Coffee Roasting Basics: A Guide To First & Second Crack
When coffee is roasted, it undergoes a number of chemical changes that can be distinguished by various sensory cues. For specialty coffee roasters, it’s important to pay close attention to these cues in order to achieve a desired flavour and aroma for their coffee. Two of the most distinctive indicators of how beans are changing during the roast are the temperature thresholds known as first and second crack. The two “cracks” are named for their audible popping sound, and typically occur at 196°C and 224°C. To this day, they are used by roasters to reach a target roast profile and develop flavours in the right way.
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