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Topic: no cracks (4 msgs / 74 lines)
1) From: John
I just roasted a couple batches of Brazil Cerrado Monte Carmelo and the cracks seemed "off". 
I could only detect a few snaps and not what I normally consider a full crack. Because I like to roast a little into the second crack in this case I could only use the color to judge by.
Is this a characteristic of certain beans ?
Is it do to the ambient temp.  55-60 ?
Can coffee roast properly without the cracks if the color looks right ?
Has anyone had this happen before ?
Thanks for any info you have.
John F
Angelfire for your free web-based e-mail.http://www.angelfire.com

2) From: Ken Mary
No pops normally indicate that you are passing through the "crack zone" at
too low a temperature. Low ambient temp may contribute to this effect. Lower
moisture in the bean will also give fewer pops. I believe that beans are
dried to 12% moisture, but storage after processing may change this. You may
notice during the first minute of the roast that there is a "smoke" that
comes off but quickly disappears. This is likely due to moisture, and in my
experience, is quite variable among different bean origins, but is
repeatable with beans from the same package.
I have purposely roasted at "lower than normal" temps to determine the
effect of "no first crack". Because I usually roast light, there is a
negligible effect on the flavors. It seems that just one or two pops is
sufficient. But if the roast is at too low a temperature through the "first
crack zone", (no pops) there is a risk of "off flavors", even though the
roast is finished at the desired temperature or color.
--
Ken Mary - Aromaroast & Popper - whirlyblade - decanter
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3) From: Robert Cantor
It is my understanding that the cracks will occur if you get the bean hot
enough whether you hear them or not.  the length of time in staorage and
storage conditions affect what temp cracks occur at, and possibly how loud
they are.  It's possible that slow warming may affect the temp of onset or
loudness of the cracks as compared to rapid heating.  there certainly is a
flavor difference based on whether you roast fast or slow.  But the sound of
the cracks are not causally related to flavor even though they may be
affected by the same thing.  Absent crack sounds don't mean good or bad
flavor because storage conditions that may affect flavor minimally may have
the same sonic effect as too slow warming, which can have a horrible effect
on flavor.  That's what I think!    :)
Bob C.
rcantor

4) From: Paul Goelz
At 11:12 PM 12/3/2000 -0600, you wrote:
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Interesting!  I have not heard significant cracks since I switched from the
AromaRoast to the Alp.  Coffee tastes fine, and it finishes decently at a
setting of about 10-12.  
Paul Goelz
Rochester Hills, MI
pgoelz at eaglequest dot com
Videoastronomy. electric helicopter and music web site:http://www.eaglequest.com/~pgoelz


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