In all sincerity, if I can get the gist of this in a matter of months,
way down here on the Gulf Coast of Mississippi, with nothing more than
my computer, heat and beans, then anyone can!
First, I ignore color until after the roast is done. Sincerely, I
look at the color after the roast has been cooled and it is sitting on
my kitchen counter. Time, smell, smoke and cracks are much better
indicators. When I describe levels of roast, like light or dark, I am
actually referring to the amount of roast applied to the bean and not
bean color at all.
I try to adhere to the parameters explained in the pictorial roast
guide that Tom has published, or at least my understanding of it.
Just before 1st crack ends, there is a really light roast called
Cinnamon. The span between the end of 1st crack and the onset of 2nd
crack is divided into three segments:
City - This is after 1st crack has completed and the roast smell is
has changed from "baking bread" and is light, sweet, floral, etc.
City + - This is the midpoint and is the period after the roast smell
has sharpened just a bit, but before the aroma sharpens more
dramatically and becomes more pungent.
Full City - this is the last segment before 2nd crack when the aroma
becomes more pungent and is commonly associated with an increase in
smoke which signifies that 2nd crack is eminent.
At the onset of 2nd crack:
Full City+ - about 10 seconds worth of 2nd crack, but no momentum at all.
Vienna - 2nd crack is underway and gaining momentum
French - boiling 2nd crack (like when milk is poured on Rice Krispies)
and perhaps slowing
Spanish - tantamount to charcoal
Flames - Flames
Perhaps this was just an exercise to refresh things in my mind, but I
hope this is helpful to someone ...
Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 4/20/07, Floyd Lozano wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 4/20/07, Floyd Lozano wrote: