Roast profile, Subst., n., is the specification for the individual roasting of a coffee. It essentially consists of duration and temperature and depends on which flavors are to be developed in particular and whether it is to be a filter coffee or an espresso, for example. There are 2 distinctive points: the first crack and the second crack. A clearly audible crack is heard during the first crack, which is triggered by the increasing pressure in the cells of the beans. The second crack takes place at a higher temperature. This is where the cell structure of the coffee bean breaks down and the oils it contains come to the surface. As a result, darker roasted beans often shine.
