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When roasting coffee, there are natural boundaries that differentiate light, medium, and dark roasts. If you've ever made popcorn in a pot, you know it has to reach a certain temperature before the kernels start popping. It seems to take forever, then suddenly, if you are heating them evenly, they all seem to pop at once. Coffee is similar, but instead of popping, the beans "crack." This quiet popping sound comes from the beans forming microcracks and slightly expanding. Coffee beans typically go through two phases of cracking during roasting. The first crack occurs when the beans release steam and expand, marking the beginning of a light roast. This usually lasts about a minute. If you continue roasting, the beans will reach the second crack. This signals the transition to a dark roast. Medium roasts are generally achieved between the first and second cracks, depending on how long you continue roasting after the first crack. Roasting beans to a dark roast requires more time and careful attention to avoid burning them. While darker roasts lose some density, the caffeine content remains relatively stable. However, when coffee is measured by volume (e.g., scoops), light roast beans often contain more caffeine because they are denser than dark roast beans. This is why light roasts are generally considered to have more caffeine when measured this way. Dark roasts, though, often pair better with sweeteners and fats, which is why they are commonly used for espresso-based drinks. #coffeestr #☕

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0d3f0 - 1y

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