04 Oct The First Crack Is The Deepest…

If you’ve ever watched coffee beans being roasted (or just heard someone talk about it), you might’ve heard the term “first crack”—and yes, it’s exactly what it sounds like. During roasting, coffee beans go through a few dramatic changes, and one of the most important is when they literally crack open with a popping sound, kind of like popcorn. This “crack” is a key moment that roasters listen for, and it helps determine the flavor and roast level of your coffee.

Here’s what’s happening: as the beans heat up, moisture inside them turns to steam, pressure builds, and eventually—pop!—they crack. This is called the first crack, and it signals that the beans are entering the lighter roast stage. If the roasting continues, a second crack can happen, which is quieter and marks the start of a darker roast with more intense, smoky flavours. Roasters use these cracks like checkpoints, carefully deciding when to stop the roast based on the flavor profile they want. So, that little crack! is actually a big deal—it’s the sound of coffee transforming into something delicious!