Hi ... The recent thread on "how you roast different beans" prompts me to ask a question. 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 crack? john
I'll send you my profiles off list. They work on my machine
John, 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 continuing. 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. PeterZ Still roasting pretty well, all things considered, here in LHC John N. Alegre wrote: <Snip>
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.
This is a multi-part message in MIME format. John, 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. Jerry John N. Alegre wrote: <Snip>
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: <Snip> <Snip> <Snip> s <Snip> <Snip> w my <Snip> s <Snip> For <Snip> <Snip> can <Snip> lf <Snip> bean <Snip> is <Snip> d 2nd <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip> -- William R. Zambon First Presbyterian Church, Wyandotte MI (734) 282-3160 (734) 272-7062 cell
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. Demian <Snip> d 2nd <Snip>