HomeRoast Digest


Topic: Second Crack (12 msgs / 267 lines)
1) From: Jerry Procopio
I could probably answer my own question by roasting some coffee all the 
way through 2nd crack and timing it, but then I'd have charcoal pellets. 
  I got some of Tom's French Roast Blend.  I took my first roast barely 
into 2nd crack.  While the result was nice, it wasn't what I was looking 
for nor what I think Tom intended with this blend.  I re-read his 
comments and he recommends roasting until 2nd crack slows, but has not 
yet ended.  I got bolder with my next roast (a 4 pound roast for a 
customer) and took it 50 seconds into 2nd crack.  When I dumped the drum 
into the cooler, it loked lighter than I expected, but the brewed flavor 
was certainly a dark roast flavor - with a surprise of a berry 
aftertaste.  I'm very pleased with the result, as is my friend.  But my 
question is, how long does 2nd crack linger on before it becomes a 
fireball?  I don't think it had really slowed any when I stopped this 
roast and after tasting the resulting roasted coffee I don't think I 
would want to.  Maybe I was just seconds away - I don't have a clue. 
Any comments?
   JavaJerry

2) From: Tim TenClay
Jerry,
I don't know how your roasting, but you may consider extending your
roast by how you cool down your beans....  I usually just dump my
beans into a metal, mesh strainer after they're roasted...If I want
them to go a little longer, I let them sit, If I'm concerned that I've
pushed them too far I dump them back and forth between two different
strainers (cooling them faster)...Sometimes I'm not sure which I'm
going to do until they're already dumped out of the popper....
Grace and Peace,
  `tim
On 3/24/06, Jerry Procopio  wrote:
<Snip>
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
--
Rev. Tim TenClay, IAPC
Dunningville Reformed Church (www.dunningville.org)
Knots & More Tatting Supplies (www.knotsandmore.com) NATA #253
Personal Blog:http://www.tenclay.org/blog

3) From: Jerry Procopio
This sentence (3rd from the end) should read: I don't think it had 
really slowed any when I stopped this roast and after tasting the 
resulting roasted coffee I don't think I would want to *take the roast 
any further*.
Jerry (sometimes imagining everyone knows what I mean)
Jerry Procopio wrote:
<Snip>

4) From: Les
Jerry,
Roasting 4 pounds you have a lot of heat to deal with.  I am not sure
how you would know it was slowing down until it was too late!  It
sounds like you hit the sweet spot at 50 seconds.  Looks are
deceptive.  Let those beans sit for two weeks like at the store and I
will bet they will be very dark and oily just like the store!  Once
those oils go rancid they will darken those beans to a nice black
sheen!  My other question is why not just buy some of Tom's Vietnamese
beans if you are going to char-buck it?
Les
On 3/24/06, Jerry Procopio  wrote:
<Snip>
.
<Snip>
g
<Snip>
m
<Snip>
r
<Snip>
y
<Snip>
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>

5) From: Steve Hay
On 3/24/06, Les  wrote:
<Snip>
Did you read his post?  He was using Tom's French Roast blend.  They were
meant to be roasted dark.  Personally, I like a dark roast now and then.  I=
t
changes things up and its something different.  Its true some beans lose
their origin characteristic with a darker roast, but I think there are
subtle difference in roast characteristic between origins.  Most notably th=
e
Sumatra Classic Tom has in right now has a very persistent sweetness into
very dark ranges.
--
Steven Hay
hay.steve -AT- gmail.com
A Little Fable
by Franz Kafka
"Alas," said the mouse, "the whole world is growing smaller every day. At
the beginning it was so big that I was afraid, I kept running and running,
and I was glad when I saw walls far away to the right and left, but these
long walls have narrowed so quickly that I am in the last chamber already,
and there in the corner stands the trap that I must run into." "You only
need to change your direction," said the cat, and ate it up.

6) From: Wesley Simon
Sometimes a nice dark-roasted espresso blend in a latte tastes like a burne=
d
marshmellow to me.  I could never drink the espresso straight like that
though.
On 3/24/06, Steve Hay  wrote:
<Snip>
 It
<Snip>
the
<Snip>
,
<Snip>
,
<Snip>

7) From: Les
Yep, Steve I read his post!  I too enjoy a darker roast at times. 
However, I never exchange roast flavor for varietal flavor.  I will
roast Bugusi, all of the Sumatra coffees and the India Matadakad
Peaberry to a Vienna roast.  They are very good and have varietal
flavor.  What I meant to say was 50 seconds in an RK with 4 pounds you
are going to have a fun time stopping the roast with all of that heat!
 Coffee Snob 101 says roast it the way you want!
Les
On 3/24/06, Steve Hay  wrote:
<Snip>
 It
<Snip>
the
<Snip>
,
<Snip>
,
<Snip>

8) From: Peter Zulkowski
Jerry,
I think it has to do with the amount of beans you are roasting. That is 
unless they all get through the cracks at the same time  or they all do 
more than one first crack and more than one second crack, what you are 
hearing is what the first beans are doing in each case. As time goes on, 
other beans get hot enough to crack, and then more and more, then less. 
Like a bell curve.
OTOH, each bean has it's own personality, and may crack at a different 
temperature than it's neighbor. Most you can hope for is an average done 
ness.
I have tried holding the temp steady when first crack starts (the TC is 
within the bean mass) and I can see a definite bell curve at first crack.
How you approach second crack is another factor. If you go slowly, then 
all the beans are more at the same temp than if you race to second.
Still, each bean is different, and you see them averaging getting to 
second crack, and into second crack, and basking in the temperature you 
provide.
I have kept second crack at steady temp until second crack was rolling, 
the beans were oily.
I thought they were ruined!
They were dark, but left no burnt aftertaste.
It is not only about the temp applied, but how fast a volume of beans 
can absorb it and at what rate.
Imho, too hot an ambient temp (in the roast chamber) can leave them 
burnt no matter how long or short the roast, but a high ambient is 
needed to get brightness.
Roasting is a good balancing act.
Zen yourself into a group of beans, and think about how you would want 
to be treated to max your flavor.
Hope this helps,
PeterZ
Jerry Procopio wrote:
<Snip>

9) From: Oaxaca Charlie
--- Les  wrote:
<Snip>
 I usually roast my Sumatrans, and the Java Prince, well
over 1 minute into second crack, 4 1/2 lb.s at a time with
the RK drum. It's not burnt, not even that dark. No oily
sheen. Tastes dark roasted, though. I stop and cool the
roast within seconds when I dump it in the cooling box. It
is important to cut the flame to minimum when second crack
starts if you don't want to burn it. To take a roast all
the way to where second crack begins to slow would
certainly wipe out any origin flavor, and risk a roaster
fire. Maybe it's different in an IRoast or something like
that. ?
  Charlie
<Snip>
                                         Oaxaca dreamin'
Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around http://mail.yahoo.com

10) From: Jonathan Parungao
Went deep into second crack the other day with my popcorn popper.
Relatively new to roasting and I thought it was still at the end of first.
All the smoke that started coming out should have been a clue.  Actually
thought my popper was on fire for a little bit.  Let it rest for a couple of
days.  I love it.  Up until now, I've stopped it just at the first signs
of second crack, at least when I actually knew it was second crack.  Very
smoky taste, but plenty of caramel in the background.  There was another
topic about melange roast blends within a bean.  Is there a way to tone down
the smokiness, but still have the caramel?  Any ratios I should try?

11) From: Brett Mason
You just nailed the Starbucks Compulsion ... it's the caremel-syrup
that results from the deep roast!
Brett
On 2/21/07, Jonathan Parungao  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

12) From: Brett Mason
You just nailed the Starbucks Compulsion ... it's the caremel-syrup
that results from the deep roast!
Brett
On 2/21/07, Jonathan Parungao  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com


HomeRoast Digest