What Do You Do After First Crack?

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First Crack: How to Recognize and Manage

  • First crack begins when coffee beans reach around 196°C. The cracking happens when moisture creates steam that builds pressure, causing the beans to crack open.
  • After first crack ends, second crack should start after 30 seconds to 4 minutes. Some fast roasters merge first and second crack.
  • In some roasters, second crack starts in 6 minutes. In larger roasters, second crack starts between 14-18 minutes. A very loud first crack means green coffee.

Medium Roast: Achieving the Perfect Balance

  • After first crack, deciding when a medium roast is done depends on the bean and roast profile.
  • Generally for a medium roast, drop beans around 428°F and aim for 20-25% development time ratio (DTR).
  • Focus less on rate of rise (RoR) and more on bean color, smell, and taste.

Deciding When to Stop the Roasting Process

  • Whether to stop after first crack depends on customer preference.
  • Light roasts highlight bright, natural characteristics. However, very light roasts can taste sour.
  • Darker roasts mute bright notes. First crack is when all beans start cracking, not just the first few.

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