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Topic: Bolivian coffee (7 msgs / 123 lines)
1) From: AlChemist John
As per a request from Les to discuss a little more coffee here, I wanted to 
report on the new Bolivian Organic Aecar Coop.  I choose it based on Tom's 
cupping review.  I roasted it just shy of 2nd crack, with a good long 
drying period  It had quite a prolonged 1st crack and were just a beautiful 
set of beans.
It was an exceedingly smooth cup, with indeed, highlights of subtle 
cinnamon.  I would recommend this as a good all around coffee.  Any one 
else have this yet?
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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2) From: Jason Molinari
Question..how exactly do you know when 2nd crack is about to happen? 
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3) From: Mike McGinness
From: "Jason Molinari" 
Depends on the bean but often 1st crack will be slowing down (some beans and
roast methods cracks overlap), the smell will be changing (I can't describe,
just know it does from experience), the color med to med-dark satiny brown
(no oil) and temperature will be around 450-455f bean mass.
MM;-) aka Kona Konnaisseur miKe mcKoffee
Dual Variable Transformer Rosto Roasting
Rocky grindin' - Miss Silvia brewin'
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4) From: jim gundlach
On Sunday, January 19, 2003, at 06:53 PM, Jason Molinari wrote:
You have to have experience roasting that bean.  In wok roasting of 
most beans you can see a sheen develop on the beans just before second 
Jim Gundlach
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5) From: dewardh
Not to belabor the point, but . . . if you are monitoring temperature you will 
know when 2nd is going to happen . . .
Failing that, your roast log is your best friend . . . roast a test batch of 
the bean in question well into second, and note cracks, color, smell, "sheen", 
"spotting", and any other useful (to you) indicators along the way.  Then on 
subsequent roasts of that or similar varieties you'll have a fairly good idea 
how long after the first crack you'll hear the second.
In my experience it is difficult . . . even with all the above . . . because I 
find it hard to identify exactly when 1st begins (do I start counting with the 
first "outlier", or when it gets sort of steady, or ? ? ?), and with some 
varieties never hear a 2nd at all.  Others here seem able to do it easily and 
quickly.  As they say, YMMV.  But temperature will make it easier, especially 
if you do a range of varieties, since the crack temperature is pretty 
consistent across varieties.  Once you've got one down you've pretty much got 
'em all . . .
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6) From: AlChemist John
Sometime around 16:53 1/19/2003, Jason Molinari typed:
For my system, my thermometer reads 425F just when 2nd crack is about to 
commence.  I stopped right about 420F.
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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7) From: Rick Farris
Jason wrote:
First you warm up your roaster.
Second you do your first roast well into 2nd crack, writing in your log the
time and temperature at which key points happen -- start of 1st, end of 1st,
beginning of 2nd, rolling 2nd, etc.
Now you're ready to do your production roast batches.  Now you know that 2nd
crack happens at, say, 440, at about 9:30, so you can roast to 435 and
know that you stopped just before 2nd crack.
You only have to do a "control" roast once per lot of greens, so if you buy
coffee in reasonably large quantities (2 lbs or more) it's not too much of a
pain in the neck.  Remember to keep a careful log,
-- Rick
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