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Topic: Time between cracks on I-Roast. (7 msgs / 199 lines)
1) From: John N. Alegre
Hi ...
The recent thread on "how you roast different beans" prompts me to ask a 
I have been roasting for a few years not .. first dog bowl and wok and now my 
I-Roast.  I guess my feeling is that getting a good roast from any bean is 
trying to get the time from 1st to 2nd crack to be as long as possible.  For 
me this allows me to stop the roast between City and Vienna and try a new 
bean at different stages of roast.  I keep a log and with a little work I can 
find the sweet spot.
I find this very challenging to do with the I-Roast.
The time between 1st and 2nd crack is short or non existant.  I find myself 
waiting for 1st crack, which I can almost always hear, and they going by bean 
color.  This works and I can hear 2nd crack but often it starts while 1st is 
just completing.
Anyone have any luck with parameters that stretch the time between 1st and 2nd 

2) From: Barry Luterman
I'll send you my profiles off list. They work on my machine

3) From: petzul
I bet this is an age old problem. I use my home made roaster, do not 
have an I-Roast, but will try to answer.
My PGR is pretty well insulated, and responds very well to electrical 
stimuli (heater current) and I have observed that some beans get hotter 
all by themselves as they approach second crack.
This messes up any attempt to extend the time unless you do it very 
slowly and carefully.
I monitor the thermocouple readout, and cut off the current at specific 
temperatures, never letting the temp drop more than a degree before 
Even so, it seems like different beans, besides being exothermic in 
their own right, have to achieve their own temp before the make any 
noise of second crack.
In other words, the Horse second crack occurs at a different temp than 
the Panama second crack.
Has anyone else noticed this?
The other anomaly is that different weights of beans seem to behave 
differently, but that may be just my perception.
Still roasting pretty well, all things considered, here in LHC
John N. Alegre wrote:

4) From: Craig Rowland
Different beans do indeed crack at different times and temps.  John,
when I have a new bean I hit the temp button at the moment I hear second
crack and record the temp.  After two or three batches I can
consistently call second crack by watching the temperature.  With that
information it is easy to stop a roast just before second crack.

5) From: Jerry Procopio
This is a multi-part message in MIME format.
My experience with the I-Roast parallels yours.  If I don't have the 
optional exhaust hose connected, I can hear first crack and then I wirk 
visual from there.  The few times I have heard 2nd crack, it was already 
a rolling 2nd and I had already over roasted.  I have one of the early 
models (June 2004) and mine is one of the "hot" ones.
John N. Alegre wrote:

6) From: Bill Zambon
I bought an I-Roast earlier in the winter. On mine, there is usually a one=
minute (sometimes a bit longer) lag between first and second crack. But it=
is a discrete interval, easily identified.
Perhaps I have a "cooler" I-Roast?
Bill Z
On 5/11/05, Jerry Procopio  wrote:
w my 
d 2nd 
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
William R. Zambon
First Presbyterian Church, Wyandotte MI
(734) 282-3160
(734) 272-7062 cell

7) From: Demian Ebert
Morning All-
I've had similar issues. In fact I started a thread here a while back
with essentially the same question. I routinely get about 1-2 minutes
between the end of first and the beginning of second. I am using a
profile that is 4 min @ 350, 4 min @ 415, and 4 min @450. Initially my
I-roast is much cooler than programmed, but typically reaches the
programmed temp near the end of a stage. All roasts are stopped
manually somewhere into the third stage, rarely going beyond FC+ or
Vienna depending on the bean/blend. I tried reducing the overall bean
mass from 150 gm to 135 and 140 gm and all this gained me was an extra
minute in overall roast time. The gap between 1st and 2nd remained
essentially the same.
I am now wondering if it wouldn't be better to run stage 1 up to 400
or 405 and bring the beans right to the edge of first w/in that stage.
Then use stage 2 (at 415 or 420) to just creep over the edge of first.
If stage 2 were long enough yet not too hot, perhaps the gap between
1st and 2nd could be expanded. Stage 3 would then come along at 450 or
so and finish the roast.
d 2nd

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