Second crack

A later, quieter cracking phase in the roast process, where the bean's structure breaks down further under sustained heat. It sounds like sizzling rice rather than the sharper pop of first crack.

Why it matters — Italian, French, and traditional espresso roasts often go into or past second crack, producing the oily, dark beans associated with Italian-style espresso. Modern specialty roasts almost always stop before second crack.

Good to know

• Roasting past second crack tends to lose the origin character of the coffee — what you taste is mostly roast.
• Beans become oily soon after second crack — those oils can clog grinders and stale faster than dryer beans.