Coffee Glossary · Roasting
First Crack
The audible popping — like popcorn — around 196–205°C bean temperature when steam and CO2 rupture the bean's cellular structure, marking roast development's true beginning. Light roasts drop shortly after first crack begins; the interval from crack to discharge ('development time') is roasting's most-watched ratio. A quieter, denser second crack (~224°C+) signals dark-roast territory as oils migrate surface-ward. Roasters log crack timing on every batch as the anchor of profile repeatability.
Related terms
Roast Levels & Profiles
The transformation map from green to brown: light roasts (ending near 'first crack') preserve origin acidity…
Bean Density
How much mass a coffee bean packs per volume — measured in g/L or judged by feel and appearance (tight,…
Cupping
Coffee's standardized tasting protocol: coarse-ground samples steeped in bowls under strict ratios and…
Reading up before buying? Volcana Coffee exports SGS-inspected specialty Arabica and Fine Robusta from the Bolaven Plateau, Laos — and we're happy to walk new importers through every term on a real offer sheet.
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