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This is the Gokujo Kabi-nashi Coffee (Premium Mold-Free Coffee) Secretariat.

The taste of coffee is greatly influenced by the quality of the beans, of course, but also by roasting technique. In particular, the roaster's most intense focus is on the "timing" of when to stop roasting.

The key to this is the sound the beans make, a phenomenon called "first crack."

The Secret Behind the "Cracking" Sound of Coffee Beans

As roasting progresses and the internal temperature of the beans reaches around 200°C, the water contained within the beans turns into steam, and a cracking sound is heard as the beans can no longer withstand the pressure. This phenomenon is called "first crack."

Even slight changes in time and temperature after this first crack can significantly alter the taste of the coffee.

1. Light Roast: Clean, Bright Flavor

• Timing: Approximately 50 seconds to 1 minute after the first crack begins (when the temperature has risen by about 10°C).

• Characteristics: The beans are light brown in color. The coffee has a bright, fruity acidity that stands out, resulting in a clean and light flavor.

2. Medium Roast (Medium/City Roast): Well-Balanced, Classic Flavor

• Timing: 2 to 2 and a half minutes after the sound of the first crack subsides (when the temperature has risen by about 15°C to 20°C).

• Characteristics: The beans are uniformly brown. This roast offers the most balanced acidity and bitterness, making it a classic flavor that appeals to a wide audience.

3. Dark Roast (Full City/French Roast): Strong Bitterness and Body

• Timing: Further roasting, when a high-pitched "popping" sound, known as "second crack," begins to be heard.

• Characteristics: The beans are dark brown. The bitterness and body (richness) become very strong, making it suitable for cafe lattes and espressos.

Roast Levels are Infinite! The "Personality of the Roaster" Expresses Flavor

While we've broadly categorized roasts into "light," "medium," and "dark" here, in reality, roast levels are divided into very fine increments, such as 8 or even 16 stages.

Professional roasters meticulously calculate the characteristics of the bean's origin and variety, along with "the coffee flavor they want to express," and determine the roast level based on the sound of the "crack" and temperature changes.

Our "Gokujo Kabi-nashi Coffee" also carefully determines the optimal roast level to maximize the potential of each bean.