““Beans become light brown and begin to pop and loud cracking is heard. They are almost double in size, and the gas inside has reached critical level and splits the bean cell walls. Starches are converted to sugar and caramelization begins. The internal temperature of beans has reached around 350 degrees F. Richness of flavor has not developed. At this stage the roast can be stopped before the first crack stage is complete and what is known as a Cinnamon Roast or sometimes American Roast level is achieved.””
