"First crack, second crack" – the most therapeutic sounds for a barista.

The "popping" sound when roasting coffee beans, much like popcorn, is known in the industry as "First Crack" and "Second Crack." These are critical moments for baristas to master the flavor profile!🔥

"First Crack" occurs in the middle to later stages of roasting, when the drum temperature reaches approximately 180–205°C*. The coffee beans expand and crack for the first time, which typically results in a "light roast" with fresh, sweet-and-sour notes and fruity or floral aromas🌸.

"Second Crack" occurs after continued heating following the end of the first crack, as the drum temperature rises to between 205–230°C*. The sound is more subtle and rapid, resembling wood or bamboo crackling under slow heat. The beans expand further, developing a rich and full-bodied flavor with notes of chocolate🍫, nuts🌰, and caramel; roasting deeper into the second crack adds a smoky quality, making it ideal for espresso☕.

*Actual temperatures may vary depending on the specific coffee roaster used.

Next time you enjoy a cup of coffee, savor the care put in by the roaster!

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【Hiang Kie Coffee Group】
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