HomeRoast Digest


Topic: Anomalous Roast (6 msgs / 116 lines)
1) From: Melcher Cedric
Just this morning I roasted 300g of Ethiopia Sidama Deri Kochoha.  This was the third 300g roast from the 5 lb. bag I bought from Sweet Maria's (amazing service!) a week or so before Christmas.  It was a bright sunny morning, though a little breezy, with the temperature probably in the upper fifties (farenheit).  I stood there turning the crank on the popper on the side burner of my barbeque, as I have many times in the last five years, thinking random thoughts.  As the temperature inside the popper climbed into the range where first crack begins, I adjusted the burner to slow the rate of temperature increase.  As per usual.  After some time I noticed that first crack was not happening.  It kept not happening.  Smoke production was less than normal.  Concerned, I peeked inside.  I avoid peeking because it vents a lot of heat that takes a couple of minutes to rebuild.  The color was a nice deep dark brown, a completely acceptable shade for my uses.  I did
 not remove a bean to judge texture, which just occured to me as something I could have done.  Anyway, after a couple more minutes, it sounded as if second crack started, so I dumped the beans out and cooled them.  Coloration and chaff quantity were totally normal for my roast profile.
I wonder what happened?  The pre-heat, bean introduction, temperature drop, temperature gain, heat modulation process was all within the normal range of my roasts, though I don't keep data.  FWIW I started with 300g and ended with 256g.  All I can think is that the moisture loss that creates first crack was slow enough that I didn't hear the cracks of first.
Thoughts?
Cedric
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2) From: Barry Luterman
I don't know that particular coffee. I have several Sumatras which produce
only some small undistinctive first cracks but very noticible second
cracks. If your Ethiopian is similar the answer could be the sound of the
wind and the sound of the wind hitting your flames could have masked the
relative weak sound of your first crack.In addition, on a beautiful day
roasting I have been known to let my mind wander a bit. The proof will be
in the tasting.
On Mon, Dec 31, 2012 at 1:36 PM, Melcher Cedric wrote:
<Snip>
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3) From: Brian Kamnetz
I rely heavily on the sound of first crack, and every now and then I
will have a roast with what seems like an outlier or two, and wait,
and wait, and never know whether to stop and risk under-roasting or
keep going and risk over-roasting.
Brian
On Mon, Dec 31, 2012 at 4:13 PM, Barry Luterman  wrote:
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4) From: Michael Mccandless
I notice that when beans get too dry.
I try to keep the humidity @ 60 - 65%.
They dry fast here in AZ.
Mike Mc
On Mon, Dec 31, 2012 at 2:36 PM, Melcher Cedric wrote:
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5) From: Melcher Cedric
Thanks for your replies, and sorry for the initial blank post (so many butt=
ons!).  Yes, my mind was wandering.  Yes, there were three or four outl=
ier first cracks.  You can bet I'll be paying attention next time.
Cedric
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6) From: Bob Hazen
Not to worry.  The list is mostly slow these days, so almost anything can be 
the target of a little humor.  I have had some big variances in 1st crack 
within the same bag of greens.  It seems loosely correlated to humidity and 
ambient temperature.  Sometimes 1st gets by me and I find myself expecting 
2nd.  In my experience 2nd is quite predictable and if I don't hit it too 
hard, I can stop my roast with just a couple of 2nd cracks.  For me, that's 
a near-perfect roast.
Bob


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