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Topic: City Roast Questions (3 msgs / 65 lines)
1) From: Peter Schmidt
This is a multi-part message in MIME format.
Les, et al.....  Reading the thread about roasting the Panama, it =
reminds me I have a couple questions;  
My understanding is that a City roast would be just after 1st crack has =
ended.  Does this mean that the snaps have ended altogether, or if a few =
stragglers are still going, how do you determine when to stop the roast? =
 
And, if a given temp is recorded at the end of 1st crack, how will it =
affect the cup if that temp is held for a minute or two.  Mike McKoffee =
was an advocate of measuring from the start of 1st, but he also =
suggested letting the roast develop for a bit after 1st.  Can a City =
roast level be possible if temps at the end of 1st are held?  Or will a =
consistent temp after 1st automatically take the roast to C+ or FC?  
Thanks to all..... 
peter schmidt

2) From: Les
Good Questions Peter!  That is one reason I have gone to an RK.  I can
hold my temps.  It is difficult to hold temps in a Poppery 1.   Plain
Mike's Ubber Popper with duel PID control gives you that ablility as
well.  City is when the last of first crack is over.  I hold my roast
for about 1-2 minutes at 445 degrees relative to my roaster for
carmelization to develop.  When I was using a Popper, I had a switch
on my heating element and would toggle the heat on and off to hold the
roast for better carmalization development.  There might be a
straggler or two, but I just ingore them.  You may get some premature
pops at the beginning too.  I actually drop my temp once 1st is going
full bore and let it coast on through when I am going for a city
roast.  I have also found that this is much easier with a drum.  It
can be done in a popper with practice.  I took out my popper about a
month ago just to see if I could still extend a roast.
Les
On 6/2/06, Peter Schmidt  wrote:
<Snip>

3) From: Ken Mary
<Snip>
The end of first crack is a "moving target" and depends on how much water is
removed in the previous portion of the roast profile, and on the ramp
through first.
I have been doing a long series of roasts where so much water is removed
that first consists of at most one or two pops, and frequently none. In this
case, "end of first" is meaningless. My drum has a bean thermocouple so I
can gauge the roast progress.
<Snip>
"Roasting" will continue even if the bean temp is held constant. I have done
some roasts holding a minute or two at "city" finish bean temps of 215 to
218C (419 to 425F). This tends to remove brightness while preserving lighter
flavors. The lost brightness was a major disappointment to me, so I tend to
favor straight fast ramps.
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