Sugars are heavily caramelized (read as burned) and are degraded; the woodyGenerally a taste defect from age; old green coffee, perhaps yellowing in color. This is due to the drying out of the coffee over time, and as the... bean structure is carbonizing, the seed continues to expand and loose mass, the bodyAssociated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all... of the resulting cup will be thinner/lighter as the aromatic compounds, oils, and soluble solids are being burned out of the coffee and rising up to fill your house with smoke. 474 is well beyond any roast I do on the Probat. Second crackAfter First Crack, a roast reaction around 440 to 450 degrees that is distinguished by a snapping sound. Second Crack is the second audible clue the roaster-operator receives... is well finished. I will go as high as 465 on a couple blends, and that’s my limit.
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