2nd Craic Kaffe Espresso Coffee

A darker roast of our speciality Guatemala coffee that brings a new dimension to cup. An intense flavour and richness of taste giving a powerful espresso. What does 'second crack' mean in coffee roasting? In coffee roasting, "second crack" refers to a stage that follows the initial roasting phase known as "first crack." First Crack : At approximately 196°C (385°F), the beans produce a cracking sound, signalling the start of the first crack. This stage indicates that the beans have reached a light roast level. During this phase, a significant amount of moisture evaporates, causing the beans to expand and release steam and gases. Second Crack : If roasting continues beyond the first crack, the beans will reach the second crack stage at around 224°C (435°F). The second crack is identified by a softer and more rapid cracking sound compared to the first. At this point, the cellular structure of the beans fractures, allowing oils to migrate to the surface, giving the beans a shiny appearance. Significance of Second Crack : This stage is typically associated with darker roast levels, such as Full City, Vienna, French, or Italian roasts. The flavours become more intense, with the beans developing a bittersweet, toasty, or even charred profile. The second crack signifies that the beans are nearing the limits of roast development before the risk of burning. Roasting