Roasting Glossary 1 | 1st crack - Buildup in chimney

1. 1st crack [ˈfɜrst kræk]:

• The 1st crack is the stage when the coffee beans reach approximately 196°C (385°F), causing them to expand and produce a cracking sound, similar to popcorn popping. This indicates the internal structure of the beans is changing, allowing the development of flavors.

2. 2nd crack [ˈsɛkənd kræk]:

• The 2nd crack occurs when the temperature continues to rise to about 224°C (435°F). The beans emit a quieter and more continuous cracking sound, indicating the final development phase. Oils start to appear on the surface, creating richer flavors.

3. After burner [ˈæftər ˈbɜrnər]

• An after burner is a component in coffee roasters that burns off residual gases and organic compounds after roasting. It reduces harmful emissions and improves energy efficiency.

4. Air (drum environment) temperature probe [ɛr (drʌm ɪnˈvaɪrənmənt) ˈtɛmpərətʃər proʊb]

• This is a sensor placed inside the roaster to measure the temperature of the air surrounding the coffee beans in the drum. Monitoring this temperature is crucial for precise roasting control.

5. Airflow [ˈɛrˌfloʊ]

• Airflow refers to the circulation of air through the roaster, which helps regulate temperature and remove byproducts like chaff and gases. Controlled airflow ensures effective and even roasting.

6. Baked [beɪkt]

• Baked describes coffee that has been roasted for too long at a low temperature, resulting in a flat, dull flavor lacking in vibrancy and complexity.

7. Bean moisture [biːn ˈmɔɪstʃər]

• Bean moisture is the percentage of water content in coffee beans before and after roasting. Moisture affects how beans absorb heat and develop flavors during roasting.

8. Bean size variation [biːn saɪz ˌvɛriˈeɪʃən]

• Bean size variation refers to the differences in size among coffee beans in a batch. Size impacts roasting speed and consistency, so sorting beans by size ensures uniform roasting.

9. Bean temperature probe [biːn ˈtɛmpərətʃər proʊb]

• The bean temperature probe is a sensor that measures the direct temperature of coffee beans during roasting. This information is vital for controlling and adjusting roasting temperatures.

10. Buildup in chimney - Fire risk! [ˈbɪldˌʌp ɪn ˈʧɪmni - ˈfaɪər rɪsk]

• Buildup in the chimney refers to the accumulation of organic materials (like oils and chaff) in the chimney, which can pose a fire hazard if not regularly cleaned.

1stCrack#2ndCrack#AfterBurner#AirTemperatureProbe#Airflow#BakedCoffee#BeanMoisture#BeanSizeVariation#BeanTemperatureProbe#ChimneyFireRisk#CoffeeRoasting