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What it is and what sets it apart: First crack is not “done”—a physical milestone. Differs from second crack (oils, carbon, harsher snaps).
How it is done: After drying and Maillard, bean temp ~196–205 °C (by density/moisture) → popcorn pops → development until drop.
Flavours and cup benefits: From here you dial sweetness vs acidity. Benefit: time anchor for repeatable profiles.
Technical notes: Log crack start/end in roast software. Soft vs explosive cracks hint at charge and RoR.
Common mistakes: Do not drop on the first pop with zero development. Beans don’t crack at one universal temp.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.