As a coffee roaster with Zach and the guys in the Underground Coffee Project, I've had to study the process of transformation all roasters know intimately: how a hard, small and flavorless coffee bean becomes something larger, edible, and extremely aromatic. This art of transformation, which amounts to the application of heat among other beans, helps the hard bean's hidden character to emerge, becoming a tender grain that, when broken, wakes sleepy people up and fuels a day. For a long time, the beans roll around and stay green in the roaster, no matter how high you crank the flames.
But something eventually happens called "the first crack." You hear it. The beans, like hard hearts, break inside. It is not gradual, but sudden. The hard internal cells can't endure the heat, and the beans suddenly snap inside and jump to a larger size. The thin layer of chaff, its original protection, falls off. Intense heat does this. No matter how much you hammer a green bean, this "first crack" will never happen. You'll just dent or crush both the bean and the hammer. It's only intense, care-full heat.
Continue reading "First Crack: Note from Solitary Confinement -- from Chris Hoke and Neaners" »





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