HomeRoast Digest

Topic: "sub" crack? (11 msgs / 198 lines)
1) From: Alchemist John
We have 1 st and 2nd crack.  Popcorn and rice crispies.  For those of 
you with quite roasters, has anyone heard very low toned 
subcracks?  I noticed them very distinctly this morning when roasting 
the Brazil Formosa.  I get them starting before 1st and lasting 
nearly to 2nd.  They sort of sound like very quite popping 
bubbles.  Makes me think of the slow bubbles popping off a thick soup 
or porridge.
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

2) From: Dan Bollinger
John, They could be stress relieving sounds induced when the bean was dried. 

3) From: Eddie Dove
I have noticed that quite a bit with the latest arrival of Sidamo as well as
some others.  Sound like the bean fractures internally without fracturing
all the way to the surface.  Reminds me of the sound that fireworks make
when they explode under water.
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 1/21/07, Alchemist John  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 1/21/07, Alchemist John  wrote:

4) From: raymanowen
"...explode under water."
Gives the fish an ear ache and they all surface, right?
Cheers -RayO, aka Opa!
Oh, That M-80- I don't know how it got there. I'm just fishing, Sir...
On 1/21/07, Eddie Dove  wrote:
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976

5) From: Ed Needham
I can frequently hear a 'sizzle-like' cracking just before second starts.
Ed Needham®
"to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters)

6) From: Alchemist John
Nope, these are the "underwater" sound 
pops.  Matrix shifting sounds reasonable via Dan B.
At 14:52 1/21/2007, you wrote:
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

7) From: jim gundlach
The wok and spoon over gas flame is about as quite as it gets.   
However my old ears have suffered from too much loud rock and roll;  
high performance engines, tractors, and chainsaws all too often  
missing mufflers; thousands of rifle and shotgun discharges; and a  
few other acoustic hazards.   While I tell my students they will have  
to just speak up until all the kids get out of college and I can  
afford hearing aids, I can't do that with the beans.  I seriously  
considered getting hearing aids with the money I spend on the Andreja  
but my heart is in the right place. Maybe next time I roast in the  
wok when one of the grandkids is here I'll ask them to listen.
        Pecan Jim
On Jan 21, 2007, at 2:02 PM, Alchemist John wrote:

8) From: Ken Mary
I sometimes hear puffs approaching close to and during first. Another 
mystery to me was the appearance of what I called the 1.5 crack. After the
sounds of first died down there was a distinct set of pops midway between
first and second. This happens in maybe 1 out of 25 roasts. I have later
concluded that these were outliers of first, until someone else has evidence
to the contrary. I do all single origin roasts, no blends.
Have you tried my Brazil profile and do you have an opinion?

9) From: Alchemist John
Agreed to the 1.5 crack being outliers.  Please remind me of your 
Brazil profile.
At 05:22 1/22/2007, you wrote:
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

10) From: Tom Ulmer
Indeed. My thoughts have always been that these are first cracks. It seems
to me that in these roasts the end product has both giants and dwarfs. Do
you suppose the puffs are coming from the dwarfs? I speculate that the
giants are created with the loudest cracks...

11) From: Ken Mary
My Brazil profile was first fully described in my message of Jan 14, 
repeated below:
Try my Brazil profile, the chocolate is very strong even just out of the
roaster. The concept is described earlier in this thread. Some bean
temperatures and times:
3 min  45C/113F
6     100C/212F
10    150C/302F
15    190C/374F
16.5  208C/406F first begins
17.5  212C/414F first ends
19    222C/432F city+ level
The initial warmup may not be optimized. But the results were so good that I
have not changed it.
The basic idea was a hands off profile where I could just sit and watch the
roast. The entire roast uses one power setting from cold start to finish. Of
course, tastes differ and you may prefer another profile.

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