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Topic: dark roasts with the Behmor was (no subject) (3 msgs / 109 lines)
1) From: Rich Adams
This is a multi-part message in MIME format.http://www.behmor.com/pdf/Part_II.pdf"If you've chosen to try a darker roast you'll then start to hear =
cracking sounds start up again. This is the
second crack. Again, the sounds will initially be irregular. Now is when =
most of the greatest nuances and
flavor characteristics emerge.
At this time manual cooling can be started if the timer hasn't run down =
to default into cooling.
Most excellent single origin coffees and some blends invariably show =
their greatest character when sent
into the cooling stage at the start of or at a point just prior to the =
second crack.
Should you decide to allow the roast to continue into second crack, the =
snapping sound will become very
rapid and similar to that of rice cereal. Care must be taken at this =
point to be ready to press the cool button,
as smoke levels will rise rapidly. If heavy smoke is seen, begin cooling =
immediately.
If you do choose a darker roast where oils are present, simply let the =
beans continue into the second crack.
We strongly recommend you reduce the amount of coffee you are roasting =
to  pound or less for darker
roasts. Never roast past 10 seconds into 2nd crack. If heavy smoke is =
seen, begin cooling immediately."

2) From: Aaron Scholten
Ok, here's the bottom line, Liability. Since they can't control which 
idiot decides to try what with their coffee roaster, they have to 'play' 
on the side of caution. Anything after second crack is capable of 
bursting into flames with the right situation. Super hot beans, lot of 
air flow, heat still coming in. you get the idea.... hopefully..... 
maybe.....well.... maybe not.... ok, we better put a warning up NOT to 
go there just so darwin doesn't get a shot at you and your grubby 
lawyers a shot at them..
The bottom line is, you need X amount of heat to heat Y beans to a 
certain point for a Z roast.. now ANY product, no matter what it is, is 
only able to put out a set amount of heat... that would be X..... over a 
certain amount of time..If you want way dark roasts, you need say 10kcal 
per ounce per minute (just wag's here, not the real numbers).. but the 
machine is only able to produce 50kcal / 10 minutes... so that means if 
you want a darkie, you need to limit the one factor you DO have control 
over... the amount... in the roaster...(and yes time somewhat but amount 
is a better control) otherwise there are too many ounces trying to 
absorb the limited available Kcal, and it won't reach the quantity 
needed for the dark roast.. Given you have X heat, you can either use a 
smaller load Y to reach dark, or be happy with a lower Z roast level for 
your bean amount.
now the other thing
what he is trying to say is I believe...for a batch that is pushing the 
capacity of the roaster, you are going to have problems if you want it 
dark... go with a slightly smaller size for the slightly darker 
roasts.... BUT if you are the point that you are already into second 
crack, then you obviously have no heat issues, and in fact, are getting 
ready to approach third crack...
Use smaller batches for darker roasts, but if you do happen to find 
second crack, don't get carried away, 3rd is very easily obtained for 
the unwary.
aaron
Rich Adams wrote:
<Snip>

3) From: Alchemist John
I think you hit it nicely on the head Aaron.  The 
only thing I will toss in is that I found on 
P1-P3, there are no heat issues for getting to 
2nd.  It then becomes can you stop the self 
sustaining reaction.  Do you want to stop a fully 
loaded truck at 60 mph or a honda civic?  It's 
easier to stop less beans since the accelerator 
is to the floor for all the roast profiles at the end.
Again. well said Aaron.
At 18:43 11/12/2007, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/


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