brown, and acquire a satin gloss - not oily, but a satin sheen.
This may be an artifact of the difference between wok and air roasting .
but I often (usually?) hear second crack (when I can hear it at all)
seeing oil, or even, often, "the sheen". Some varieties make it into a
"rolling second" that even I can clearly hear with little or no "sheen"
and I take the appearance of oil as evidence that the roast is "past
I am speaking not only of the beans roasted in a wok, but in the FR+ as
well. I have been observing this for at least a year using both
methods. Even Tom, in his description of the stages of roasting
mentions the smooth satiny appearance of the beans at "full city", as
opposed to the rough or matte appearance at "city" stage. I NEVEr see
oil before second crack, but the smooth surface just before second crack
is very consistent both in wok and air roaster.
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