China Kekecha

We roast over the first crack. The crack is the sound you hear when the moisture in the bean evaporates and the pressure rises, breaking the bean’s cell structure. In light roast, the coffee’s own innate flavours come more clearly to the fore and their acidity is emphasised.

We continue roasting after the first crack has already ended. We adapt the development of the roast to create a hint of toffee in the coffee so that the taste does not suffer.

As the roasting continues (not, however, to the second crack) the flavour and acidity of the coffee decrease slightly and so the mouthfeel grows softer and the flavour more chocolaty.

In this roasting grade, the second crack of the bean is already heard. Acidity decreases further, and the roasting aromas come out. This grade is the traditional espresso roast.

The beans turn glossy when the oil rises to the surface. The roasting aromas come out instead of the coffee’s innate ones. Acidity decreases, the mouthfeel is lighter, and the caffeine content falls somewhat.