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Topic: Defining Roast Based On Second Crack (9 msgs / 145 lines)
1) From: Randy
Has anyone ever defined American, City, City Plus, Full City, Full City
Plus, Veinna and French roast based on exact time past first crack or
into/past second crack, or does it vary too much by bean and roasting =
method
to be that exact ?
Thanks,
Randy

2) From: Vicki Smith
Tom has had a go at it on his new visual roast page, though I suspect 
the multi-bean links are "off", They don't look anything like the links 
on his original visual roast page. I wrote to Tom and Maria asking about 
that earlier today.
The new visual roast pagehttp://www.sweetmarias.com/roasted.pict-guide.htmlOn the new page, the roast times are listed for each stage, but I know ">http://www.sweetmarias.com/roasting-VisualGuideV2.htmlThe old visual roast page.http://www.sweetmarias.com/roasted.pict-guide.htmlOn the new page, the roast times are listed for each stage, but I know 
that each bean differs, as do the roasting methods, so while it could be 
a big step in the right direction, it won't necessarily tell you "the 
absolute truth".
vicki (too new at this to give advice, but doing it anyway)
Randy wrote:
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!*!*!*!*!*!*!*!**!*!*!*!*!*!*!*!*!*!*!*!*!*!*!*!*!*!*!*!*
                 Taming Coffee: The Weblog
                 http://taming.motime.com

3) From: Justin Marquez
On 6/11/06, Randy  wrote:
<Snip>
I exoect you'd need a computer controlled roaster setup to control all the
variables well enough for that to be meaningful.
Safe Journeys and Sweet Music
Justin Marquez (Snyder, TX)

4) From: miKe mcKoffee
The latter.
miKe 
<Snip>

5) From: Heat + Beans --all the rest is commentary
I was standing in line with a non-roaster friend at a "popular" chain coffee
shop.  couldn't help but point out the very dark, almost black and oily
beans in the hopper.  My friend asked how dark I roast for espresso and I
answered, "kind of a medium darkish brown and not oily."  I left out the
part about how that usually occurs when the beans go "snip, snip, snip,
snip, snip, snip for maybe10 or so seconds, and before they start  going,
"snippity-snippity-snippity-snippity-snippity. . . . . . . . "
Of course, I could have saud  that I go to Full City ++, but neither of us
would have been entirely sure of what I meant.
Martin
Heat + Beans
    all the rest is commentary

6) From: Sandy Andina
So that's where I've been going wrong!  I always thought it was after  
the beans go "snap, snap, snap" but before they go "crackle." (Not  
gonna wait for them to go "pop"!).
On Jun 13, 2006, at 1:10 AM, Heat + Beans --all the rest is  
commentary wrote:
<Snip>
Sandy
www.sandyandina.com

7) From: javafool
There *must* be the makings of a song in there somewhere, but it would have
probably been from the 1960's era.
Terry
Maybe it's my roaster, but my beans always go "pop, pop, pop" before the
"snap & crackle" stage.

8) From: Randy Roy
I used to be scientific with my roasts (thermometer, timer, variac,etc.) 
but I gave all that up and now roast by sight and sound with a modified 
Poppery I.  Sure, each roast may not be exactly the same as the last, 
but it is still light years better than anything that can be purchased 
at a store or coffee shop.  Fresh coffee, roasted by me.  It doesn't get 
much better that that.
Randy      
Randy wrote:
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9) From: James House
You know I started out all gung ho like this as well, but found that I was
too lazy to keep up with all of that. :)  I think once you get a few roasts
under your belt it kinda comes natural to you.  However I do think there is
some value in at least marking down some basics...bean, where you got it,
the last roast level you done with it, and was it good or not.  I might
start doing something like that, maybe. :)
On 6/14/06, Randy Roy  wrote:
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