City+ roast is an ideal roast level that occurs roughly between 425 and 435 degrees Fahrenheit in many coffee roasters with a responsive bean probe where First CrackFirst crack in one of two distinct heat-induced pyrolytic reactions in coffee. It is distinguished by a cracking or popping sound in the coffee, and occurs between 390 and 410 degrees Fahrenheit in most coffee More starts in the 395 to 405 degree range. Also called a medium roast. This range of roast temperatures is after City roastCity roast is what we define as the earliest palatable stage that the roast process can be stopped and result in good quality coffee. City roast occurs roughly between 415 and 425 degrees Fahrenheit in More (hence the + !) and indicates that the coffee has been allowed to develop further, anywhere from 10 seconds to 1 minute or more depending on roast method, after the last “pop” of First CrackAn audible popping sound heard during roasting. In coffee, one refers to "first crack" and "second crack," which come from two different classes of chemical reactions.: An audible popping sound heard during roasting. In coffee, More was heard. These times and heat ranges vary greatly depending on the roast machine and green coffeeThe processed seed of the coffee tree fruit. Coffee is a flowering shrub that produces fruit. The seeds of the fruit are processed, roasted, ground and prepared as an infusion.: Coffee is a flowering shrub More. The benefits of City+ roasts is the balanceSuggests a harmony and proportion of qualities, and implies mildness since no one quality dominates.: Balance is both an obvious and slippery taste term. It implies a harmony and proportion of qualities, and perhaps a More between moderate roast flavor and the origin flavorOrigin Flavor is a term we use to describe coffee flavors that are intrinsic to a particular coffee from a particular origin, and in contrast to flavor we term "Roast Taste": Origin Flavor is a More of the green bean; astringentAstringency is a harsh flavor sensation, acrid flavor, that provokes a physical reaction on the toungue, the tactile feeling of papery dryness. It can have saltiness, sourness and bitterness as components. It is certainly the More, sourSour is one of four basic sapid (in the mouth) tastes: Sour, Sweet, Salty, Bitter (and possibly a 5th called Umami which indicates savory flavors). In coffee, sourness in moderate amounts of favorable, although the More or “baked” light roast flavors are reduced, yet the flavors specific to a particular coffee lotCoffee can be separated by lot in any number of ways usually by the processor to distinguish one area of the farm, a particular altitude, particular trees, a particular day's pickings, a particular processing method, More are still expressed in the cup flavor. City+ has a brown color and may not yet have the smooth surface that comes as further browning and bean expansion occur as the coffee approaches 2nd crack. This is a term Sweet Maria’s basically invented (well, designating a +), and while used in the trade a bit, it has it’s context in our communications to home roasters more than anything.x
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