My love of Coffee grew out of a personal tryst with this extraordinary bean and the curiosity that drew me deeper into its enchanting world. Coffee has a way of pulling you in. It cast a spell on me, compelling me to immerse myself in its study.

The name, CoffeeKrack, was conjured while I was learning about that precise moment during roasting when the performance begins with the senses taking over — the sweet, almost serenading pop of the beans, the warmth, and the heady rush of aromatic ether.

A crack is the sound a coffee bean makes as it roasts, giving way to heat and pressure. It's something a roaster learns to listen for, much like a musician finding the rhythm of a song.

First crack (around 196–205°C) is when the bean expands and splits open. It's a turning point in the roast, when the familiar character of coffee starts to emerge.

Second crack (around 225–230°C) is softer, more like a quiet crackle – the performance building towards its final act? At this stage, the bean's structure breaks down further, oils begin to surface, and the roast moves into darker territory — sometimes right up to the edge of char.