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Topic: Level of Roast was lots of oil on beans? (4 msgs / 207 lines)
1) From: John and Emma
I roast using a Behmor and use sound and visual after the roast to determine
what level of roast I finished at. I have no way of accurately using bean
temp.
After reading this thread I'm a little confused. I would have called 30
seconds into 2nd crack with lots of oil to be light French roast and not
FC+.
I use the outline on SM's to determine the level of roast. The way I
determine level of roast by sound:
C = 1st crack ends (may have one or two last outliers of pops during
cooling)
C+ = 30 seconds to 1 minute after start of 1st crack
FC = 1 minute 30 seconds to 2 minutes after start of 1st crack
FC+ = 2+ minutes after 1st crack when I hear the first one or two pops of
second crack (outliers)
Vienna = after about a half dozen pops of second crack (may have a few oil
drops present but not a lot of oil)
This is based on roasting a 1/2 lb of beans and that the time between the
start of 1st crack and the start of 2nd crack is about 2:00 to 2:30. This is
also to account for the coasting that occurs in the Behmor when you hit
cool.
Am I off target? Out to lunch in determining roast level? When people say 30
seconds into 2nd crack is FC or FC+. It makes me think that I may be
underestimating my roast levels?
John H.

2) From:
I am no master...but the definitions you give are conflicting. If city is at end of first crack, how could city plus be 30 seconds after first crack starts.
I thought city is from mid to end first crack. City plus is after first crack. Full city is right before second. And full city plus is briefly into second.
When I roast a half pound on the behmor...i take it 90 second into first crack and stop...coasts to usually a city plus. If doing a pound, I go two minutes into first and stop. Longer coast brings it to city plus.
Dean De Crisce
Sent from a Treo phone.

3) From: Coffee
I imagine the times are all going to be different for different  
roasters, beans, temp profiles, electrical voltage etc. In John's  
timetable, he says he gets 2:00 to 2:30 between start of first and  
start of second. I, on the other hand, in my Gene Cafe, with my  
typical profile, first crack lasts about 2:00 to 2:15. Second crack  
starts (generally) at about 4:30 after start of first crack. For my  
typical profile, etc. etc. I use
0:00	Start of FC
2:15	City
3:00	City+
3:45	Full City
4:30	Full City+
5:15	Vienna
6:00	French
Stopping the roast a bit early to allow for coasting while cooling.  
For City/City+ I cool about 30 seconds early. Once things get rolling,  
it seems to be harder to stop, so for Full City/Full City+ I cool  
about 1 minute early.
This is just a guide and I try adjust according to how the roast seems  
to be going. Sometimes with greater success than others. The other  
week when I roasted Guatemala Organic Finca Ceylan Maragogype, I was  
completely caught off guard when Second Crack started about 30 seconds  
after the end of First.  I was aiming for Full City, but ended up with  
almost Vienna. Next time I'm going to back off on the final  
temperature to try to draw things out a bit.
-Peter
On Sep 24, 2008, at 1:58 PM,   wrote:
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4) From: Rich
He is compensating for the Behmor coast effect.
decrisce.md wrote:
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