Spring carbonic acid, Subst. w., is used in the so-called CO2 process for decaffeination. Carbonic acid (i.e. carbon dioxide) occurs in nature as a gas or dissolved in water. Is a component of the air we breathe in and out. Under certain temperature and pressure conditions, it is an ideal

Italian roast, Subst., f., the darkest roast, used for espressos. The acids recede into the background here, the roasted aromas are strongly pronounced and the beans have an oily sheen.

Viennese roast, Subst., f., the lightest of the dark roasts. Some of the beans have a shine due to the coffee oils, and you can still taste the acids.

French Roast, also French roast. Belongs to the dark roasts. The beans have a stronger shine. The roasted aromas are in the foreground, the acids are very delicate.

Second crack, a phenomenon during the roasting process: with darker roasts/higher temperatures, the beans crack a second time, their cell structure changes and oils come to the surface. Applies to many French roasts, crema and espresso roasts.

First crack, is the first crack of the beans during roasting. The residual moisture in the beans evaporates and the beans gain more volume. S. Roasting profile.