Many baristas spend little time actually roasting their own coffee, and even fewer coffee consumers do, so going into details about the method of roasting the coffee certainly shows a level of expertise, but it may require a deeper explanation.
During his presentation in the 2015 WBC, Sasa Sestic mentioned wanting to “develop it(the coffee) approximately 22% from the first crack”. In this context, the development time is the time from the onset of first crack until the end of a roast.
In an article titled “Roast Development Time and the Prerequisite for Any Successful Roast” by Scott Rao,it states that “achieving a 20%–25% DTR doesn’t guarantee a brilliant roast, it seems to be a prerequisite for a successful roast”.
So when Sasa aimed for 22% development, that’s smack dab in the ball park suggested by Scott Rao. Doubt that this is a coincidence.
Btw, if you are not certain what the first crack sounds like, think about the last time you made popcorn (or click on this video). It might also be knowing that the second crack sounds more like the breakfast cereal Rice Bubbles in milk.
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