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Topic: 2nd crack always blows divots? (11 msgs / 218 lines)
1) From: Steve
Bruised, battered, and bedraggled, I just finished moving and
unfortunately all my greens are packed away in some box yet to be
located.  As such, I had to break down and pick up some roasted beans
from Barefoot Roasting Company (local outfit that gets some good press
now and again for both the quality of their coffee and how they
conduct their business) to help my girlfriend and I through the
unpacking process.  I picked up a 1/2 pound of Sidamo and when I
opened the bag, I was very surprised to see that the beans were
practically dripping with oil.  Now I typically roast my beans a snap
or two into 2nd, sometimes a bit longer, and they rarely develop any
oil on the surface, a very light sheen at the most.  So it was pretty
obvious to me that these beans were over-roasted at least for my
tastes (brewing confirmed this, though the cup was still decent).
So here's my question: I notice that when I roast up to 2nd crack
using an air popper, my beans begin to shoot out a little divot from
their backsides (oh, my!).  The Sidamo I bought, though apparently
roasted well into 2nd, doesn't show these divots.  What gives?  Are
the divots particular to home roasting methods?  Types of beans?  Any

2) From: Pecan Jim Gundlach
The divots are a result of fast roasting.  Hot air poppers often roast 
in four minutes or less almost always have divots.  Drum roasting that 
usually takes twelve to fifteen minutes rarely produces divots.
    Jim Gundlach
On Oct 18, 2004, at 6:13 PM, Steve wrote:

3) From: Steve
Hi Jim,
Using a variety of techniques, I am able to stretch my roast out
anywhere from nine to about twelve minutes, so I suppose I'm somewhere
in the inbetween.  Air popping does seem more intense and "violent"
than what I would expect from a drum roaster, so your explanation
makes some sense.
On Mon, 18 Oct 2004 18:25:40 -0500, Pecan Jim Gundlach

4) From: Oaklandguy
I use both PIIs and a Toastmaster to roast.  I sometimes get divots.
When I do, it seems to be more the bean than anything.  I tend to get a
lot of divots with some African beans; some with Central American beans;
and I get none with decaf beans.  There was one bean (don't remember the
specific name) that produced a ton of divots in every roast.
There are other folks on the list with thoughts on this too.  Just my
observation.  My roasts usually begin 1st crack between 4:30-5 minutes;
with 2nd following around 9-10 minutes.
Roastin in a PII for a drip brew

5) From: Dan Bollinger
Those seem like fast roasts, even for a hot air roaster (although I have NO
experience with a popper). Have you tried extending the roasts out to 12-15
minutes and see the effect that has on divots?  Dan

6) From: Jeff Oien
I always thought divots were sliced off from hitting the air vents in 
the popper. I may be wrong on that.

7) From: Edward Spiegel
At 7:23 PM -0500 10/18/04, Dan Bollinger wrote:
I don't think that most popper roasters would consider 9 to 10 minutes a fast roast. (under five minutes is a fast roast). Some beans seem more likely to develop divots when roasting in a popper than others. I generally roast profiles that run about 8 minutes to the first outliers of second or 15 minutes to the first outliers of second.
Divots seem to be a function of the bean as well as the roast speed. Slowing things down even more may reduce it some, but it doesn't seem to have a dramatic effect on the flavor; 7 to 10 minutes is a pretty reasonable time to second in my opinion. I don't think divots are anything to worry about if the coffee tastes good.
Just my .02,

8) From: Pecan Jim Gundlach
     I can make divots on demand with a heat gun and wok.  Roast very 
fast and hot and I can make divots.  As a general rule I believe divots 
indicate too fast roasting for my tastes, YMMV.
        Jim Gundlach
On Oct 18, 2004, at 7:33 PM, Jeff Oien wrote:

9) From: R.N.Kyle
 As a general rule I believe divots
I agree with you Jim. Divots are a result of too much heat to fast between
1st and 2nd crack.
Thats my story and I'm sticking to it.

10) From: Steve
The too-hot, too-quick notion makes sense to me based on my own
experiences.  Since I've developed a degree of technique to my
roasting, I've noticed the amount of divoting drop way down to just a
few holes here and there.  And when I say technique, I basically mean
stretching out my roasts.
On Mon, 18 Oct 2004 21:50:39 -0400, R.N.Kyle  wrote:

11) From: Brett Mason
Being new to the sport - I just roast to divot in my poppers...  I do
use a 50' extension cord, and get done in about 10 minutes per 3.5oz
of beans...
Thanks all for explaiing the divots - they were all I knew...
On Tue, 19 Oct 2004 08:22:00 -0700, Steve  wrote:
Brett Mason
   _(( )_  Please don't spill the coffee!

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