First and second crack of coffee beans: the core distinction and new titles

First and second crack of coffee beans: the distinction between the center and the new title as the center

Coffee beans are one of the indispensable drinks in our daily life, and there are different ways to classify and process coffee beans. Among them, the most common classification method is to divide them according to the degree of burst, that is, first burst and second burst. This article will discuss this topic and explore its impact on the quality and taste of coffee.

1. What are the first and second explosions?

During the roasting process, coffee beans will experience two "bursts". The first "burst" is called the first crack, and the second is called the second crack. Both stages represent the pressure generated by the evaporation of water inside the coffee beans, which is quickly released under high temperature.

Specifically, at the beginning of roasting, as the temperature rises, water begins to evaporate from the inside of the coffee peas and accumulates on the outer surface to form a tiny bubble. When the bubble grows to a point where it can no longer withstand the pressure, it will quickly burst, making a "crackling" sound, which is the first burst. As the roasting continues, the temperature rises further, the water evaporates faster, and the internal pressure gradually increases. When the pressure reaches its limit, the coffee beans will burst again, accompanied by a louder sound and sparks.

2. Standards for distinguishing first and second bursts

While we can tell the difference between first and second crack by audible differences (i.e., loudness and frequency), a more common and scientifically accurate method is to observe the color changes on the outer surface of the coffee peas during the roasting process.

At the beginning of roasting, the outer surface of the coffee peas is light yellow or light brown, and tiny bubbles are formed. When entering the first crack stage, the color will quickly darken and the number of bubbles will increase significantly. In the second crack stage, a darker brown-black color will appear, accompanied by the formation of larger bubbles.

3. The impact of different degrees of “bursting” on taste and quality

The difference between the first and second crack stages is not only in the appearance, color and sound, but more importantly, it has a significant impact on the taste and quality of the coffee peas.

Coffee peas roasted in the first crack stage usually have a strong sour taste and a distinct fruity aroma. This is because during the first crack process, the water inside the coffee peas evaporates and is released quickly, causing the internal structure of the coffee peas to change. This change leads to increased acidity and aroma release, making the taste more refreshing and layered.

Coffee peas roasted in the second crack stage tend to have lower acidity, stronger bitterness, and the burnt taste that is unique to deep roasting. This is because during the second crack process, since most of the water has evaporated, it is no longer possible to provide nutrients to the coffee peas, and the high temperature will cause the internal substances to be over-oxidized or even burned. These factors increase the bitterness of the coffee peas and reduce the release of acidity and aroma.

4. How to choose coffee beans that suit your taste

It is very important to choose the coffee peas that suit your taste. If you like a fresh and layered taste, then the coffee peas roasted in the first crack stage will be a good choice. If you prefer a strong, bitter and burnt taste, then the coffee peas roasted in the second crack stage will be more in line with your taste.

Of course, other factors need to be considered when purchasing, such as origin, variety, etc. Each origin and variety has its own characteristics and style, and you can choose according to your preference for different styles of coffee beans.

V. Conclusion

Through this article, we know that first crack and second crack represent two different stages in the roasting process and have a significant impact on the final coffee quality and taste. When purchasing, you need to choose coffee beans that suit your taste based on personal preferences and consider other factors such as origin and variety. I hope this article can help readers better understand the classification and roasting process of coffee beans, so that they can enjoy more delicious coffee.