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Topic: roasting weblog: I am entirely confused (4 msgs / 104 lines)
1) From: Vicki Smith
So, I was looking at Tom's roasting weblog 
http://www.sweetmariascoffee.com/roastmaster_blog/)this AM--paying 
particular attention to the times and temps listed.
Looking at the last roast, Honduras FTO San Marcos - Cocosam Coop, first 
crack (399 degrees) occurred at 12:45, and the city+ roast level (435 
degrees) was arrived at 5:45 later at 18:30.
For the Sidamo roasted last week: "we kept it in the City +/Full City 
range. That meant a final thermo-probe temperature of 440 and a roast 
time of 16:20. First crack happened around the 13:00 mark at 415 degrees."
I'd love it if some of you experienced roaster guys and gals could help 
me understand the difference in the beans that led to the Sidamo 
reaching city+/full city at 13 minutes vs the Honduros bean going about 
five minutes longer for a city+. I noticed that the difference in final 
temps is only 5 degrees.
I don't have a Probat, of course, but it is hard for me to imagine 
anything I might do that could lengthen the time between first crack and 
end of roast this much and still end up with a city+ as SM did with the 
Honduras FTO San Marcos - Cocosam Coop.
vicki
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2) From: Vicki Smith
Oops, the final time for the Sidamo was 16 minutes, but my question 
still remains.
v
Vicki Smith wrote:
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3) From: Tom & Maria - Sweet Maria's Coffee
I don't think the first crack was at 415. I think that number is a 
bit off. Earliest we ever see it start is 398, highest is maybe 408. 
I remember a 395 a few times, and Liquid Amber Blend is really, 
really extended due to the vastly varied nature of the coffee in the 
mix.
Some coffees have a first crack that extends over a very long period. 
It's somewhat true with the natural ethiopia coffees, so thats whats 
going on here. there's always that problem of saying when first crack 
"happens". Does it happen when the very first bean goes pop, or when 
20% of them do, or 50%, ... so theres a subjectivity problem. For me, 
I always phrase it as "first crack starts at... " and that means not 
the very first crack, which can be errant, but a few, promptly 
followed by the real thing. The character of your first crack sound 
will tell you a lot about your roast too. Long, drawn out first crack 
can indicate how much active heat transfer you have, while a very 
violent, loud, rapid first crack (which I rarely take as a good 
thing) means that you are pouring on heat very rapidly and the coffee 
has hit that temp where moisture must be liberated from its interior 
with such speed that it is truly exploding the coffee. I prefer 
prompt first crack, not out-of-control, and definitely not so slow 
that you risk stalling the roast in the midst of it ... which is 
worst of all....
Tom
<Snip>
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com
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4) From: Edward Bourgeois
Thanks Tom,  I asked basically the same question about the 415 1st c
on the roast blog.
Another question, How much do you vary your heat application profile
from start of roast up to 1st crack depending on type of bean or
intended finish level of roast or any other factors? Is your preheat
always the same?
Ed Bourgeois aka farmroast
Amherst MA.http://coffee-roasting.blogspot.com/Homeroast mailing list
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