Be sure your morning cup is Exothermic
About Exothermic coffee
“Exothermic” is a term borrowed from chemistry. Loosely defined, exothermic is a state in which an entity is releasing heat into it’s environment.
What does this have to do with coffee you ask? When a “green” (unroasted) coffee bean goes into the roaster, it begins to absorb heat from it’s (obviously very hot) environment. This is considered an “endothermic” state.
A coffee reaches a state roasters call “first crack” when it has absorbed as much heat as it can and begins to release heat. About that same time, the beans explosively release moisture causing the “snapping” sounds described by the term first crack. This transition is near the end of the roasting process and your coffee has now gone “Exothermic”.
This Week’s Featured coffee
Our featured coffee is a single origin coffee from a selected area of the world renowned for quality coffee.
