This is a multi-part message in MIME format. OK: As my first roast was somewhat light and not quite I tried a second: = This time was Panama Boquette which I roasted much darker with oil = showing. Conclusion: Notwithstanding the bean variety I need a kitchen timer to = measure the total time using the Pop Lite in order to achieve a City, = Full City, or French roast. I really don't understand the crack bit even = though I hear them. To me it is a question of the total time using the = same popper.
Go by the cracks, times can vary, especially with a stock popper. Visit sweet marias page on home roasting it will explain roasting basics. You will notice first cracks of the beans(more like popping this time), one or two at a time at first then more rapid slowing to a few, there should be a pause, then you will start to hear a few beans starting the second crack (this crack is more like a crackling sound), building up to a more rapid crack(ling), this is called a rolling 2nd crack. If you stop your roast after the first crack finishes (or when you hear the premature 2nd crack beans) I believe that is a City roast? Stop it at the rolling second I think is a full city, oils will begin to show. After the second crack dies down I think is a full city+ or french, with oily beans. Am I correct guys? I just know where I like to stop certain beans. Sweet marias also has a visual guide, check it out. alfred <2391> wrote: OK: As my first roast was somewhat light and not quite I tried a second: This time was Panama Boquette which I roasted much darker with oil showing. Conclusion: Notwithstanding the bean variety I need a kitchen timer to measure the total time using the Pop Lite in order to achieve a City, Full City, or French roast. I really don't understand the crack bit even though I hear them. To me it is a question of the total time using the same popper. --------------------------------- Do you Yahoo!? New Yahoo! Photos - easier uploading and sharing
Hello Alfred, Steve's assessment of sounds and roast classification sounds about right to me. Just continuing with the encouragemt to go by sight/sound/smell rather than total time because ambient temperature also plays a large part in total roast time. I also roast with a popcorn popper and have roast times anywhere from 3 1/2 to 6 1/2 minutes for a Full City roast. Some varieties of bean also have very distinct first and second cracks whereas others tend to run together. I don't know where on the scale a Panama Boquette fits. Also, that pictorial guide Steve mentioned is athttp://www.sweetmarias.com/roasted.pict-guide.htmlOn a side note, I've lurked here for a few weeks but have learned a lot in that time. Regards, Gary
Are you really saying that the roast times vary so much because you are roasting a different bean? Once you establish the color you want with one bean and you do two more batches with the same beans, aren't the roast times the same
Hello Alfred, It depends on the input air temp as well as the temp of the popper when you start. If you do 2 batches ( of the same size) with the same beans _and_ with the same ambient air temp _and_ the same popper temp before you start you just _might_ get the same time, if you are lucky. Its better to go by sight/sound/smell as others here have suggested and/or to add the use of a thermometer to monitor the temp during the roast. Respectfully, Johnny At 08:07 PM 12/17/2003 -0800, you wrote: <Snip>
Not really. What I'm saying is that there are enough variables in (unmodified) air-popper roasting that you need to be looking at bean colour and listening for cracks rather than relying on total roast times. Certainly different beans roast substantially differently. I haven't identified all of the variables (let alone determined their relative impact on roast times) but some of them include volume/weight of beans, ambient temperature, whether the popper has been used and is warmed up. I'd be surprised if humidity doesn't play some reasonable part in the equation, too. Many of those variables are easily controllable (volume, warmed-up popper), but some aren't. Regards, Gary <Snip>
<Snip> So you still proceeded to roast in it despite my *sucks* warning. :-) If it works for you, then continue. You will want to stop the roast anywhere between the end of first and at some point early in second crack. Before second starts, elapsed time is important, measure it from either the beginning or end of first. Darker roasts can use the rate of second crack snaps and smoke to determine the finish. Keep records so you can repeat what you have done. Do not limit yourself to the Poplite, other poppers will roast differently, and you may want different poppers for different beans. --