This is a multi-part message in MIME format. Hi everyone, I just received a Behmor roaster as a holiday gift (best present ever!) = and have begun roasting coffee. Things are going great with most beans, but decafs and peaberries are giving me trouble. I've been roasting in half-pound batches with the P1 profile, just because I'm trying to mess = with only one variable right now as I'm learning-time. The decafs are looking like French roast while still in their first = crack (They generated a fair bit of smoke as well.). What's important in determining the state of a coffee's roast-is it color or the position at which you stop the roast relative to the first and second cracks? The peaberries I've roasted seem to have a very long, drawn-out first = crack such that the first crack seems almost to blend into the second. Am I a little crazy? Apologies if these questions are covered in the archives. If they are, please let me know roughly where and I'll dig around for them. Thanks, David Rossell drossell Administrator of Network Services and Planning Norwood School 8821 River Rd. Bethesda, MD 20817 (301) 841-2178
French roast in first crack isn't possible... perhaps you missed first crack and you are actually in second crack? Also, there should be no smoke at first crack. I have had the same situations as you when working with (some) peaberries, so you are not alone on this one. Not just peaberries, too. I have had a lot of beans that seem to have 1st and second run almost into each other. I am finding that to help this I need to be running a slower/gentler/whatever profile (P3,P4,P5) and use a higher batch rating (i.e. if roasting 1/4, set it on 1/2) to ensure that you will be able to get enough time and the machine won't max out. This doesn't always work, and I usually roast for SO espresso anyway, so this approach is preferred anyway, but I do find it helps 1st crack to have less outliers. But when doing this you will have to manually cool the roast so you really have to be paying attention. Also, I would not try this until you are sure that you are correctly hearing both cracks. HTH -Bry Bryan Wray NaDean's Coffee Place/ Dino's Coffee Lounge Kalamazoo, MI "It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens. --------------------------------- Never miss a thing. Make Yahoo your homepage.
Our Gracious Host has a nice description of how decaf's different athttp://sweetmarias.com/coffee.others.decafs.htmlBasically, they start darker, so roast by sound and smell (hard to use touch and taste at 420 degrees). They can reach 1st and 2nd crack at lower temperatures, transition between 1 and 2 quicker, and develop surface oil with lighter degrees of roast than untreated beans. As for your last question, I don't know if you are or not, but a little crazy is usually a good thing.
"first crack seems almost to blend into the second. Am I a little crazy? " Nope. The beans don't all crack at the same time, or it would be *BANG!, BANG!, *DONE! If you're adding heat too rapidly during First Crack, the first ones to Crack will already be at Second Crack before 1st is all done, so they'll just blend together. The "bean mass thermocouple" and the cracks will just sit there and lie to your face. I think one thing to be explored is the heat transfer of roasted coffee compared to green coffee. Coffee beans roast at the surface first, unless you subscribe to Magic Physics. I think that roasted layer retards the heat transfer to the bean's interior. If you have the blast furnace turned up, you are forming insulating roasted layers before the center receives adequate thermal energy. You can neither see nor smell the center, so most of the bean is not as far advanced as the surface. Has someone found a way to see, smell or measure beyond the surface? If so, patent it! You have a Tiger by the tail. Cheers, Mabuhay -RayO, aka Opa! On Dec 19, 2007 10:26 AM, David Rossell wrote: <Snip> but <Snip> ith <Snip> t <Snip> m I <Snip> -- <Snip> "When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Might= y Wichita (ex- NYC Paramount) WurliTzer- 1976