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“If you prefer darker roasts and you like lots of body then Brazilian or Indonesian will suit you fine. They tend to have great body, take to a dark roast well and have less acidity.”
― Matt Milner, Coffee Roasting at Home - Love at First Taste - Quick & Easy Starter Guide

“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.”
― Matt Milner, Coffee Roasting at Home - Love at First Taste - Quick & Easy Starter Guide