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Everything You Always Wanted to Know About Coffee |
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No Starbucks In Your Town? Get Them Here And See What All The Buzz Is About |
"cinnamon" brown. During this stage the moisture in
the beans is expelled. When the inside of the bean reaches about 400 degrees
Fahrenheit, it begins to turn brown and the oil is released from the interior of
the bean. This oil contains the distinctive compounds which give coffee its
flavor; the more oil released, the stronger the flavor. Coffee beans will crack
during the roasting process, not unlike popping popcorn. "First crack" and
"second crack" are benchmarks that a roaster will use to gauge how the roast
progresses. The beans will continue to darken and the oils will begin to be
expelled to the surface until the beans are removed from the heat source.
and/or