I've heard more than one theory about the divots (the bits knocked off during roasting), including one that says they come from tiny insects nestled in the bean. It would make sense that it would come from some source of moisture (though not necessarily a bug). Some coffees are more prone to divots than others - Yemens, for example - and I have found them even in beans that were never taken as far as second crack. I do agree that you must have the cracks, at least the first. Kathleen
I know from having lived in a third world country for a while that third world products carry their fair share of bugs. Picking through beans (the red kind that you boil and eat, not coffee ) was a common practice for us. We would often find a hole from wevols. The first time I experienced that in home roasting, my little bug friends came to mind. Could it be that commercial roasters just sorter better than we do?
Jeff: <Snip> commercial roasters just sorter better than we do? Maybe. Wouldn't be that hard to get rid of the divots and broken parts of beans with a sieving process. But some coffees seem more prone to this than others. I just roasted two batches of Zimbabwe - one just into first crack, one 2 minutes in - which threw acres of chaff but no divots. It could also be a function of processing - I believe that wet processing generally results in cleaner coffee. Kathleen
Kathleen, My experience/understanding is that the 'plugs' or ' divots' are usually only produced during second crack. It would be unlikely that you would get any roasting a Zim just into or just past first crack. I do agree that the divots would be easily dispatched with a screening process. I have found the divots in the bottom of a $bucks bag from time to time. I remember noticing them for the first time and wondering what they were. (I had not started roasting, yet and was unaware of the roasting process ...etc.) Anyway, I have a friend that works at Chock Full O' Nuts. I know they are not really gourmet, but I'll ask if they screen after roasting. Mike Gastin
Mike G: <Snip> I know they are not really gourmet, but I'll ask if they screen after roasting. I doubt they roast dark enough for it to matter. BTW - I do get divots from some beans - Timor, for example - when roasting just barely into second crack. The Zimbabwe may need more, it's true. I pushed it a bit today in a second batch, and think I'll go still further next time. So much to learn with a new roaster. My FreshRoast experiences don't translate especially well! Kathleen
Kathleen, I get no divots. Roasting mostly "Island" coffees, Centrals, and Kenya, plus some Yemin, etc. Take all up to just before 2nd crack, when I can (dark as possible with no oil). Is it the beans, or is it the degree of roast, or is it both? Mike On 24 Aug 2000, at 17:09, Kathleen Tinkel wrote: <Snip>
on 8/24/00 5:48 PM, Michael Rochman at mdr1000 wrote: <Snip> Roasting speed, perhaps?
Do you use a fluid bed or a slow roaster?
Roasting speed? Hot Alp? Mike On 24 Aug 2000, at 18:18, Scott wrote: <Snip>
Alp, drum roaster. Mike On 24 Aug 2000, at 16:16, Jeff Wikstrom wrote: <Snip>
<Snip> I only ever see the blow plugs when I go into second crack - usually more than 30 seconds to one minute into second. -- garyZ WhirlyPop paper-filter drip and vacuum black