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Part II:
Coffee Roasting
About Roasting:
For those new to roasting coffee, it is in many ways easier to do than barbecuing a steak and slightly more
difficult than boiling water, all because of the senses. First, you can see the transition of the beans going
from green to brown. You can also utilize another sense, that of sound. In the case of coffee beans, Mother
Nature provides a natural "pop up thermometer" per se via sounds of cracking at defined points in the
roasting process. Lastly smell. Distinct changes in fragrances occur, as the beans progress through the
various stages of roasting.
Coffee beans go through changes as the internal temperature rises. As the beans hit a light tan stage, the
bean has expanded and the aroma changes from that of grassiness to that of sugars caramelizing. This is
nature's way of preparing you for what is about to occur: the first crack.
The terms first crack and second crack are terms frequently used in coffee roasting and defined as:
First Crack*: The first distinct – albeit sporadic -- sounds indicate that roasting is beginning to occur.
Beans start to emit their water content via steam as sugars within the bean start to caramelize. The bean
structure itself starts to change with bean expansion.
Second Crack*: The second distinct set of sounds will also be initially sporadic, but usually more
pronounced than the sounds of the first crack. Beans have expanded to their largest point and in some cases
tiny bits of bean will explode away from the bean. If allowed to continue into second crack the sporadic
nature of cracks will then sound similar to rice cereal after milk has been added. Smoke increases
dramatically at this point.
st
nd
The progression from 1
crack to 2
crack.
The first series of cracks will last somewhere between 1-1.5 minutes depending upon on bean type and
quantity of beans being roasted. Think of this series of cracks as your alarm bell. Your coffee is now tan
and, depending upon ones own tastes, or bean type, can be stopped from this point on.
The beans then go silent. During this period, the coffee is taking on more of its distinct flavors, darker
colors, the roasting cycle can be stopped and cooling begun, depending upon one's own tastes and bean
type.
If you've chosen to try a darker roast you'll then start to hear cracking sounds start up again. This is the
second crack. Again, the sounds will initially be irregular. Now is when most of the greatest nuances and
flavor characteristics emerge.
At this time manual cooling can be started if the timer hasn't run down to default into cooling.
*Most excellent single origin coffees and some blends invariably show their greatest character when sent
into the cooling stage at the start of or at a point just prior to the second crack.
Should you decide to allow the roast to continue into second crack, the snapping sound will become very
rapid and similar to that of rice cereal. Care must be taken at this point to be ready to press the cool button,
as smoke levels will rise rapidly.
If heavy smoke is seen, begin cooling immediately.
If you do choose a darker roast where oils are present, simply let the beans continue into the second crack.
We strongly recommend you reduce the amount of coffee you are roasting to ½ pound or less for darker
nd
roasts.
Never roast past 10 seconds into 2
crack. If heavy smoke is seen, begin cooling immediately.
*** Decaffeinated coffee reaches darker stages quicker than regular coffee. Any
associated times shown are for regular.
V3.6
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