First, Crack Them Open (Like Americans Do!) (Published 2008) (2024)

FAQs

What does "first crack" mean? ›

At approximately 196 °C (385 °F), the coffee will produce a cracking sound. We refer to this point as the 'first crack', marking the beginnings of a lighter roast. At the first crack, a large amount of the coffee's moisture has been evaporated, and the beans will increase in size.

Full City + ~425 - 435 °F, 218 - 224 °C (Medium-Dark) Pulling a roast during the first few snaps of 2nd crack is sometimes called "Full City+". It's not quite dark enough to be called Vienna yet, but it's just past Full Medium.

The first crack of the coffee bean comes at about 385°F in the roasting process. Once the roaster hears the sound of the first crack, he or she will know that this bean is beginning to reach the stage of light roast.

The first series of cracks will last somewhere between 1-1.5 minutes depending upon on bean type and quantity of beans being roasted. Think of this series of cracks as your alarm bell. Your coffee is now tan and, depending upon ones own tastes, or bean type, can be stopped from this point on. The beans then go silent.

: to open (something, such as a door or window) slightly. Could you please open the window a crack? It's getting hot in here.

Up until this stage, the beans have been absorbing heat energy and building up internal pressure. At around 196°C, the beans will emit a cracking sound from within the drum, not unlike the sound of corn kernels popping. This is called “first crack”.

The number refers to the strength of the roast as opposed to the bean means 4 plus 20 in coffee. Explanation: They are beginning to darken and have a stronger coffee flavour after being roasted for a little while longer. Extra-long roasting for a flavorful punch.

Some coffee drinkers think dark roasts are stronger and have more caffeine kick than light roasts. The truth, however, is that caffeine content remains pretty much the same during each stage of the roasting process. The difference between roasts is taste, not the amount of caffeine.

To fully realize the flavor potential of the beans, premium roast coffee is typically roasted to a medium or dark level. Some of the delicate flavors and aromas of coffee beans are not showcased when they are roasted to a lighter level as roasting accentuates delicate flavors.

The second crack is where the roaster decides to stop the roast as they have reached their desired profile. One of the most important effects is on the acidity and body of the coffee. As the bean reaches higher temperatures, the acidity decreases, and the coffee begins to taste less bright and fruity.

What does first crack sound like? ›

When the internal temperature of the bean rises, the water bound up in the coffee is transformed to water vapor, that is, steam. As the moisture forces itself out of the coffee bean, we hear the first crack, a popcorn like sound, and can often see moisture leaving the coffee.

The study found that a small amount of water added to coffee beans immediately before grinding means less coffee is wasted and there is less mess to clean up.

First Crack:

The first of two distinct pyrolytic reactions in roasting coffee, first crack is distinguished by a loud cracking or popping sound, similar to popping corn, and occurs in most roasters between 390-410 degrees F. This is a much louder and more forceful sound than second crack.

Light Roast

When roasting, beans typically pop at around 350º. This popping sound—known as the “first crack”—serves as the cue that the beans have reached a Light Roast. A common misconception is that Light Roasts don't have as much caffeine as their darker, bolder counterparts.

In the coffee industry, there is a very simplified classification for the degree of roast which includes Light, Medium, and Dark (we'll call it the Simple 3).

“Crack” is a slang word that refers to crack cocaine.

A coffee bean can look more patchy in color, with light and dark areas, during first crack, whereas by the time second crack is under way it will have more even surface color in a single bean. The bean-to-bean- color variation should be farm more uniform in second crack.

2nd crack sounds more like rice crispies, having a higher frequency of a pop than 1st. The smoke is also thicker and heavier.