Lower grown coffee at a light roast stage forms internal pockets

“Soft coffee” can form internal gaps when roasting. Here are some reasons why…

Low density coffee, light roast

This is a softer bean, lower grown coffee at a light roast stage. The large air gaps are interesting. These occur mainly when the coffee goes through the rapid expansion of first crack. As moisture is liberated from the bean the build up pressure will create bubbles between the layers of the coffee seed / bean. In a “soft coffee”, that is one that is grown and lower altitudes and is not as structurley dense, this will sometimes distort the physical bean. It can happen as well with the gases formed in roasting, chiefly carbon dioxide – the gas pressure can force these gaps in the bean too.

 

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