A key stage in any roast, understanding it will give you insight into how flavours and aromas are developing.
Sound is a great indicator during roasting. At approximately 196 °C (385 °F), the coffee will produce a cracking sound, We refer to this point as the ‘first crack’, marking the beginnings of a lighter roast. At the first crack, a large amount of the coffee’s moisture has been evaporated, and the beans will increase in size. The first crack is a great indicator when you are replicating a certain profile.
