The beans are removed from the machine at the end of the first cracking or immediately afterwards. Beans roasted with this method are light in color and highly acidic. This technique is the most advanced type of roasting today and has a long history in the Scandinavian countries. In the glass it is acidic, winey, sweet (especially if done well) and juicy, with a herbal and fruity aroma. Very slightly caramelized and small in size. If not made well, it becomes grassy, sour and tart.