HomeRoast Digest


Topic: Timing of cracks (8 msgs / 176 lines)
1) From: Gary Foster
Sorry for another newbie question... but when people talk about "10 
seconds into 2c" and "1c happened at " does this mean from the 
time of the very *first* sound of the crack?  Do I mark the time for the 
very first bean that cracks, even if it's a bit of a "pioneer" and 
happens earlier than the rest of his buddies?
I've been timing from when the real mass of the beans starts to crack, 
not from the very first bean.  Is this incorrect?
-- Gary F.
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2) From: Brett Mason
Measure your beans so you know exactly how much you are roasting....
Time from start of roast to bean mass cracking.
The first one or two are what we refer to as "outliers" - they are
beans with an attitude and want to be ahead of the rest...
Then mark from first crack to the bean mass beginning to snap like
rice crispies.  Again, disregard those aggressive outliers...
Next time with the same amount of beans, you can stop a bit early on
the same method and know you were just before 2nd crack...
Consistency of bean quantity and roast method are your friends in this
pursuit...
Brett
On 3/13/08, Gary Foster  wrote:
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Cheers,
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3) From: miKe mcKoffee
I refuse to agree with Brett even though a very good snap, crackle, pop
commentary:-)
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/
 
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4) From: Bill Goodman
Hello everyone,
Took all of 2 days to go from lurker to poster on the list!  Just got a 
shipment of beans from SM and took my maiden voyage on an old 1200W 
Popcorn Pumper.  First batch came out black as night because I really 
couldn't detect a break between 1st and 2nd crack--tried a 2nd batch 
which came out better because I stopped the roast when the beans looked 
pretty brown and were still cracking away, but I really had no idea 
where I was in the process.  What other cues can I pay attention to?
Thanks,
Bill G.
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5) From: Dennis Parham
you can look at the chaff.. when you see it blowing out it will be a  
light color generally when and during first crack.. after that if you  
are not too hot there will be a lull time of no crack maybe few  
minutes ( in popper) longer in drum or however you profile it... but  
then right about 2nd crack you should see a little more chaff that is  
darker in color....  also SMELL  if it smells burnt.. it probably is..  
lol  probably.. lol  its best to do what you did and roast till it is  
burnt.. take a time measurement ( as new to roasting) then back off  
time with same profile..  but if you started with cold popper.. get it  
cold again.. or.. warm it up first and the next roast have it warm..  
try to remove all variables... so... smell, looking at bean and  
depending on origin .. color... , and listen.... you will quickly  
understand how this al works!!  also some beans do not make as much  
sound..... some are loud..  there are more things but these are some  
overall things to watch for...
Dennis Parham
On Mar 13, 2008, at 8:17 PM, Bill Goodman wrote:
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6) From: Ken Mary
Brett Mason:
"The first one or two are what we refer to as "outliers" - they are
beans with an attitude and want to be ahead of the rest..."
Do not ignore the "outliers" unless you have a roaster where beans will
often get stuck in a hot place, usually drum perforations or screen mesh. In
my experience, first crack always has its first pop within a very narrow
range of bean temperature. Stuck beans will often pop at a temperature well
below normal. If you time the roasts, then you can predict the normal start
of first and second cracks.
The temperature at start of first depends on the origin, roast profile, etc,
so keep records for all coffees and individual lots.
--
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7) From: Ken Mary
Bill Goodman:
"couldn't detect a break between 1st and 2nd crack--tried a 2nd batch
which came out better because I stopped the roast when the beans looked
pretty brown and were still cracking away, but I really had no idea
where I was in the process.  What other cues can I pay attention to?"
If you see flames, you have gone too far. :-)
Pay attention to the smoke, stop and dump immediately when it changes color
from grey to blue-grey and increases in intensity. Fast popper roasts can be
very good, but the timing must be within seconds. Also, divots are a sign
that second has begun. If the smoke color change is not evident, then stop
at the first divot. If you use the chute, then direct it onto a tray where
you can see the divots.
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8) From: Brian Kamnetz
If there is no pause between first and second crack, and you are
ending up with an oily mess, you are roasting too big a batch of
greens, which causes the roast to go too fast. Roasting a smaller
batch of greens will slow the roast down (I know, sounds
counter-intuitive). Try cutting the amount in half. You should get
this progression:
Green
Yellow
Tan
Brown
1st crack (persists about a minute, sounds like twigs snapping)
Pause (about a minute)
2nd crack (much quieter, sounds like Rice Crispies (sp?) in milk.
Stop about 10 seconds into 2nd crack
Brian
On 3/13/08, Bill Goodman  wrote:
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