Hearing first crack

For nine minutes the drum is mostly about heat: the beans dry, turn yellow, then brown. Then it cracks, a few at first, then like popcorn. That is first crack, the most important moment of a roast.

Everything after it we call development. For Ethiopia Guji we pull the beans after a good minute and a half, so bergamot and peach stay. For Brazil Cerrado we keep going for over three minutes, until the acidity has almost gone and dark chocolate is left.

Every product page shows the batch's curve. The red area is exactly this development time.