Coffee Roasting

Light roasts are stopped soon after first crack and keep more of the origin's acidity and fruit or floral notes. Medium roasts balance sweetness, body and acidity. Dark roasts are taken into or past second crack, which brings out roasty, chocolate and smoky flavors and reduces acidity.

Yes. You can start with a pan, an oven or a hot-air popcorn popper, but a dedicated home roaster gives much better control over temperature and roast time, which makes results easier to repeat.

First crack is an audible popping sound, similar to popcorn, that happens as moisture and gases expand inside the bean. It marks the point where coffee becomes a light roast and is the main milestone roasters use to time a roast.

Freshly roasted coffee releases carbon dioxide for several days. Most filter coffee tastes best after resting about 2 to 7 days, and espresso roasts often benefit from 7 to 14 days.