Coffee bean roasting: exploring the secrets of cracking

introduction

Roasting coffee beans is one of the key steps in making delicious coffee. During the roasting process, we often hear a word - cracking. What does this sound represent? How does it relate to the roasting of coffee beans? This article will explore the mystery of cracking and gain a deeper understanding of this mysterious phenomenon.

What is cracking

During the roasting process of coffee beans, when the temperature reaches a certain level, you will hear a sound similar to a popping sound. This is called cracking. In fact, cracking can be divided into two stages: the first and second cracking.

The first burst

When the temperature rises to about 170-200 degrees Celsius, you will hear the first crack. At this point, the water inside the coffee bean begins to evaporate and an audible sound is produced due to the increase in internal pressure.

The second explosion

As the temperature continues to rise to about 205-220 degrees Celsius, near the end of the roast, you will hear a second pop. This pop is caused by the release of carbon dioxide inside the coffee bean.

Cracking and roasting degree

The cracking sound not only indicates that changes have occurred inside the coffee beans, but can also be used as an indicator of the degree of roasting.

The first crack is generally considered the dividing point between medium roast (Medium Roast) and dark roast (Dark Roast). At this stage, the coffee beans begin to show a medium-deep color, and the acidity gradually decreases, while the bitterness and sweetness increase.

The second crack marks the completion of the dark roast, where the coffee beans are darker in color and more bitter.

The impact of cracking on taste

In addition to being an indicator of the degree of roasting, cracking also affects the final taste.

Medium or light roasts obtained after the first crack are usually more acidic, light in taste, and have a more pronounced fruity sour taste. Dark roasts obtained after the second crack are less acidic, more intense, and more bitter.

in conclusion

Cracking is an important phenomenon in the coffee bean roasting process, which represents the changes that have taken place inside the coffee beans. By listening to the cracking sound, we can judge the degree of roasting and predict the final taste characteristics. Therefore, it is very important to carefully observe and listen to the cracking phenomenon when roasting coffee beans.

I hope this article can help readers better understand and explore the mystery of cracking in coffee bean roasting.