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Topic: Divets? (10 msgs / 258 lines)
1) From: Greg Hollrigel
Can anyone describe what divets are in the context of roasted beans, and how
to avoid them?
 
Periodically, more on darker roasts, a small portion of beans have a circle
that looks like a small piece of the outer shell of the bean is missing.  I
would guess that it's about 2-3mm in diameter, and less than 1 mm deep.  Are
these divets?
 
As I'm saving up for my Behmor, I am still using a whirlypop on the stove.
Are these circles indicative of too high a heat or scorching?  The odd thing
is that it doesn't happen on all of my roasts, I would say somewhere like
10-20% of my batches, and then only a fraction of the beans have them.
 
If these are not divets, what is typically meant by a divet?  And, what do
you think these "circles" are?
 
Thanks,
 
Greg
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2) From: Brian Kamnetz
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3) From: Allon Stern
On Jul 22, 2009, at 9:30 AM, Greg Hollrigel wrote:
<Snip>
Yup, these are divots. It's indicative of roasting dark too fast.
-
allon
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4) From: Mike Koenig
Greg,
Generally,  my experience is that I get divots when I go into 2nd crack with
too much heat, and get a very rapid 2nd crack that starts shortly after 1st,
or has no space after 1st.  If you can lower your heat as you go into 1st
(or before, depending on how much "momentum" your whirlypop has),  you
should be able to avoid this.
When I was roasting in my iRoast, I would almost always get divots if I went
more than a few seconds into 2nd crack, since that's a farily fast roasting
method.  Since I got a HotTop, I haven't had any divots, unless I seriously
mess up a roast.
--mike
On Wed, Jul 22, 2009 at 9:30 AM, Greg Hollrigel wrote:
<Snip>
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5) From: raymanowen
"...what do you think these "circles" are?"
Actually, you have discovered the manufacturing process of golf balls. You
looked  too early- they should have been allowed to sprout and complete
the divot growth. These are pre-adolescent pre teen golf balls. (You can
tell by the pock marked facial features)
The beans actually expand during roasting. If you or your roaster apply heat
too rapidly, the bean surface will become fully roasted and brittle before
the same happens to the bean's interior. As the interior achieves the
advanced roast, it expands and blows off sections of the harder surface
layer.
S-l-o-w the roast progress and avoid the coffee grenades. As the divots blow
off, they are more exposed to the heat, and roast all the faster. Even
though their mass is nil like chaff, their absence opens the bean to more
heat penetration and the roast is really haywire.
Cheers, Mabuhay- RayO, aka Opa!
-- 
Persist in old ways; expect different results - suborn Insanity...
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6) From: Bob Hazen
My experience parallels mike's.  I roast to FC or FC+ typically.  With my 
IR1, I get divots nearly all the time.  With my Behmor, none.
Bob
<Snip>
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7) From: John A C Despres
Greg, yep, those are divots.
The long and short of it is, you're roasting *those particular batches* too
fast. Some beans like a quick roast while others enjoy a more languid,
slower roast. Keep a journal of how your roasts turn out and you'll be on
your to profiling with the gear you currently have.
Tom's notes give clues as to how you might profile a bean before you start a
batch. For instance, SHG (Strictly High Grown) and SHB (Strictly Hard Bean)
indicate a very dense be which will need higher heat applied a bit more
slowly over the length of the roast.
Knowing the altitude a bean is grown at will help as well. Tom doesn't
include that info but you know what region they were grown in, so Google the
altitude. Higher grown beans = more dense, lower grown = less dense. Higher
grown beans heed more heat throughout the roast while lower grown beans can
do with a little less.
Now then, odd ones crop up that sem to break the rules now and then...
Pacamara variety beans are huge, and may be high grown, but we need to take
our time with these in order to get the heat all the way to the center, too
fast and we'll be making golfballs for Rayo.
John
On Wed, Jul 22, 2009 at 9:30 AM, Greg Hollrigel wrote:
<Snip>
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8) From: james McDougal
Greg, I think you have described the divots accurately.If you were a real
puzzle person, you could probably take a pile of divots and a pile of beans
and put the divots back in the hole! ;-) They are almost always very round.
I get divots occasionally when I get into 2C with the Behmor. If there is a
lot of chaff, you can't see the divots on the roaster floor, but with a
decaf or a reroasted bean they are there to behold.
Mac
On Wed, Jul 22, 2009 at 9:30 AM, Greg Hollrigel wrote:
<Snip>
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9) From: Greg Hollrigel
Well, thanks everyone.  And ... Thanks for the lesson of how to spell
divOts.  (Being someone who is a little too nitpicky on spelling, I am
embarassed).  I would never have thought I would be getting English lessons
from my homeroasting group, by email no less.  Ha!  Maybe I will just refer
to them as golfball dimples - huh Ray.
Anyways, I guess that may have been what happened, but I thought I was going
slow.  I will try to slow down more.
Cheers,
Greg

10) From: Brian Kamnetz
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