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Is just using a timer a good way to roast coffee beans? I've always heard you have to really pay attention and listen to the coffee crack. A medium roast is between the first crack and the 2nd crack. A dark roast is after the 2nd crack but it takes a really skilled roaster to find the balance between a dark roast and burnt coffee beans. (the 2nd crack is also a lot softer sounding than the 1st crack). I've never tried this myself - it's just stuff I read on the internet.
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