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.
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.
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: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20
He is compensating for the Behmor coast effect. decrisce.md wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20