In coffee production, “first crack” refers to the stage of the roasting process when the coffee beans begin to make a popping sound, similar to popcorn, due to the internal pressure of the beans increasing.
During the roasting process, the coffee beans absorb heat and the water inside the beans begins to turn into steam. As the temperature of the beans increases, the internal pressure of the beans also increases, and when it reaches a certain point, the beans will begin to make a popping sound.
The first crack stage is an important marker of the roasting process, as it signals that the coffee beans have reached a specific level of roast. The timing of the first crack and the duration of this stage can vary depending on the type of coffee bean, the size of the batch and the desired roast level.
The first crack stage is followed by the development stage, in which the coffee starts to develop the flavours and aromas that are characteristic of the final product. Roasters carefully monitor the first crack and adjust the roast profile to achieve their desired flavour profile.
Also see Second Crack.
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