Vienna: Medium dark brown in colour with a light sheen of oil on the surface that comes out within 24 hours of roasting. The over riding flavours are smoky, earthy, chocolate notes, with some spice. There are fewer nuances in the cup, but there can be intense body. I take Vienna roasts from 455-468 degrees Fahrenheit, completely through the second crack. Roaster temperature is turned off during the second crack. Internal bean temperature and roast manipulation brings the beans up to the desired temperature. Other common names are After Dinner.