HomeRoast Digest


Topic: Premature 1st crack: using a bigger hammer (8 msgs / 260 lines)
1) From: Phil Palmintere
Last week or so I posted about my premature 1st cracks.  
I haven't had time to modify my popcorn popper yet, so I went with a brute
force method.    Last week I was hitting 1st crack near 3 mins with 100
grams of green beans.  Dropping to 90 grams didn't do much.  Dropping to 80
grams added maybe another 15 seconds before 1st crack.
So, last night, after it started to cool down, I decided I just needed a
"bigger hammer", so to speak.
So, I rummaged around in the back of my garage, then strung together 4
separate 100 foot 14/3 AWG extension cords.    (Never do this with a power
tool, by the way - you can damage the tool very quickly; the lower voltage
will make the power tool over heat).
I roasted two identical batches @ 70 grams of green Papua New Guinea.
The first batch, I hit 1st crack at about 8:30.  At 12 mins, I unplugged the
popper & replugged it immediately bypassing all but a single 100 foot
extension cord - and I immediately could tell the difference - the fan noise
was substantially higher in pitch, which I believe means it was spinning
much faster, and, I suspect, the heating elements were generating more heat.
I stopped at the beginning of 2nd crack at about 12:45.
I cooled the first batch using the suction from a 220mph leaf blower to pull
air through a metal strainer with the hot beans inside; I get close to
ambient air temperature in about 1 minute.
Then I did the 2nd batch.  This time I hit 1st crack around 6:30.  At 10
mins, I bypassed all but a single 100 foot extension cord.  2nd crack
started about 11:00, and I again stopped the roast.
According tohttp://www.powerstream.com/Wire_Size.htm, 14/3 Ga wire has a
resistance of 2.525 ohms per 1000 feet.  My back of the envelope
calculation, assuming my 1250 watt popper draws about 10 amps, is that each
of the 100 foot 14 gauge extension cords yields a voltage drop of about 6.1
volts, and this is additive.  So, four 100 foot lengths means I dropped the
voltage of the popper by about 24.4 volts.  That's a big enough hammer, I
think.
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2) From: Brian Kamnetz
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3) From: Phil Palmintere
I don't consider myself to have a particularly refined sense of taste, although I really would love to take a few classes where I could learn to identify more of the flavors in a well prepared cup of coffee.   
I think this morning I made a really nice cup of crema coffee; I can't say I can identify specific characteristics, other than to say everything just seems very balanced.  A double espresso was also very good and enjoyable, but I'm not using high-end prosumer equipment as of yet.
I think the slower roast ends up yielding less in the way of aroma.  It is good, still, but not as fragrant as the faster roast.
<Snip>
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4) From: Brian Kamnetz
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5) From: Jim Gundlach
I'm afraid I will have to disagree with that consensus.  I did get  
started in home roasting with a fast roasting popcorn popper but I  
have worked with about seven slower roasting methods since and have no  
interest, except a great emergency, in moving back to the fast  
popper.  I find that a fifteen to sixteen minute roast does the best  
job of developing the potential flavors of green beans.
      pecan jim
On Jun 30, 2009, at 10:42 AM, Brian Kamnetz wrote:
<Snip>
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6) From: Brian Kamnetz
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7) From: Allon Stern
On Jun 30, 2009, at 10:42 AM, Brian Kamnetz wrote:
<Snip>
On Jun 30, 2009, at 11:49 AM, Jim Gundlach wrote:
<Snip>
Note that he said the general consensus *with poppers*.
(not that I necessarily agree with this, but I think you missed the  
qualifier)
-
allon
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8) From: Jim Gundlach
You are right,   I misread "consensus with poppers" as "consensus with  
roasters".  Sorry.
         pecan jim
On Jun 30, 2009, at 10:56 AM, Allon Stern wrote:
<Snip>
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