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What it is and what sets it apart: Differs from first by sound, pyrolysis chemistry and darker/oily result. Border toward French/Italian styles.
How it is done: If energy continues after first-crack development → rapid sharp pops → oils to surface → drop soon and quench hard.
Flavours and cup benefits: Smoky, roast cacao, bitterness; origin acidity fades. Intentional dark style—or burnt if uncontrolled.
Technical notes: Bean temp often ~220–230 °C+. Specialty often drops before SC. Log intentional SC.
Common mistakes: Do not ride second crack for fun. Smoke ≠ pleasant cup. Quench in time.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.