Compared to dark roast, medium roast coffee is roasted for a shorter period of time and has a lighter color. The beans are roasted until they develop the first crack at a temperature of about 210–220 °C. Chaff, a thin layer of skin that covers the bean, is released from the beans during the roasting process. Chaff is a byproduct of roasting and is often taken out after roasting. Chaff coffee is a beverage. Coffee that is prepared from the chaff that is created during the roasting process is known as chaff coffee. The chaff is gathered and made into a beverage that resembles coffee. Chaff coffee has a distinctive flavor and is frequently used in place of ordinary coffee. Dark Roast
Dark roast coffee is darker in color and is roasted for a longer period of time than medium roast. The beans are roasted until they reach the second crack at a temperature of around 240°C to 250°C. The coffee develops a smoky, bitter, and potent flavor as a result of the prolonged roasting process.
When the coffee beans swell and expel moisture, the initial fracture sounds like popping. It often happens between 200 and 205°C and is a sign that the coffee is getting close to medium roast. When the coffee beans swell and release oils, there is a second cracking sound. It often occurs between 225 and 230°C and is a sign that the coffee is getting close to being a dark roast. Second crack sound
Compared to the first crack, the second crack sounds louder and more distinct. It is a sign that the coffee is roasted to a dark degree because it sounds like popcorn popping. The coffee has a richer flavor as a result of the longer roasting procedure, which creates more oil. Coffee is being roasted a second time.
Although it is not advisable, coffee can be roasted a second time. A second roasting of coffee might result in a burnt flavor and destroy the quality of the bean. The best option is to buy freshly ground coffee beans and roast them to the desired amount of roast.
In conclusion, the degree of roast affects the strength of coffee. Dark roast coffee is stronger and has a smoky, bitter, and intense flavor, whereas medium roast coffee is lighter and has a softer flavor. Coffee that is created from the chaff left over after roasting is known as chaff coffee. The first and second cracks are crucial stages in the roasting process because they reveal the coffee’s degree of roasting. It’s not a good idea to roast coffee again because it will lose its flavor.