During any roasting process, you should see the following:

• After a few minutes, the green beans will turn a lighter yellowish color and emit a grassy aroma.
• The beans will later start to steam as any water in them is released.
• The steam will become fragrant. Soon after that, you will hear the "first crack." The cracking sound occurs as the real roasting starts to kick in. The sugars in the beans start to caramelize, more water is released, the structure of the bean breaks down and oils start to be released.
• During the first crack, the beans are at an American roast. You can stop here if you like very lightly roasted coffee. The beans are medium brown, but not oily.
• The beans then begin to caramelize more, and oils appear on ends of beans, the bean expands as the roast darkens.
• As the, the "second crack" Pieces (chaff) will be blow away from the bean. You may want to stop roasting at the first sign of the second crack you are then at a medium Viennese Roast, the bean is a darker brown and the ends of the bean will be shiny.
• After the second crack, the sugars will start to burn and a little smoke will appear. The beans will be very dark brown and the entire bean will take on an oily appearance. You are then at an Espresso Roast at the first signs of smoke.
• As the beans become hotter and the sugars continue to burn, Smoke is a lot more prevalent.
• If you bought your beans because of their country of origin, at this point, it's not going to matter where they came from. Your beans will be at a French Roast, very oily and almost black in color.  We here at Gotcha Coffee  tend to like a medium brown Viennese roast where the bean can deliver the very best aroma and flavor they have to offer.

Have Fun Roasting!