I’m curious, does anyone roast into/through second crack? If so, about how long of a pause is there between first and second crack (on average, since it obviously varies with each bean and profile)?
I tend to think that I don’t ever reach second crack with my roasts, but my naiveté may be getting the better of me–I was reading the visual roasting guide on Sweet Maria’s website and noticed that they claim (at least on their equipment) that the time between first and second crack is only 15-30 seconds. In my roasting experience on the Ikawa, I’ve always stopped my roasts at some time after what I perceived to be first crack, but even letting the roast continue for another full minute never seems to produce audible cracks again. I’m wondering if what I’ve been calling first crack is actually a combination of both first and second crack happening in short succession. I almost never get the oily surface on my beans that is typical of darker roasts, but I’ve also never actually attempted to experiment with second crack roasts to know how distinct of a stage it is.
Either way, I’ve had great coffee from this machine, but I’m curious to know how distinct of a stage the two cracks are in everyone else’s experience.