HomeRoast Digest


Topic: First crack: How explosive? (14 msgs / 296 lines)
1) From: Edward Bourgeois
Over the few years I've been roasting I've heard many different
opinions on how explosive first crack be. Josh on SM Roasting blog has
been talking about a more gentle approach to fc. Cutting back the
temp. at about 380f and going through first at about a 5 degree
rise/min.. Thus the expansion of the bean is less and the general cell
structure remains more intact. Just fast enough to expel enough
moisture to allow the next processes to occur. This also allows for
better control post fc when stretching a lighter roast. Another result
is a little more co2 remains post roast that requires a little more
rest and extends the freshness of the roast a little longer. I've been
following Josh's recommendations with good success. Thanks Josh. How
do others look at the degree of pop at first crack?
Ed B.
-- 
Ed Bourgeois aka farmroast
Amherst MA.http://www.aginclassroom.org/Homeroast mailing list">http://coffee-roasting.blogspot.com/ Co-President- Ma. Agriculture in the Classroomhttp://www.aginclassroom.org/Homeroast mailing list
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2) From: Michael Dhabolt
Edward,
I think you are onto something there.  I hadn't considered the effects
on cell structure etc. but have been following a recommendation from
Jim Schulman regarding a similar modification to my profiles.  I use a
PID. The segments just prior to and including 1st crack follow what
you presented, and have made a huge difference in my roasts over the
past several years.  I drop my heat up rate back at 385 to ensure
that the PID doesn't overshoot and go into 1st to quickly.  I drop the
heat up rate again at 400 to give me approx. 4 minutes stretch from
end of 1st to EOR (usually just before 2nd outliers).  If I'm doing a
roast darker than Full City minus, I kick the heat up rate back to max
at 445 to EOR.
I'm convinced that going into 1st slowly and stretching between 1st
and 2nd makes a tremendous difference.  When I originally changed from
going quickly thru 1st and then slowing things down the differences in
the shot were immediately evident to myself and others who partake of
my roasts and universally (small universe) considered to be very
positive.
Mike (just plain)
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3) From: miKe mcKoffee
Agreed, been routinely slowing the ramp approaching 1st for a few years too.
But then we've roasted similar styles for quite a spell:-) Or at least did
when I was roasting with Frankie and the Rostos. (sounds like a 50's Rock
group...) You just gotta follow Les's lead and get you a SeRiOuS home
roaster, unless of course you bypass the .5k USRC and go bigger...:-) Then
we can get back to roasting similar styles again! =
Pacific Northwest Gathering VIIhttp://www.mcKonaKoffee.comURL 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">http://home.comcast.net/~mckona/PNWGVII.htmKona Konnaisseur miKe mcKoffeehttp://www.mcKonaKoffee.comURL 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: Edward Bourgeois
It's not so much the size of the roaster. But it is all about
capabilities, control and measurements.
Beans do the darnedest things.
happy 4th all,
espresso cheers,
Ed
On Thu, Jul 3, 2008 at 11:36 PM, miKe mcKoffee  wrote:
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-- =
Ed Bourgeois aka farmroast
Amherst MA.http://www.aginclassroom.org/Homeroast mailing list">http://coffee-roasting.blogspot.com/ Co-President- Ma. Agriculture in the Classroomhttp://www.aginclassroom.org/Homeroast mailing list
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5) From: Joseph Robertson
Mike,
I know you are onto to something. If I quoted your post it sounds like the
main approach we used in roasting school in Vermont.
JoeR
On Thu, Jul 3, 2008 at 7:49 AM, Michael Dhabolt 
wrote:
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ee.com
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-- =
Ambassador for Specialty Coffee and pallet reform.
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6) From: Michael Dhabolt
miKe (and Joe)
I'm looking.  If Joe hadn't beat me to that roaster (that you
identified) he stole from the guy in San Jose I'd be there now.
Mike (just plain).
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7) From: Joseph Robertson
Mike,
I have noticed some fast track changes (knowledge/wisdom?) coming from your
smoke signals on your path/journey to coffee nirvana.
There are a few folks on this list who's posts I never miss. You are one of
them.
JoeR
On Fri, Jul 4, 2008 at 7:50 AM, Michael Dhabolt 
wrote:
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8) From: Joseph Robertson
OT New listers!
Has anyone noticed how many new folks are signing onto this list. More
people moving to roasting there own? I hope so. What a great way to save
money and have fun at the same time.
JoeR
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Homeroast mailing list
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9) From: Ken B
Heh...I am not at ALL sure of the saving money part, though I am sure 
you could if you took a different path than I did. ;-)  In my 54 weeks 
of roasting:
Many new coffee brewing devices: $150.
Two new roasters: $260.
Many, many pounds of greens: $450.
Having good coffee each and every time: Priceless!
The year before starting to roast my own:  ~1.5 lb a week @ an average 
$8.00 a lb. = ~$624. 
The savings will come IF:
1) I stop buying new coffee making gadgets and
2) I do not buy another roaster...muhahahahaha, unpossible as I am 
already eying a new one. ;-)
3) I stop drinking so much good coffee.  Unpossible, and I have no plans 
to change it.
Of course, your dollar expenditure may vary. (before someone yells at me 
for not using a popper) :-D
Best Regards,
Ken B
Joseph Robertson wrote:
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10) From: Bryan Wray
Sorry to call this one out Ken, but I got a chuckle... unpossible? :0)
Ralph Wiggum, The Simpsons, "Lisa on Ice":
     "Me fail English? That's unpossible!"
-Bry
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in NYC.
--- On Fri, 7/4/08, Ken B  wrote:
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11) From: Ken B
Heheheh...used on purpose Bryan. ;-)
Bryan Wray wrote:
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12) From: raymanowen
"going into 1st slowly and stretching between 1st and 2nd makes a tremendous
difference."
That has also been my exact experience. I use a PID heat gun with an
articulated wrist, operating in the vertical, lateral and torsional modes.
Cheers, Mabuhay -RayO, aka Opa!
Cool quickly the smoking, snapping beans!
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13) From: Steve Carlson
What is a PID?
 -- Steve Carlson
On Sat, Jul 5, 2008 at 2:54 AM,  wrote:
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14) From: Barry Luterman
It is not Pelvic Inflammatory Disease.It is rather an electronic
device which controls temperature very accurately. Sometimes within
1/10 of a degree.PID's also contain fuzzy logic circuits as well A
Thermostat may vary 6 or more degrees from it's on to it's off
position.
Now back to fixing my car by adjusting the loudness of my car radio to
mask the noise from my car engine
On Sat, Jul 5, 2008 at 9:20 AM, Steve Carlson  wrote:
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