HomeRoast Digest


Topic: First Crack Dynamics- Help! (4 msgs / 96 lines)
1) From: Jeremy DeFranco
     I was wandering what is a better 1st crack- a loud, distinctive, easy
to identify, rapidy moving 1st crack OR a more subdued, slow moving, less
distinctive, "pop here, pop there" type of first crack? The reason I ask is
that I am experimenting w/GC profile (and will soon be using an RK), and I
had read somewhere (Roast Magazine??) that the latter is better for the cup
quality. Thoughts, Experience?? Thank you in advance for your help.
     Cheers!
     Jeremy

2) From: Jeff Oien
Jeremy DeFranco wrote:
<Snip>
After reading the Dietrich roasting notes, when I was using the SC/TO
I tried ramping faster into first and liked the results better. So I
would say the former. Although I'm not sure if the Dietrich notes are
necessarily referring to getting a rapidly moving first crack.
I know that in a drum roast if I let the roast go too long so that
there isn't enough heat built up to get a good first crack the roast
will be flat.
I've been experimenting with spending more time at a lower temp (I
think miKe has mentioned this) and then ramping up fairly fast to
first with wet process beans. Then have to be careful it doesn't
get away from me.
Here are the notes. Sorry if they are disjointed. Would like to
hear what Roast Magazine said.
 >1. " Want to go to full roasting (air flow- 70% of roasting is with hot
air
 >> in Dietrich, is adjustable form 60 cfm to 370 cfm) right before 1st 
crack.
 >> Don't want the coffee to exotherm. As steam starts to work out of the
bean,
 >> heat is trying to move out of the bean.  you must pour on the heat to
 >> overcome this and force heat into the bean.  OF all stages of the roast
this
 >> is one place you don't want to slow down!

3) From: Eddie Dove
My thoughts are the former rather than the latter only based on my limited
experience.  I've found that when the crack is long and protracted, when you
stop the roast, you have beans at many various roast levels and it seams to
"muddy" the flavors.  FWIW ... YMMV.
Eddie
On 12/30/06, Jeremy DeFranco  wrote:
<Snip>
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/

4) From: RK
This is a multi-part message in MIME format.
Moisture content plays a large part in the sound and movement of greens =
entering into first crack. The orgin also plays a part in it. Some =
peaberry's have little or no first crack at all. 
Heat profile is big part also, 
So IMO three factors
1- Moisture content of bean
2- heat profile in intial drying stage
3- type and origin of bean.
RK


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