Coffee Roasting: What Happens Between "Turning Point" and "First Crack"?

If you work with coffee or are passionate about roasting, you know that controlling every second of the process makes all the difference in the final quality of the beverage. Between the turning point and first crack, fundamental transformations occur that define the aroma, flavor, and body of the coffee.

Understanding the Turning Point

The turning point is the initial moment in the roasting process when the temperature of the beans, which drops when they're placed in the roasting chamber, begins to rise again. This happens because the still-cold beans absorb heat from the roasting chamber, causing their internal temperature to rise again. It's at this point that the roasting truly begins, and the temperature rhythm will determine the next steps. Controlling this phase is essential to ensure the beans are heated gradually and evenly, avoiding defects that could compromise flavor.

The drying phase

Immediately after the Turning Point, the drying phase begins, when the water contained in the beans begins to slowly evaporate. During this stage, which can last several minutes depending on the desired profile, the temperature rises in a controlled manner to remove between 10% and 12% of the moisture present in the green beans. This drying process is essential to prepare the beans for the chemical transformations that will occur later. If it is too fast, the coffee may crack or roast unevenly; if it is too slow, the roasting process becomes inefficient and the flavor profile may be compromised. During this phase, the beans change color, going from green to yellowish tones, and the aroma emerging from the roasting chamber is reminiscent of something raw or straw-like.

The Maillard reaction

Once most of the moisture has been removed, the coffee enters the Maillard reaction, one of the most important stages of roasting. This chemical reaction occurs between amino acids and sugars present in the bean, activated by heat, generating a series of aromatic and color compounds that are responsible for the coffee's characteristic flavor. It is during this phase that the beans darken and begin to develop sweet, fruity, and caramelized notes, depending on the time and temperature applied. Controlling this stage is essential to prevent the coffee from tasting burnt or bitter. Therefore, balancing temperature and time is key to extracting maximum aroma and flavor.

What happens until First Crack

Between Turning Point and First Crack, the bean undergoes intense physical and chemical transformations. It begins to grow, increasing in volume as internal gases form and accumulate. The color gradually darkens and the texture changes, becoming less rigid. Chemically, proteins and sugars continue to react, producing volatile compounds that will be essential for the final flavor. This phase is delicate, as the time and heat applied must be precise to ensure a uniform and balanced roast without losing the unique characteristics of each bean. First Crack appears as a clear sign that the coffee is reaching the ideal stage for finishing or adjusting to the desired profile.

The First Crack

First Crack is the first series of audible pops during roasting, usually occurring between 196°C and 205°C. This sound indicates that the bean's structure is breaking due to the expansion of internal gases. It is a decisive point, as it marks the end of the light roast and the beginning of the development of the medium or dark profile. From this point on, the roaster can choose to finish the roast, depending on the expected result, or continue to a more intense profile. It signals the exact moment when the roast is reaching its peak of development.

Why is understanding and controlling this phase so important?

Mastering the interval between Turning Point and First Crack makes all the difference for those who want to deliver high-quality coffee with a unique identity. This is when the flavor profile begins to form, and any error can result in bitterness, lack of aroma, or sensory defects. With the right control, you can highlight the unique characteristics of each bean, whether fruity, sweet, or with a more intense body. Furthermore, equipment that delivers this precise control, such as that from SIATEC Brasil, increases productivity and reduces waste, making the process more efficient and profitable.

The moment to master your roast

The coffee's journey from Turning Point to First Crack is full of transformations that define the quality of the beverage that reaches your cup. Understanding this stage and relying on controlled roasting with cutting-edge technology is essential for any professional or enthusiast who wants to extract the best from their beans. We offer precisely this precision and control, allowing you to master every second of the process and ensure an excellent roast. Contact us and take your roasting to the next level with greater precision and control.