About 20 degrees Fahrenheit higher than the light roast, the color shifts into a chocolate brown. It might have only taken less than a minute to go from light roast to a medium roast but the chemical reactions at ±440°F are much more developed. The bright and lively acidity of the light roasts morph into a smoother, deeper, and more balanced mouth feel. Dark chocolate notes may appear, acidity is reduced, and the flavors are experienced a bit further back. A certain mellowness and maturity prevails.