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Topic: Relationship of Cracks and Roast Stages (9 msgs / 194 lines)
1) From: sci
If I end roasts at the exact beginning of 2C do I have an FC or an FC+
roast?
I know it could vary a little from bean to bean. I find this to be an
excellent point in the roast development because I never have a problem
hearing 2C and it represents a milestone for any bean. Unless of course I am
doing a light roast, which I gauge by the trailing off and end of 1C. While
we are at it, is the precise end of 1C a C or a C+ roast?
I'm roasting in the QM3, so I'm getting nice time lapses between 1C and 2C,
usually 3 min or so without stalling.
Ivan
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2) From: miKe mcKoffee
According to Tom's roast pictorial FC+http://www.sweetmarias.com/roasting-VisualGuideV2.phpI agree it's a good roasting learning/starting point and most beans will be
at least "ok" at FC+ barest hint of 2C. That said of our currently offered 8
or so SO's only one is taken that dark, Sulawesi. Rest C to FC. And only one
of 5 roasts that makes our flagship Delirium post roast blend is to FC+, two
C+, on FC and one C (Ethiopia element).
Difference in C and C+ is surface texture smoother C+. Again Tom's pictorial
guide.
Slave to the Bean  miKe mcKoffee
www.CompassCoffeeRoasting.com
URL 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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3) From: Joseph Robertson
So well put miKe. Few on this list can say so much with so little cyber ink.
You have just given away the keys to roast 102 and then some. I wonder if
Tom would consider a cyber roasting course with you as a professor. Wait a
minute, using Toms website and this list and your comments miKe as well as
all the other craft roasters on this list, It's already here. I just wish I
had discovered this list 6 years ago. Very nice post.
Joe
On Wed, Feb 9, 2011 at 9:10 PM, miKe mcKoffee  wrote:
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-- 
Joseph Robertson
Sasquatch Coffee Roasters
Craft Coffee Roasting by Design
joe 
(360)521-3104     PO Box 451 Stevenson,Washington 98648 USA
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4) From: Robert Bedwell
Ivan, at what temperature are you hearing 2C?  My hearing must be really bad because I have never heard it on the Quest.  I normally exit the roast at around 428-434 depending on how the beans look.  So far this has worked.
I am going to continue with 8 oz loads.  Right now most of my roasts are in the 13.5 to 15 minute times with the 1C starting at around 9-9.5 minutes.   If I am roasting 4 loads but have noticed that the first roast is always the
one that I have trouble keeping at the 15 minute time.  I am sure that I have not been pre-heating the Quest especially when the ambient temperatures are in the 50's.  I am going to start pre-heating for at least 20 minutes before
starting the first roast to see if it reacts faster.
I took the drum out after the last session and cleaned it after 10 roasts.  I was surprised that I hardly got anything off the drum while the pipe, chute and cooling chamber were caked with coffee oils.  Soaking the basket in carfiza and hot water
made it look new.  
I continue to be impressed with the quality of the parts and the assembly.  
Don't know why but Yemen Sanani takes on a different life with the Quest vs the Hottop.  It appears to have more flavor depth and not quite the earthy flavors....more like an Ethiopian Dry.
Bob
On Feb 9, 2011, at 11:24 PM, sci wrote:
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5) From: Lynne
Thanks for posting the video, miKe. I hadn't seen it, and def need a
refresher in
being able to tell the differences in roast levels. Trying to improve my
roasting skills
on a horrible electric (coils no less!) stove. I'm getting there, but still
not back up to
the level I was at before.
On Thu, Feb 10, 2011 at 12:10 AM, miKe mcKoffee  wrote:
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6) From: sci
Bob,
I hit 2C around 220C or close thereto above. Hear the soft cracks by lifting
the chute door. I'm trying to hone my skills of knowing what is going on
even if my TCs are not working correctly.
Mike,
Thanks for the synopsis. I prefer lighter roasts 50% of time and look for
the milestone of the end of 1C, then look at color of the beans from the
trier. I'm not yet able to use texture as a guide, but I will start paying
attention. I look at my roasts under a 10x loupe, but not while roasting. C
is rougher than C+ and beyond.
So, if I hear ANY 2nd cracks, then I have hit FC+? Often when trying to hit
FC, I will let the early outliers of 2C be my guide for the dump.
Thankfully, I can hear well and the Q is quiet. I do use temperature, but I
don't fully trust my cheap TCs frankly. I have seen how easy it is for a
probe to be off by 7-8 degrees.
Ivan
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7) From: Robert Bedwell
Thanks Ivan.....good idea to lift the chute door.    I didn't think that 2C was kicking in normally until the mid 430's and higher.
I will clean my ears real good and see if two cans with a string in between will replace a hearing aid!  :)
Bob
On Feb 10, 2011, at 6:19 PM, sci wrote:
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8) From: sci
Bob,
Yea me too on the temperature. I've looked at lots of "roast guides" with
pictures and temperatures. Somehow, those guides don't exactly match my
experience. It is probably due to my difficulty of getting accurate
temperature measurements, esp. for BT. My probes always seem to be a step
behind what's happening in the drum. However, when I say I hit 2C at 220C, I
mean that I start hearing 2C. Those are early outliers. Often, I will dump
at that point for an FC roast.
Ivan
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9) From: Robert Bedwell
Thanks Ivan......
I received two new Kenya's and a Costa Rican coffee from SM this week and I am going to pay closer attention to 2C.  
I have never had much luck with the accuracy of dial thermometers.  The kit that Eric sells is easy to install and includes
both ET and BT probes.  
Where I have had an ongoing problem is the first roast in a session.  In all three cases it has extended into 17-18 minutes
while the others are in the 14-15 minute areas.  I am going to take a longer time to warm the machine up this weekend 
and see if I can get the first roast stabilized.
Bob
On Feb 11, 2011, at 6:18 PM, sci wrote:
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