HomeRoast Digest


Topic: temperature for 1st crack (39 lines)
1) From: sci
I mostly use the IR2, but also the stovetop popper. The on the IR2 I have a
professional thermometer inserted into the rotating mass of beans. I nearly
always hear a crack by 380, but have heard them as early as 370. Sometimes I
won't get cracking until 390. In the whirley popper, the story is very
different. I have a temp prob, but one simply can't measure well. I go by
color, smell, and pay very close attention to begining of first crack and
keep the heat lower once it starts so 1st and 2nd don't run together. But as
for the temperature, it reads 350ish, but that is certainly inaccurate.
Message: 45
Date: Tue, 11 Mar 2008 08:36:37 -0400
From: "Ken Mary" 
Subject: Re: [Homeroast] temperature for 1st crack.
To: homeroast
Message-ID: 
Content-Type: text/plain; charset="US-ASCII"
It all depends on your thermometer calibration, probe location, roaster
type, bean moisture, ramp approaching first, and etc. My range for start of
first is 393 to 415 F using a standard profile in my drum roaster with bean
thermocouple. Kenyans seem to start at the lowest temperature, most other
beans at 400, aged or monsooned at the highest.
Faster ramps delay the start of first to higher temperatures. But this is
only because the probe reads the bean surface which is the highest
temperature. The crack is a function of the bean internal temperature which
cannot be measured.
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