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Topic: second crack? (5 msgs / 223 lines)
1) From: Frank Awbrey
A couple of quick questions concerning my roasts tonight. I did two
consecutive roasts of Kenya Ruiru-Oakland Estates Peaberry tonight and have
a couple of questions. First off, I roast with an unmodded air popper and
because it has gotten so cold, I have begun roasting in the garage. I think
tonight it was probably in the teens when I began roasting (or so it
seemed/felt--I put on my insulated Carhartt overalls to help stay warm).
Anyway, I heard my first stray first crack at around the 9:40 mark with a
temp of around 397*. I only heard the one crack (loud) and then maybe one or
two others during the next couple of minutes. At around the 12:20 mark and
450*, it started a very steady but lower sounding cracking. This cracking
continued continuously (really rolling) until I turned it off at the 14:10
mark (475*). It was still a steady crack at this time, but I don't normally
like going into second crack, if possible.
Anyway, the beans are a little darker, maybe than normal, but not oily like
I would expect if I was in second crack. Also, there was not a huge
difference, if any, in the smoke, either. So, was I in second crack or still
in first?
I then did a second roast of the same bean. My roasts are generally under 10
minutes +/-, so I roasted these without leaning my popper the 30-45* I
normally do in an attempt to extend the roast. After about a minute or so,
my temperature guage went on the fritz and quit working, so I have no temps
for this roast. Anyway, because I was not tipping the popper, I did get a
quicker roast. I heard one or two snaps of first crack at the 7:50 mark and
then a few more at around the 9:07 mark. Once again, after a couple of
minutes, I heard the lower (muted?) sounding cracks (2nd crack? or still
1st?). But this time I did not let it keep going for a real long period like
I did the first batch. After just a few cracks of the lower snaps, I ended
the roast at 11:20. My second batch does not appear to be quite as dark as
the first, but is still pretty close.
Was I in second crack or still in first? I will let the beans rest tonight,
maybe tomorrow, then try them and see what they taste like. I have done
about 228 roasts with this popper and thought that I knew what second crack
sounds like, although I do try to stay out of it. Now, I'm not sure of
myself.
Also, after the first roast was completed, I did see some "divots" laying on
the table. This is the first time I have ever seen any divots in any of my
roasts.
Sorry for the long rambling post, but am wondering about it. Any thoughts,
good or bad, will be appreciated.
-- 
Frank
"Still the one"

2) From: Andy Thomas
At 475F, I'd say you were certainly into 2nd crack. And judging by your =
description, your second roast was probably into 2nd, too. 
----- O=
riginal Message ----
From: Frank Awbrey 
To: swe=
etmarias 
Sent: Friday, December 14, 200=
7 9:13:44 PM
Subject: +second crack?
A couple of quick questions =
concerning my roasts tonight. I did two consecutive roasts of Kenya Ruiru-O=
akland Estates Peaberry tonight and have a couple of questions. First off, =
I roast with an unmodded air popper and because it has gotten so cold, I ha=
ve begun roasting in the garage. I think tonight it was probably in the tee=
ns when I began roasting (or so it seemed/felt--I put on my insulated Carha=
rtt overalls to help stay warm). Anyway, I heard my first stray first crack=
 at around the 9:40 mark with a temp of around 397*. I only heard the one c=
rack (loud) and then maybe one or two others during the next couple of minu=
tes. At around the 12:20 mark and 450*, it started a very steady but lower =
sounding cracking. This cracking continued continuously (really rolling) un=
til I turned it off at the 14:10 mark (475*). It was still a steady crack a=
t this time, but I don't normally like going into second crack, if possible=
. 
 
Anyway, the beans are a little darker, maybe than normal, but not =
oily like I would expect if I was in second crack. Also, there was not a hu=
ge difference, if any, in the smoke, either. So, was I in second crack or s=
till in first? 
 
I then did a second roast of the same bean. My roasts=
 are generally under 10 minutes +/-, so I roasted these without leaning my =
popper the 30-45* I normally do in an attempt to extend the roast. After ab=
out a minute or so, my temperature guage went on the fritz and quit working=
, so I have no temps for this roast. Anyway, because I was not tipping the =
popper, I did get a quicker roast. I heard one or two snaps of first crack =
at the 7:50 mark and then a few more at around the 9:07 mark. Once again, a=
fter a couple of minutes, I heard the lower (muted?) sounding cracks (2nd c=
rack? or still 1st?). But this time I did not let it keep going for a real =
long period like I did the first batch. After just a few cracks of the lowe=
r snaps, I ended the roast at 11:20. My second batch does not appear to be =
quite as dark as the first, but is still pretty close. 
 
Was I in seco=
nd crack or still in first? I will let the beans rest tonight, maybe tomorr=
ow, then try them and see what they taste like. I have done about 228 roast=
s with this popper and thought that I knew what second crack sounds like, a=
lthough I do try to stay out of it. Now, I'm not sure of myself. 
 
Als=
o, after the first roast was completed, I did see some "divots" laying on t=
he table. This is the first time I have ever seen any divots in any of my r=
oasts.
 
Sorry for the long rambling post, but am wondering about it. A=
ny thoughts, good or bad, will be appreciated.
-- 
Frank
"Still th=
e one"=
Be a better friend, newshound, and 
know=
-it-all with Yahoo! Mobile.  Try it now. http://mobile.yahoo.com/;_ylt=A=hu06i62sR8HDtDypao8Wcj9tAcJ 

3) From: miKe mcKoffee
Without actually hearing your roast(s) impossible to say with absolute
certainty but yes, sounds like into 2nd crack.
2nd crack and oily are not necessarily synonymous. How far into 2nd, how 2nd
reached (as in profiled ie temp versus time bean temp curve) and what bean
play a big factor.
2nd crack and dark are not necessarily synonymous. Some varietals can be
fairly dark 1st crack barely developed, OTOH some can still be relatively
light color far into 2nd.
Generally speaking Kenya's tend to appear relatively dark for a given degree
of roast. (I have not roasted that particular Kenya.)
Generally speaking divots are an indication too hot a roast environment
going into 2nd. 
As soon as you think you figured out the roasting "rules", the rules change.
Peaberries sometimes especially like to change the rules.
Enjoy the Journey! Nothing counts except the cup.
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Frank Awbrey
	Sent: Friday, December 14, 2007 9:14 PM
	
	A couple of quick questions concerning my roasts tonight. I did two
consecutive roasts of Kenya Ruiru-Oakland Estates Peaberry tonight and have
a couple of questions. First off, I roast with an unmodded air popper and
because it has gotten so cold, I have begun roasting in the garage. I think
tonight it was probably in the teens when I began roasting (or so it
seemed/felt--I put on my insulated Carhartt overalls to help stay warm).
Anyway, I heard my first stray first crack at around the 9:40 mark with a
temp of around 397*. I only heard the one crack (loud) and then maybe one or
two others during the next couple of minutes. At around the 12:20 mark and
450*, it started a very steady but lower sounding cracking. This cracking
continued continuously (really rolling) until I turned it off at the 14:10
mark (475*). It was still a steady crack at this time, but I don't normally
like going into second crack, if possible. 
	 
	Anyway, the beans are a little darker, maybe than normal, but not
oily like I would expect if I was in second crack. Also, there was not a
huge difference, if any, in the smoke, either. So, was I in second crack or
still in first? 
	 
	I then did a second roast of the same bean. My roasts are generally
under 10 minutes +/-, so I roasted these without leaning my popper the
30-45* I normally do in an attempt to extend the roast. After about a minute
or so, my temperature guage went on the fritz and quit working, so I have no
temps for this roast. Anyway, because I was not tipping the popper, I did
get a quicker roast. I heard one or two snaps of first crack at the 7:50
mark and then a few more at around the 9:07 mark. Once again, after a couple
of minutes, I heard the lower (muted?) sounding cracks (2nd crack? or still
1st?). But this time I did not let it keep going for a real long period like
I did the first batch. After just a few cracks of the lower snaps, I ended
the roast at 11:20. My second batch does not appear to be quite as dark as
the first, but is still pretty close. 
	 
	Was I in second crack or still in first? I will let the beans rest
tonight, maybe tomorrow, then try them and see what they taste like. I have
done about 228 roasts with this popper and thought that I knew what second
crack sounds like, although I do try to stay out of it. Now, I'm not sure of
myself. 
	 
	Also, after the first roast was completed, I did see some "divots"
laying on the table. This is the first time I have ever seen any divots in
any of my roasts.
	 
	Sorry for the long rambling post, but am wondering about it. Any
thoughts, good or bad, will be appreciated.
	-- 
	Frank
	"Still the one"

4) From: Vicki Smith
What a great post, miKe. I recently roasted a decaf for a friend who is 
new to roasting and having problems with this particular bean. It was a 
10 minute roast in my bread machine, ending just at the tail end of 1st 
crack, and resulting in an oily, but not particularly dark, bean.
He looked at the oil, and asked me if it was roasted to Vienna. I gave a 
little speech :), similar to what you said, but not nearly as eloquent. 
Now, come up with a statement for decafs, and you will have something we 
could all print out and hang near our roasting stations.
vicki
miKe mcKoffee wrote:
<Snip>

5) From: Frank Awbrey
I have had a couple of cups now. I think they probably should have another
day or two of rest before it really tastes where I like it. The second
batch, the one without temps has the better flavor of the two for me. I
roasted another batch yesterday afternoon where the ambient temperature was
in the mid 30's. I think it will be even a little better than the first two.
I won't try it until Tuesday or Wednesday, though.
On 12/15/07, Vicki Smith  wrote:
<Snip>
-- 
Frank
"Still the one"


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