A roast-related flavor, sometimes used negatively, but it can also be a positive flavor attribute. Usually grain flavors indicate a too-light roast, stopped before 1st 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... concluded, like under-developedUnder-developed refers to roast problems, usually too-light roasts. If a coffee is not roasted until the reactions responsible for the audible First Crack are completed, there will be... grain flavor. It can also result from baking the coffee, long roasts at low temperatures.
Grain sweetnessSweetness is an important positive quality in fine coffees, and is one of five basic tastes: Sour, Sweet, Salty, Bitter, Savory (Umami). In coffee, sweetness is a highly... in some coffees is desirable, like malted barley, wheat, toast, brown bread, malt-o-meal, graham cracker, etc.
