Cracking sounds emitted by coffee beans during the roasting process can be recorded by a microphone and used as the basis for automated acoustic roast profiling and monitoring, mimicking what expert artisanal coffee roasters do by ear. Three parameters are used for this purpose. Near the end of the roasting process, sounds known as “first crack” exhibit a higher acoustic amplitude than sounds emitted later, known as “second crack.” First crack emits more low frequency energy than second crack. Finally, the rate of cracks appearing in the second crack chorus is higher than the rate in the first crack chorus. This presentation is a companion to the previously published work on the same topic [J. Acoust. Soc. 185, EL265–EL269 (2014)], but expanded to include a discussion of automated crack detection signal processing, the acoustic characteristics of different coffee beans, and initial results of a study on how individual beans crack and emit their sounds.