First Crack
First Crack is a crucial stage in coffee roasting, occurring when the beans emit a light popping sound, typically at temperatures between 196-205°C (385-401°F). This signals the start of significant flavor development. As internal pressure builds, the structure of the bean fractures, producing a distinctive cracking noise. At this point, the beans change color progressively—from yellow to light brown, then to a deeper brown. When the beans reach a light brown shade, their outer silverskin (chaff) begins to separate, marking the approach of the First Crack.
In commercial coffee roasting, the process usually continues well beyond the First Crack, causing many of the coffee’s delicate flavor notes to be lost. This extended roasting emphasizes bitterness and caramelized flavors due to the continued Maillard reaction and sugar caramelization. As a result, balance and complexity in flavor are often overlooked.
Throughout roasting, the beans transition from green to yellow, then to a deep brown, with the silverskin naturally peeling off. In large-scale commercial coffee production, less effort is made to remove this chaff, which can impact the cleanliness and clarity of the final brew.