Coffee glossary
First crack
The audible cracking of coffee beans in the roaster as steam pressure splits their structure, around 196 °C. The start of drinkable roast.
The audible cracking of coffee beans in the roaster as steam pressure splits their structure, around 196 °C. The start of drinkable roast.
Everything a roaster calls development happens after it. A light roast is dropped shortly after first crack, a dark one closer to second.