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Topic: Thanks, re "2nd Crack" (42 lines)
1) From: Marshall R. Fuss
From: "Doug Cadmus" 
To: 
Subject: Re: +When does 2nd crack "start?"
Date: Wed, 9 Jan 2002 02:11:23 -0600
Reply-To: homeroast
 >> It's easy to hear the difference between 1st and 2nd on the FR+, and, as
 >> measure it, a gap of about 1 to 1-1/2 minutes between them in my home.
 >>But, when measuring the time, I have been ignoring the first 2 or 3 
snaps of
 >>2nd crack, figuring these were statistical outliers (someone's website 
called
 >> them "vanguard" beans). Should I be doing this, or does 2nd crack really
 >> start with the very first bean that does it? Or, on the longer side, when
 >> the cracks really start "rolling."
 >I think there's value to be found at both points... at the vanguard, and at
 >a full "rolling" second. I wouldn't ignore the vanguards... as they are not
 >necessarily the first divots popping off -- but the first that were
 >*audible*. A rolling second is another valuable measure. As is "first oil".
 >What's the "official" start of second? I guess I'm with the vanguard.
 >> This seems pretty critical with some roasts, such as Barry Jarrett's
 >> Decatur Street Blend, where an extra 15 seconds made a huge difference
 >>(in my case for the worse). Any advice will be appreciated.
 >For espresso blends [both Tom's and Barry's] I really try to keep the oil
 >in the bean... a lesson that I was a bit hard-headed in glomming on to.
 >After lots of experiments I conceded to the wisdom that for best crema the
 >oil needs to be *in* the bean, not *on* it. For most beans [and most
 >blends] this point -- first oil -- is most often roughly centered between
 >the vanguard of second, and a rolling second. Your mileage may vary. ;)
Thanks, Doug. That's actually where I have (mostly) been aiming, but with 
mixed results.
Marshall Fuss
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