【 關於 No Crack(NC) 】
對於烘豆師來說，爆聲一直都是很重要的烘焙階段訊號。然而，我們也時常在思考如果暫時脫離對於烘焙階段的框架，是否能有不同的表現，或是更好的能量傳遞方式。在最佳化能量傳遞的過程中，便延伸出了我們的NC烘焙方式。
NC 是「No Crack」的縮寫，簡單來說就是沒有一爆。而這個研究的過程，是對極限的挑戰，也是對舊有認知的挑戰。試著突破、試著創新，進而突破過往的自己。
首先，要更多的談論NC，必然得提及FC，也就是一爆。在我們的認知中一爆是因為豆子內部水氣因溫度提升而劇烈碰撞，最終豆子結構無法承受而產生碎裂。一爆之後會釋放水氣，可能會暫時降低升溫速率，而水氣作為熱能介質，也有可能提高熱能傳遞。水氣，現今仍是我們烘豆過程中難以掌控且變數極高的一環。
一爆後的時間，在烘焙上稱為發展時間。過去經驗中，發展時間大多數是為了讓能量更好的輸送到原先無法順利到達的豆子內部。因為一爆後所產生出的空間，使得原先內部尚未得到足夠能量的部分，有了更好取得能量的路徑。
然而，隨著發展時間的進程，溫度持續提高，會繼續產出化學反應。而更高的溫度下的化學反應產物，不全然都是我們所喜愛的。可能會創建出喜愛的風味，但也可能使得咖啡的品質下降。因此，NC的核心，是要能夠更好運用熱能傳遞，並專注地觀察豆體物理狀態，配合操爐調整，來達到最有效的能量輸送，與風味構建。並在較低的溫度下完成能量運送，完成風味發展，減少不喜歡的化學反應發生的可能性。
過往同隻豆子，我們可能會在Loring S7 200度一爆，204結束，NC則大多會在197-198下豆．至於喝起來感受有什麼差異，我們自己認為風味表現更為飽滿，扎實度更高。甜度部分，尤其在新鮮水果及硬糖表現上會大大提升。但實際表現，我們還是會鼓勵大家親身體驗！
[ About No Crack (NC) ]
For roasters, first crack has always been an important checkpoint in the roasting process. It signals a key phase of transformation within the coffee bean. However, we have long been asking ourselves whether stepping away from the conventional roasting framework built around cracking stages could lead to different expressions or even more efficient ways of energy transfer in coffee roasting.
Through the pursuit of optimized heat transfer, our NC roasting approach was developed.
NC stands for No Crack, which quite literally means roasting without first crack. This process represents not only a technical challenge but also a challenge to traditional roasting concepts. It is about pushing limits, embracing innovation, and continuously surpassing what we once believed was possible.
To fully understand NC, we must first talk about FC, or First Crack.
In general understanding, first crack occurs when moisture inside the bean rapidly expands as temperature rises, causing internal pressure to build until the cellular structure fractures. After first crack, steam is released, which may temporarily slow the rate of temperature increase. At the same time, water vapor can act as a heat transfer medium, potentially enhancing thermal conduction.
Even today, moisture remains one of the most difficult variables to control in roasting, being highly influential yet unpredictable.
The period following first crack is commonly referred to as the development phase. Traditionally, this time allows heat energy to penetrate areas of the bean that were previously harder to reach. The expansion created by cracking opens pathways for more effective heat transfer into the core of the bean.
However, as development continues and temperature rises, further chemical reactions occur. Not all reactions at higher temperatures produce desirable results. While some may create pleasant flavors, others can negatively impact cup quality.
The core philosophy of NC roasting is to maximize heat transfer efficiency while closely observing the physical state of the beans and adjusting roasting input accordingly. By delivering energy more effectively at lower temperatures, we aim to complete flavor development while reducing the risk of unwanted chemical reactions.
With the same coffee, our conventional profile might reach first crack at around 200°C on a Loring S7 and finish at 204°C. With NC roasting, we typically drop out the beans at around 197 to 198°C.
In terms of sensory experience, we find NC profiles to be fuller and more structured in flavor. Sweetness is significantly enhanced, particularly in fresh fruit notes and hard candy like sweetness.
Of course, we encourage everyone to experience the difference firsthand.
