In the Cup · 02: First crack is a result, not a switch

IN THE CUP · 02
First crack is a result, not a switch

Many roasters treat first crack as the moment flavour begins. It isn't.

1. Once the beans dry and turn yellow, browning begins. Maillard reactions and caramelisation build aroma long before you hear a crack.
2. Inside the bean, steam and carbon dioxide build pressure. When it beats the bean's structure, it bursts. That's the crack.
3. Rush to first crack and then slow down, and you may skip flavour that forms before it. Some roasters now talk about pre-first and post-first instead of 'development'.
4. A curve can't tell you which flavours formed. Log your milestones, then taste in the brew method the coffee is meant for.


Do you roast to the crack, or through it?

I'm Mohsen Sadri of Fair Connection Consultancy in Dubai.
Coffee classes and consultancy
@fair.connection.consultancy

#coffeeroasting #roasting #specialtycoffee #dubaicoffee #coffeeeducation