I was flicking though some old photos and spotted this one, an early small batch roast which failed. If you look at the right side of the photo, about half way down you’ll see a dot - that’s a bean that has over roasted and cracked - we call that second crack when the coffee is exothermic - just past the point of optimum roast for this bean. The coffee begins to loose its origin flavour and take on a roast flavour - kind of like steak cooked on the BBQ can change from having its desired texture and flavour to taking on the flavour of char grill - its a personal choice but I prefer to allow the coffee origin to shine through.
