2. Roasting method: Light roasted beans generally reach an internal temperature of 180°C – 205°C (356°F – 401°F). At or around 205°C, the beans pop or crack and expand in size. This is known as the “first crack†(for the “second crack,†see below). So a light roast generally means a coffee that has not been roasted beyond the first crack.
3. Taste: Lower level of acidity - higher level of bitterness, highly aromatic when ground
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