First crack

The audible popping sound that happens partway through roasting, as moisture inside the bean turns to steam and ruptures the cellular structure. It marks the transition from "green" to "drinkable."

Why it matters — Roasters use first crack as a critical reference point. Light roasts end shortly after first crack; medium roasts extend the development time; dark roasts continue toward (or past) second crack.

Good to know

• First crack starts around 196–205 °C bean temperature, depending on the roaster and the bean.
• The sound is similar to popcorn popping but sharper and quieter — experienced roasters listen for the start and end of the wave.