Roasting
Second Crack
A second, quieter popping phase during roasting occurring around 224-230C (435-446F) when the bean's cellulose matrix begins to fracture. Second crack signals the transition from medium-dark to dark roast.
Chuyên sâu
Second crack sounds sharper and more rapid than first crack, like rice cereal crackling. Oils begin migrating to the bean surface, giving the coffee a shiny appearance. Roasting into or beyond second crack progressively diminishes origin characteristics in favor of carbon, bitter-sweet, and smoky flavors. Most specialty roasters avoid second crack to preserve acidity and complexity, while traditional espresso and dark roast profiles may develop slightly into it.
Embed on your site — BrewFYI
Add the widget to any webpage using a script tag.
<div data-brewfyi="glossary" data-slug="second-crack"></div>
<script src="https://cdn.jsdelivr.net/npm/brewfyi-embed@1/dist/embed.min.js" defer></script>Embed using a standard iframe — works in any CMS.
<iframe src="https://brewfyi.com/iframe/glossary/second-crack/" width="100%" height="480" frameborder="0" loading="lazy" title="BrewFYI glossary widget"></iframe>Paste the URL into WordPress, Medium, or any oEmbed-aware editor.
https://brewfyi.com/glossarys/second-crack/Add a badge linking back to BrewFYI.
<a href="https://brewfyi.com/glossarys/second-crack/" target="_blank" rel="noopener">
<img src="https://brewfyi.com/badge/site.svg" alt="BrewFYI" height="20">
</a>
Preview:
Use the BrewFYI WordPress plugin shortcode.
[drinkfyi-glossary site="brewfyi" slug="second-crack"]Use as a native HTML custom element in modern browsers.
<brewfyi-glossary slug="second-crack" theme="light"></brewfyi-glossary>
<script src="https://cdn.jsdelivr.net/npm/brewfyi-embed@1/dist/embed.min.js" defer></script>