The Roasting Process

Roasting coffee beans unlocks the aroma and flavors inside the raw green coffee beans. The roasting starts a chemical reaction as the beans are rapidly brought to extreme temperatures. When the beans reach the roast, they are quickly cooled to stop the process. These now Roasted beans smell more like the coffee we know and love. The medium roast coffee beans are a patchy brown color. 

The First Crack

The first crack is a coffee roasting term to describe the audible cracking sound when roasting a coffee bean. This audible cracking sound signals that the bean is approaching edibility. The crack happens because the coffee beans expand with the moisture having evaporated and the resulting pressure causes the bean to crack open. There are two cracks during the roasting process and light, and the medium roasts finish between the two cracks. The light roasts, roasted until just after the first crack when they visibly change color and crack.

Medium Roast

Medium roasted beans reach internal temperatures of 410°F. the beans pop or crack while expanding. A medium roast is when the coffee beans are roasted to after the first crack and just before the second crack. We list here the best medium roast coffees.

The Medium Roast coffees are the more common coffees we are all familiar with. These are well balanced coffees with less acidity and more intense flavors that highlight the origin beans profile flavor. The medium roast coffee bean is a brown color and rarely has an oily surface. These coffees are of medium acidity and medium body and a well-rounded flavor profile. Roasting to medium level preserves many of the unique flavors of the coffee’s origin bean.  It burns away the grainy taste of the light roast. The roasting process emphasizes the caramelised sweetness of the longer roast. Culminating in a well-rounded, balanced coffee with slightly darker sweeter flavors.

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Common Medium Roasts

Some more common roasts in the Light Roast category are Light City and Half City, the Cinnamon Roast, which is tricky because it’s roasted to just before first crack. The New England roast gets roasted until the first crack and then halted.

American Roast

American Roast is a roast with a medium light brown color. Roasted at 210 °C (410 °F) the American Roast is the traditional roasting style of American coffee, producing complex flavors with a muted acidity in addition to  higher caramelisation. It still preserves the origin of character.

American roast coffee

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breakfast coffee

Breakfast roast

Breakfast roast coffees are mild and balanced. They don’t have too much body, but they aren’t weak either. They won’t be acidic but still have a kick.

 

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