咖啡一爆 First Crack

目錄：
1. 咖啡一爆
2. 咖啡烘焙時，為何有類似爆米花的爆裂聲

咖啡一爆

First Crack
組織膨脹而破裂，因烘焙而產生的香氣增加。
During roasting, the structure of the coffee bean expands and cracks, leading to an increase in aromatic compounds.

第一爆：隨著烘焙的進行，豆子的溫度開始升高。於是，咖啡豆中的成分就開始發生各種化學變化，也一點點地形成了咖啡豆的顏色、苦味、酸味、香味。此時，豆子中逐漸產生水蒸氣和二氧化碳，這些氣體使咖啡豆內部的壓力增強，於是咖啡豆就膨脹了。由於卡給都無法承受逐漸增加的壓力，伴隨著劈啪的聲響，咖啡豆的細胞被破壞，這就是所謂的“一次爆”。
First Crack: As roasting progresses, the temperature of the beans rises, triggering various chemical reactions within the coffee beans. These reactions gradually shape the color, bitterness, acidity, and aroma of the beans. During this stage, steam and carbon dioxide begin to build up inside the beans, increasing internal pressure and causing them to expand. Since the bean structure cannot withstand the rising pressure, the beans eventually crack open with a popping sound, breaking their cellular structure—this is known as the First Crack.

均質化階段結束後，就代表豆子已經做好全體同時進行相同反應的準備了。跟生豆時的狀態相比，各個細胞的體積增加了許多，組織整體也變厚，若繼續加熱的話體積會繼續增加，然後會就跟下張圖片一樣，豆子的中央線會裂開。在生豆狀態時，中央線是紮實地互相咬合的狀態；但因為體積增加，所以豆子兩側的末端部分會裂開，此時會發出像是樹枝被折斷般的聲音。在第一爆時豆子就會像這樣組織裂開，此時也會開始大量排出豆子的內部水分。
At the end of the homogenization phase, the beans are fully prepared for uniform reactions. Compared to coffee bean’s raw state, each cell has expanded significantly, and the overall structure has thickened. If heating continues, the beans will keep expanding, and their center crease will split open, as shown in the next image. In their raw state, the center crease is tightly interlocked, but as the beans enlarge, the outer edges split apart, producing a sound similar to the snapping of dry twigs. When reach the First Crack stage, the beans structure split and begin releasing a significant amount of internal moisture.

到目前為止的過程稱為cinnamon-high-city烘焙階段。第一爆開始的階段稱為Cinnamon，第一爆將要結束時的階段稱為High，第一爆結束至第二爆產生前稱為City。
The process up to this point is referred to as the Cinnamon-High-City roasting stage. The beginning of the First Crack is called Cinnamon Stage. The end of the First Crack is called High Stage. From the end of the First Crack to the start of the Second Crack is called City Stage.

在這過程，當你開始發現從烤麵包到焦糖甜味的香氣變化時，你知道糖正在發展，第一次裂縫即將開始。”他告訴我，這種變化是香氣“就像鐘聲準備好了”，讓他知道他需要在烘烤結束前思考。​​​​​​​During roasting, when you begin to notice the aroma shifts from toasty bread to caramelized sweetness, you know sugars are actively developing. This transformation signals that the First Crack is about to begin. The change of aroma just lets him know that he should finish thinking before the roasting end.

聽得見並產生裂縫(類似聽到爆米花的爆裂聲)，發生是因為咖啡豆已經膨脹並且其中的水分開始蒸發，而蒸汽產生壓力，迫使豆子裂開。
Hearing the popping sound, similar to popcorn popping, indicates that the coffee beans have expanded, their internal moisture is evaporating, and steam pressure is forcing them to crack open.

咖啡烘焙時，為何有類似爆米花的爆裂聲

Why Do Coffee Beans Make a Popping Sound During Roasting?

隨著烘焙的進行，豆子的溫度升高，在梅納反應、焦糖化反應接續進行中，到達一個高溫點時，豆子中逐漸產生的水蒸氣和二氧化碳，使咖啡豆內部的壓力增強，咖啡豆持續膨脹，並迫使豆子裂開，產生類似爆米花的爆裂聲，即為一爆。
As the roasting process continues, the bean temperature rises, leading to a series of reactions, including the Maillard reaction and caramelization. When the beans reach a high temperature, the accumulated steam and carbon dioxide increase internal pressure, forcing the beans to expand and crack open, producing a sound similar to popcorn popping—this is the First Crack.

每支豆子的溫度點不同、因為豆子組成不同；每個鍋爐溫度點也不同、因為每個鍋爐的蓄熱能力不同。在一爆時豆子的中央線會裂開，並開始大量排出豆子內部水分。
Since each coffee bean has different temperature points and a unique composition, the exact temperature at which First Crack occurs varies. Additionally, each roaster has different heat retention properties, influencing when this stage occurs. During First Crack, the center crease of the beans splits open, and internal moisture is rapidly expelled.

有一爆就有二爆，二爆(Second Crack)是豆子內部組織經過變化充分地膨脹後，裂開的內部組織會被填滿，豆子持續變大。這時會聽到組織再次產生變化的聲音，這就稱為第二爆。JC咖啡通常在一爆時即下豆完成烘焙，希望保留咖啡淺焙的風味。
Following First Crack, Second Crack occurs when the bean's internal structure undergoes further expansion. The newly formed cracks will be filled up, and the beans continue to grow larger. At this point, another cracking sound can be heard, marking the onset of Second Crack. At Justin Coffee, beans are typically removed from the roaster immediately after First Crack to preserve the bright and complex flavors of light roasts.

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