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Topic: lack of "popping" noise--1st C? (5 msgs / 112 lines)
1) From: Frank Awbrey
Just wonderin', last night I roasted in my popcorn air popper, two batches
(2/3 cup each) of Yemen Mokha Sana'ani. I heard the start of first crack (a
couple of pops) and then it quit, at least to where I could hear it. First
crack started around 405*. I finally quit the roast at about 10-12 minutes
with the temperature probe showing between 445 and 450*. Normally, I hear
more popping with other beans. The color seemed to be pretty good when I
finished the roast, although not as even as other beans (also roasted a
Columbian--was OK, I think). The tasted test on a bean was OK. I couldn't
taste any difference/flatness. Anyway the ambient temperature outside last
night during the roast was low to mid 40's. I'm hoping the roast went OK, no
flatness (fingers X'd). The roast seemed to go pretty normal, except for the
absence of cracking/popping noise.
Oh well, I will find out in another day or so when I actually brew me up a
cup.
-- 
Frank
"Still the one"

2) From: JanoMac
I experience a distinct muting or lack of the typical noisy 1st crack in my
hot air poppers for:
Yemen Sana'ani (muted)
Most kinds of peaberries (1-2 pops at most per batch)
And when the ramp to first crack is longer than 3 minutes to yellow/amber
and release of first chaff. This happens when the ambient temperature falls
below 40F for me.
Just to check my popper, I put in a Columbian or Sumatran. These have got to
be the loudest and most prodigious poppers at 1st crack! If they pop, then I
know everything is fine and it's just the kind of bean. If even my Columbian
fails to make a racket, I know I need to stick my popper in a box to
recirculate the warmed air.
Kirk
<Snip>
(2/3 cup each) of Yemen Mokha Sana'ani. I heard the start of first crack (a
couple of pops) and then it quit, at least to where I could hear it. First crack
started around 405*. I finally quit the roast at about 10-12 minutes with the
temperature probe showing between 445 and 450*. Normally, I hear more popping
with other beans. The color seemed to be pretty good when I finished the roast,
although not as even as other beans (also roasted a Columbian--was OK, I think).
The tasted test on a bean was OK. I couldn't taste any difference/flatness.
Anyway the ambient temperature outside last night during the roast was low to
mid 40's. I'm hoping the roast went OK, no flatness (fingers X'd). The roast
seemed to go pretty normal, except for the absence of cracking/popping noise. <<

3) From: Frank Awbrey
Thx, Kirk. I have roasted some of this a couple of weeks (month?) ago, but
can not remember if there was a lack of loud cracking. I was afraid that the
ambient temperature outside might be affecting the way it roasts. I wasn't
real concerned with the temperature of the popper as my digital readout
thermometer did get up to close to 450*, although it did seem to take its
time at the higher (400*+) temps. Right before I roasted these two batches
of Yemen, I first roasted two batches of Columbian Choco del Atrato and I
believe it seemed to roast OK (my memories are going--I can't even remember
the roast, but they don't stand out in my mind).
I've got another one or two days of the Columbian Choco del Atrato that I
roasted last Friday to finish up before I try these four batches that I
roasted last night.
On 11/14/07, JanoMac  wrote:
<Snip>
-- 
Frank
"Still the one"

4) From: Cameron Forde
Hi Frank,
Do you suppose that your thermal sensor might have shut the popper
down?  2/3 of a cup is a lot of beans.  More beans means less air flow
and higher temperatures.  Just a thought.
Cameron
On Nov 14, 2007 3:34 PM, Frank Awbrey  wrote:
<Snip>
-- 
ceforde

5) From: Frank Awbrey
Hi, Cameron. I guess that is a possibility, but I don't think so. It still
heats up, it is just that the ramp up seemed to take just a little longer to
reach the higher temperature of 445-450*. I kept it at that temp for a few
seconds but didn't want to push it, so stopped the roast. It didn't seem to
want to go any hotter than 450 and I was just sorta thinking that it might
have to do with the low ambient temps (45* approx.). My main concern was the
lack of pops/cracks in first crack.
Tomorrow morning will let me know, since that is when I will try a cup.
Here's hoping...
On 11/14/07, Cameron Forde  wrote:
<Snip>
-- 
Frank
"Still the one"


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