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On a technical level it is determined by the amount of caffeine in the coffee beverage, however we’re judging it by whether you can taste the coffee in your favorite beverage. How prominent is it when milk is added, and can it cut through the milk to deliver a kick to your pallet.

We judge it by the sharpness it brings to the cup, this is controlled by the roasting process and the amount of natural sugars that are either cooked or not cooked. When you take the first sip of an espresso, we can compare it to something like a green apple vs a red. Both have some acidity but one is a lot more prominent than another.

Commonly considered to be the 3rd and final stage of the coffee roasting curve. It is the amount of “cooking” the coffee beans endure to bring out its desirable flavours from first crack, to the end of the roasting process.

There are 2 prominent stages of a coffee roast. First crack and second crack. The best way to look at this is much like cooking a steak for dinner. A blue or rare steak is as close as it can be to first crack, then at the other end of the scale a well done steak is 2nd crack and beyond.