HomeRoast Digest


Topic: chipped roasted coffee beans... (19 msgs / 497 lines)
1) From: Ron Feroni
All,
 =
       Just got done roasting two batches of beans. Both batches came out w=
ith chipped beans, almost like small craters... first time that's ever happ=
ened. Both roasts took 18-20 mins with first cracks starting around 10 mins=
 and second around 15-16 mins. EOR around 18-20 minutes. Using SC/TO setup.=
 I know this information is on the sweetmaria's web page but I couldn't fin=
d it. Anyone know what's going on? =
 =
    Roast temps around 350-400 for first 4 minutes, up to 450 over next 4 m=
inutes, finishing roast around 475. Temps are approximate because it's hard=
 to control the roaster temp. =
 =
Thanks,
Ron> From: johnmhowison> To: homeroast=
m> Date: Mon, 10 Mar 2008 11:33:11 -0500> Subject: [Homeroast] American-mad=
e hand mills> > I am happy with my Zass, but can anyone refer me to an Amer=
ican-made hand-operated burr grinder?>=> Homeroast mailing list> Homeroast>=
http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffe=e.com
Climb to the top of the charts!Play the word scramble challenge with sta=
r power.http://club.live.com/star_shuffle.aspx?icid=starshuffle_wlmailtextlink_janHomeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com

2) From: True, Dennis W. FC1 (CVN69)
Sounds like Divots... You heated through second too fast causing them...
Try slowing down the roast next time =
Dennis

3) From: Ron Feroni
 Sounds like Divots... You heated through second too fast causing them...> =
Try slowing down the roast next time > > Dennis
 =
 =
.........Really?  I thought I took too long getting to 2nd crack myself.  B=
oth roasts took around 5-6 minutes to get to 2nd from start of 1st.  Both r=
oasts went about 40 seconds into second.  First batch I let the roaster coo=
l the beans to touch before putting in a strainer/fan cooler.  Second roast=
 I put right into the strainer/fan cooler.  =
 =
        Roast is pretty even, thought I did notice my stirring arms are pus=
hing the 140gm load I was using.  I need to make some smaller diameter stir=
ring arms for doing smaller loads.  Anyway...
 =
        I've just recently been trying to extend my roasts, hence the 18-20=
 minute roast times.  Before,  I would  just turn up the heat and let-er-go=
.  Never had a problem with these divots.  I've been wanting to experiment =
with longer roasts/different profiles.
 =
       FWIW, it's only around 20* here in Michigan.
 =
Ron> >

4) From: Paul Helbert
In a noisy air popper flying divots may be your first sign that second crack
had been achieved. I thought a few divots were just proof of second crack.
-- 
Paul Helbert
"The time has come, to talk of many things..."
-- The Walrus to the Carpenter
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

5) From: Ron Feroni
So divots in coffee roasted to 2nd are normal?  I'm using the SC/TO setup a=
nd was just wondering if I did something wrong I guess.....
 =
ron> Date: Mon, 10 Mar 2008 13:31:11 -0400> From: paul.helbert> T=
o: homeroast> Subject: Re: [Homeroast] chipped =
roasted coffee beans...> > In a noisy air popper flying divots may be your =
first sign that second crack> had been achieved. I thought a few divots wer=
e just proof of second crack.> > -- > Paul Helbert> > "The time has come, t=
o talk of many things..."> -- The Walrus to the Carpenter>=> Homeroast mailing list> Homeroast=
eetmariascoffee.com>http://lists.sweetmariascoffee.com/listinfo.cgi/homero=ast-sweetmariascoffee.com
Climb to the top of the charts!Play the word scramble challenge with sta=
r power.http://club.live.com/star_shuffle.aspx?icid=starshuffle_wlmailtextlink_janHomeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com

6) From: Brett Mason
Sometimes you'll hear this refered to as "tipping" of the beans - I believe
it's hot-spots on the bean, MOST OFTEN found on my popper roasts, rather
than other methods...
Brett
On 3/10/08, Ron Feroni  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.comHomeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

7) From: Paul Helbert
Correct me if I'm wrong, but I thought tipping was little blackened spots on
the edges of beans.
On Mon, Mar 10, 2008 at 1:55 PM, Brett Mason  wrote:
<Snip>
I think I can tell the difference between the taste of coffee and that of
chocolate.
-- Paul Helbert
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

8) From: Paul Helbert
Correct me if I'm wrong, but I thought tipping was little blackened places
on the edges of some beans caused by localized overheating.
On Mon, Mar 10, 2008 at 1:55 PM, Brett Mason  wrote:
<Snip>
-- 
I think I can tell the difference between the taste of coffee and that of
chocolate.
-- Paul Helbert
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

9) From: Allon Stern
The little bits of bean are "confetti" that accompanies the "applause"  
of second pop. It is a sure sign that you have brought the beans to  
their full flavor potential.
-
allon
On Mar 10, 2008, at 12:39 PM, Ron Feroni  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

10) From: John Despres
HA!!!!!!
Allon Stern wrote:
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
e.com
<Snip>
<Snip>
-- =
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JDs Coffee Provoked Ramblings =
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com

11) From: Bill
excellent, allon!
On Mon, Mar 10, 2008 at 12:35 PM, Allon Stern  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

12) From: Sandy Andina
I save the divots to sprinkle over ice cream. They'd probably be good  
folded into brownie batter too.
Sandy Andina
www.myspace.com/sandyandina
On Mar 10, 2008, at 12:55 PM, Brett Mason wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

13) From: Brett Mason
Voice from the 70's....
Hey Mom, I'm going over to Sandy's house...  No, we're just going to bake
some brownies is all...  Yeah, she has a guitar....
  Yeah, the VW Bus with flowers on the side.....
Brett
On 3/10/08, Sandy Andina  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.comHomeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

14) From: Jerry Procopio
Dennis,
I will be honest, I am not certain what actually causes divots, but I 
dont' believe they are caused by heating too quickly through/into 
second.  I tend to often get divots with Centrals, occasionally with 
South American and seldom with Indonesian or east African.  Could divots 
be a characteristic of the type of bean?  If anyone really knows, I wish 
they would share.
JavaJerry
RK Drum roasting in Chesapeake, VA
True, Dennis W. FC1 (CVN69) wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

15) From: miKe mcKoffee
<Snip>
Whether or not you "believe" too high environment temp going into 2nd causes
divots has zero bearing on too high environment temp going into 2nd causing
divots...
Do some beans have a greater tendancy to divot? Sure. Regardless cause is
still the same.
Kona Kurmudgeon miKe mcKoffee
www.mcKonaKoffee.com
URL 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/Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

16) From: raymanowen
A.-"You heated through second too fast..."
B.-"I thought I took too long getting to 2nd crack myself."
C.-"Both roasts went about 40 seconds into second.
C' -First batch I let the roaster cool the beans to touch before putting in
a strainer/fan cooler.  C''-Second roast I put right into the strainer/fan
cooler."
A and B represent two completely different circumstances. The presumption of
B does not negate A, and vice- versa. Both can be facts of the same roasting
event.
Does nobody understand that, while Cooling may be on one's mind, the beans
don't arbitrarily ignore the laws of physics and thermodynamics? The beans
are in an elevated state of thermal energy if the roast has progressed
"about 40 seconds into second."
At such a high energy point in the roast, it doesn't stop roasting just
because one's thoughts avert from physical reality. EOR may be on your mind,
but nobody told the beans.
If you're rowing along in a rowboat on the Niagara River, headed downstream,
when you hear the thunder and see the mist from the falls about 100 yards
ahead... The trip won't stop just because you quit rowing. In fact, unless
you can backpedal like crazy, better have that US visa or driver license
ready for your Grand Entrance!
Cheers, Mabuhay -RayO, aka Opa!
Quick- ditch the Labatt and Molson !!
On Mon, Mar 10, 2008 at 11:09 AM, Ron Feroni  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

17) From: Edward Bourgeois
Violent, release of co2(the reaction that causes 2nd c) caused by too
high environmental temp. Hard beans are especially vulnerable.1st
crack is an H2O reaction.
On Wed, Mar 12, 2008 at 6:27 PM,   wrote:
<Snip>
-- 
Ed Bourgeois aka farmroast
Amherst MA.http://coffee-roasting.blogspot.com/Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

18) From: Bob Hazen
FWIW, I got divots regularly with my IR1.  When I bought my Behmor, I ceased 
to see divots - even with the same coffee.  I "feel" the Behmor is gentler. 
I can't say for sure, but I suspect the IR1 subjects the beans to abrupt 
temperature changes.  This may cause some fractures that appear as divots. 
In the IR1, the heating element is down in the bottom of the chamber and the 
beans spend time both close and far away from it.  And then when you hit 
cool, they also see some thermal shock.  The Behmor coasts to a stop.
Bob

19) From: raymanowen
I have tested different roasting profiles for divot formation.
With a plain air popper, the plan is to pop kernels of corn ASAP with the
power available. Everyone knows the air poppers are somewhat hot and fast
for roasting coffee. They're better than no roaster, and cheap, too.
I was just happy to convert green coffee to roasted coffee, and like in the
70's, it sure tasted great- fresh roasted and all. There were divots back
then, but man, it Tasted Good, nonetheless.
Rapid excessive heat rise always seems to cause the bean surface to spit out
slivers, whereas rapid cooling doesn't appear to cause the surface spalling.
(Can you imagine a soft wood 2X4 chipping because you cooled it too fast?)
Coffee is pretty soft stuff even when it's roasted- doesn't shatter like ice
crystals.
The Fresh Roast is an air popcorn popper with a timer and 2 minutes'
blower-only cool down time annexed to the end of the roasting cycle. The
heat can be modulated by turning to Cool for 2, 3 or 5 seconds every 13, 27
or 55 seconds.
This gives 87%, 90% or 92% of full heater power, but I don't worship the
little Salton timer.
This morning, I was near the end of the Green Stripe roast- Gorgeous at FC+
for double shots- so I roasted a small sample of Nicaragua Matagalpa I got
in 2005. Right out of the FR at FC++ (nursed through First and a few snaps
into Second for a 20:35 roast time), this was something else.
I have never experienced that kind of flavor right out of the roaster- well,
after a 5 minute tour of the freezer on a cookie sheet and 14g into the BUFF
set at 20.5. Crema Galore- reminds me of a certain "Miss Galore" (not her
real name- Honor Blackman >:-!) in *Goldfinger*!
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
On Wed, Mar 12, 2008 at 10:09 PM, Bob Hazen  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com


HomeRoast Digest