Roasting Level |
Discharge Temperature |
Discharge Timing |
in the cup |
light |
204-207 |
Last stage of first crack |
acidic, winey, juicy with floral and fruity aromatic, |
medium |
208-212 |
Within one minute after first crack |
sweet, light caramelly, with ripe fruity, possible to maintain each coffee's unique characteristics. |
well done |
213-216 |
Between one and two minutes after first crack |
caramelly and sweet, medium body, well balanced |
dark |
218-222 |
Between right before second crack and early stage of |
bittersweet, caramelly, chocolaty with heavy, syrupy body |