Roasting terms: Second crack

The process of roasting coffee is intricate and filled with chemical interactions. These are carried out to enhance the bean’s flavors and smells. The second crack is one of the most crucial phases of roasting. When the coffee bean achieves a specific temperature and pressure, this happens. Anyone interested in making high-quality coffee must comprehend this and how it affects the final result.

The coffee bean begins to break when it reaches a temperature of about 385°F to 395°F. The first crack gets its name from this point on, when the bean starts to expand and leak moisture. The bean also experiences a number of chemical alterations during the first crack, including the emergence of its distinctive flavor and perfume.

Around 435–450°F, the second fracture starts to form at a higher temperature. At this point, the bean’s cell walls begin disintegrating, releasing stored gases and oils. The bean will also expand more than during the initial crack as a result, producing a louder popping sound. The roaster decides to halt the roast at the second crack since the roast has reached the required profile.

The body and acidity of the coffee are two of the most crucial effects. The acidity of the bean reduces as it heats up, and the brightness and fruitiness of the coffee start to fade. It is for this reason that lighter roasts, which are usually terminated before the second crack, have a stronger acidity and a more vibrant flavor profile. Darker roasts offer a lower acidity and a more potent, full-bodied flavor since they are often stopped during or after the second crack.

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