Second crack, a phenomenon during the roasting process: with darker roasts/higher temperatures, the beans crack a second time, their cell structure changes and oils come to the surface. Applies to many French roasts, crema and espresso roasts.
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Second crack, a phenomenon during the roasting process: with darker roasts/higher temperatures, the beans crack a second time, their cell structure changes and oils come to the surface. Applies to many French roasts, crema and espresso roasts.
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