Справочник Пользователя для Chang Yue Industrial KN-8828B

10

Second Crack  -  After fi rst crack ends there is usually a period of about one minute before second 

crack begins. By that time, the beans are a delicious-looking, dark shade of brown. Second crack can be 

a little more diffi cult to hear as these sounds are lower in volume, but once you learn to distinguish the 

sound it is unmistakable. It is a more muffl ed, subtle sound than fi rst crack. If fi rst can be described as 

breaking pencils, second sounds like breaking toothpicks. Generally, once second crack really gets going 

the individual cracks occur with much greater frequency than the sounds during fi rst crack.

The beginning of second crack is an indicator that the coffee is nearly done and you should be ready 

to end the roast very soon. When second crack begins to diminish, most coffees are near the end of their 

preferred-fl avor profi le, and when second crack ceases the beans are on the edge of being ruined and are 

approaching the ignition point.  

So that you will have some idea of when to expect some of these changes, please refer to table below  

and on the next page as you progress through your fi rst roast. The times shown are to be used as a rough 

guideline only. There are many factors that can affect the various times at which to expect the following 

changes. These infl uencing factors can include:

• Beans chosen (different varieties have various roasting characteristics)

• Actual weight of beans (can vary depending on your scale’s accuracy)

• Volume of beans (250 grams of one variety can take up more space than the same weight of another 

variety)

• Size of Beans - some beans are small (peaberry) and some quite a bit larger (Colombian Supremo)

• Ambient air temperature and humidity                       • Moisture level of the beans

• The voltage in your home (it can vary as much as 12-15 volts from place to place)

For the KN-8828B and KN-8828P in its “Auto” mode, use the time displayed on the digital readout 

as a countdown timer. Watch those times and compare them to the times in this chart and the description 

of the roasting process. Remember, this is a rough guideline so don’t worry at all if your roast times differ. 

Also, do not stand right in the smoke plume. It is diffi cult to sense the aroma that way and smoke can be 

an irritant to the respiratory tract. Smell the smoke from a distance away from the machine where it is less 

dense.

 

The times indicated above are generalizations. Roasting times can be affected by numerous factors including line 

voltage, age of air fi lter, ambient air temperature, bean density, bean moisture level, mass of beans being roasted, and 

more. The Profi le or mode used to roast the coffee will also play a large part in the timing of the above-described events. 

Beans become green in color, there is some steam which has a pleasant grassy aroma.

Beans change slowly from green to yellow. The smoke initially smells like pancakes, then 

becomes more like baking bread.

Beans gradually turn from dark yellow to a “cinnamon” brown color. The smoke has a “nutty” 

odor.

First crack, sounds like breaking pencils. Beans medium brown at this stage. The smoke 

increases and begins to smell like coffee.

Second crack, sounds like breaking toothpicks. Beans dark brown and oil spots seen on some 

beans. Smoke becomes much denser

You will hear the rapid sounds of second crack, and the smoke coming from the roaster will be 

pungent and quite dense. This is about as dark as most coffees should be roasted.