A coffee that has been roasted to the brink of second crackAfter First Crack, a roast reaction around 440 to 450 degrees that is distinguished by a snapping sound. Second Crack is the second audible clue the roaster-operator receives....: A coffee that has been roasted to the brink of second crackAn audible popping sound heard during roasting. In coffee, one refers to "first crack" and "second crack," which come from two different classes of chemical reactions.: An audible.... The internal bean temperature that second crack normally occurs at is 446 degrees F. But in fact second crack is a little less predictable than first crackFirst crack in one of two distinct heat-induced pyrolytic reactions in coffee. It is distinguished by a cracking or popping sound in the coffee, and occurs between 390..., in my experience. Why? It could be explained as this: first crack is the physical expansion of the coffee seed as water and carbon dioxide split and CO-2 outgassing occurs. Second Crack is the physical fracturing of the cellular matrix of the coffee. This matrix is wood, also called celluloseCellulose is the principle fiber of the cell wall of coffee. It is partially ordered (crystalline) and partially disordered (amorphous). The amorphous regions are highly accessible and react..., and consists of organized cellulose that reacts readily to heat, and not-so-organized cellulose that does not. Since every coffee is physically different in size and densityThe density of a coffee bean is often taken as a sign of quality, as a more dense bean will roast more with a better dynamic. The density... due to the cultivarCultivar is a term used interchangeably with Varietal in the coffee trade to indicate plant material, although there are distinctions.: The naming of a cultivar should conform to..., originIn coffee talk, it refers to a coffee-producing region or country; such as, "I was just at origin." Of course "Origin" for most product we use is not..., altitude, etc. it might make sense that the particular cell matrix is different too, and not as universally consistent in reactiveness as H-2O and CO-2. Presumably the name comes as a defined level a shade darker than City roastCity roast is what we define as the earliest palatable stage that the roast process can be stopped and result in good quality coffee. City roast occurs roughly..., which was an esablished level among New York City coffee roasters in the past.
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