In roasting coffee, does every bean crack at the first crack? If 100 beans are roasting, will I get 100 cracks?

In roasting coffee, does every bean crack at the first crack? If 100 beans are roasting, will I get 100 cracks?

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0 thoughts on “In roasting coffee, does every bean crack at the first crack? If 100 beans are roasting, will I get 100 cracks?”

  1. Nikita Rybalkin is correct, imo.
    All should reach first crack but not at the exact time. Btw, most anything roasted to just the first crack will come out with an underdeveloped flavor profile, imo. I usually take beans to at least the beginning of the second crack.
    And that’s why I roast and then blend rather than the other way around. I want to optimize the complexity of the blends by making sure all components are roasted to where they taste the best.

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  2. No, you will not get 100 beans cracking at the same time. Even if the beans are from the same origin, the beans are not uniform themselves. They could vary by size and ripeness, and a variety of other small factors. If it’s a uniform selection of beans from a single origin, they will crack like popcorn: some in the beginning, most in the middle, some and the end.
    Non-uniform and blended beans will have a lot more variation in their crack time. Some beans might even crack a second time while some beans are only getting to their first crack.

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  3. It’s an agricultural product. Aside from variations in processing, and a modicum of sorting (assuming you are roasting one variety), there will be variances in density, moisture content, and even age of the beans.
    Using a sample roaster (300 gm per roast), once I set the flame/heat, I go by visually sampling during the roast.

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  4. If you are roasting the same variety of bean, then all will crack at the first crack (you of course have to allow for natural deviation, so make that 99 out of 100).
    However the first crack does not all happen at the same instant, some beans may take more time to reach the first crack. It is not a single instant, but rather a continuum.
    The biggest differences happen when you are roasting a blend. Some varieties of bean.may be barely reaching first crack, while others are going on the second. This is why some roasters mix their blends after roasting each bean individually.

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