|
| |
Dark brown/ French/ Espresso
|
Shiny surface
|
445-460 oF
|
Low
|
Full
|
Medium
|
| |
|
|
|
|
|
|
| |
Very dark (nearly black)/ Dark French/ Spanish
|
Very shiny surface
|
460- 480 oF
|
very low
|
Weak
|
Mild
|
