Behmor 1600 Plus - Coffee Roasting Process; First and Second Crack Definitions; Progression from First to Second Crack; Important Roasting Reminders

V7.4 Plus OP-L
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Part 4: Coffee Roasting
About Roasting:
For those new to roasting coffee, you will find it is not simply done by pushing buttons on a piece of equipment. It is an interactive
process that relies heavily on the senses and decisions of the user. First, you must use your sense of sight to recognize the transition of
the beans changing from a green to brown color and the presence of light colored smoke to determine you are finished when taking the
roast to a darker level. Then, you must use your sense of hearing to identify the sounds the beans make as they roast. Coffee beans
possess a natural “pop up thermometer” in the form of different cracking sounds at defined points in the roasting process Lastly, you
must use your sense of smell to recognize distinct changes in aroma from green and grassy to a roasted coffee smell as the internal
temperature rises in the beans just prior to first crack, and light smoke aroma when taking the beans into second crack for darker
roasts.
The terms “First Crack” and “Second Crack” are terms frequently used in coffee roasting and defined as:
First Crack: These are the first distinct popping sounds indicating that roasting is beginning to occur as the bean structure changes
with expansion, and they emit their water content via steam. These sounds may be sporadic or may occur continuously for around one
minute. This is the point at which the sugars within the bean start to caramelize.
Second Crack: The second distinct set of sounds will also be initially sporadic, but usually more rapid, pronounced and higher
pitched than the sounds of the first crack. If allowed to continue into second crack the interval between cracks will become
increasingly rapid, creating a crackling sound similar to rice cereal after milk has been added. Extreme Care must be taken at this point
to be ready to press the “Cool” button, as smoke levels will rise rapidly. Never roast past 10 seconds into 2
nd
crack. If heavy smoke
is seen, begin cooling immediately.
The Progression from First Crack to Second Crack:
The first series of cracks will last somewhere between 1 and 1.5 minutes depending upon on bean type and quantity of beans being
roasted. Decaffeinated and aged or monsooned coffees will go through these stages and become darker more quickly than regular
coffees. Think of this series of cracks as your alarm bell. At this point your coffee will be tan in color and, depending upon ones own
tastes, or bean type, can be stopped any time from this point on. 2
nd
crack is not a requirement for ending your roast.
There is often, but not always, a silent period between first and second crack. During this period, the coffee is taking on more of its
distinct flavors and darker colors. Depending upon one’s own tastes and bean type, the roasting cycle can be stopped and cooling
begun.
If you have chosen to try a darker roast, you will continue beyond this point and hear the cracking sounds start up again. This is
second crack. Again, the sounds will initially be irregular. Now is when most of the greatest nuances and flavor characteristics
emerge. Most excellent single origin coffees and some blends invariably show their greatest character when sent into the cooling stage
at the start of or just prior to the start of second crack. If you do choose a darker roast, we strongly recommend you reduce the amount
of coffee you are roasting to ½ pound or less for greater control.
At this time manual cooling can be started by pressing “Cool” if the timer has not run out and activated the default cooling cycle.
Important Reminders About Roasting:
1. You are in control of the roaster so never leave the roaster unattended when roasting coffee. The Behmor 1600 Plus is NOT a
set and walk away device.
2. Never roast past 10 seconds into 2
nd
crack.
3. You can end a roast at any time by pressing the cool button.
4. Allow 1 hour between roasts
5. In Case of a bean ignition, never open the chamber door. The Behmor 1600 Plus should (but may not) automatically react
to a bean ignition and shut down with an error message. Once the system has performed a shutdown, unplug the roaster and,
if possible, move it outdoors for proper venting. Causes of such an ignition would likely be traced back to using a high chaff
coffee or allowing a roast to go well past 10 seconds into 2
nd
crack. As instructed earlier, we strongly advise against the use
of high chaff producing coffees or roasting past 10 seconds into 2
nd
crack .