This is the first consumable degree of roast. Coffee seeds have completed the initial flavor development stage called first crack, which is signaled by audible popping sounds. Visually, they are light brown and have a slightly wrinkly appearance. First crack is when a light roast will be stopped

First crack has fully completed and, as the roast continues, the sugars brown further. The surface of the seeds become a bit smoother and less wrinkled. To classify as a medium roast, the second crack, which would sound like a light snapping or crackling, should not be heard. Coffee at this stage smells sweet and often peaks in aromatic intensity.

At this degree, first crack has come and gone. The seeds have developed to the point where the initial sounds of second crack are just beginning. Roasting beyond this point will degrade the coffee's terroir with burnt flavors that eclipse the flavor profile the coffee might offer.