[Homeroast] Hearing cracks, aka. I did it.

Kirk Janowiak janomac at gmail.com
Sat Feb 13 18:23:38 CST 2010


Pecan Jim, this is just too cool!
Every day I find a new reason to pay attention to this list.

Say, Jim, I will be going to the IGnoble awards this year in San  
Diego. AS a past recipient (I believe) is there anyone there to who  
you wish me to offer your greetings?


Kirk
JanoMac
On Feb 13, 2010, at 12:46 PM, Jim Gundlach wrote:

> In addition to the sound of the roaster hiding the cracking sound,  
> my ears have suffered from the noises from loud rock and roll,  
> dragsters without mufflers, rifles and shotguns, as well the sounds  
> enjoyed by kids and grand kids.  As a result I simply cannot hear  
> the roasting sounds I need to hear.  I got an application for my  
> iPhone called Spectoghram which visually displays sounds.  First and  
> second crack sounds are distinct and easily detected on the screen.   
> The last time I over roasted, I simply forgot to put Spectogram  
> running on the iPhone by the roaster.
>     pecan jim
> On Feb 13, 2010, at 11:02 AM, John A C Despres wrote:
>
>> I think with a little time, you'll hear it with no problem. I can  
>> hear first
>> from across the room after about 2 1/2 years using a GC. Second  
>> crack, if I
>> ever get that far, is more difficult, but a bit of smoke is a good  
>> visual
>> clue.
>>
>> John
>>
>> On Thu, Feb 11, 2010 at 9:12 PM, Jeffrey <jeffrey-kelly at att.net>  
>> wrote:
>>
>>> I will try your technique of watching for a temperature rise at  
>>> the end of
>>> 1C.  Thanks for sharing.  I can hear 1C best if I kneel about 2  
>>> feet in
>>> front of my Gene Cafe with my ears at the level of the roaster.   
>>> It seems
>>> that the sound of the motor and fan go over my head a bit.
>>>
>>>
>>>
>>> I can sometimes hear 1C very well but not always, seems to be bean
>>> specific.
>>> One thing I've noticed is that if I go into 1C at max setting of  
>>> 482 deg F
>>> there is a much more pronounced crack vs. when I crack with 462  
>>> deg F on
>>> the
>>> dial.  The last batch of SM I roasted, an Ethiopian, lost chaff  
>>> right at 1C
>>> but with a recent El Salvador roast the chaff was in full frenzy  
>>> several
>>> minutes before 1C.  So I guess the chaff will depend on the bean and
>>> processing.
>>>
>>>
>>>
>>>
>>>
>>>
>>>
>>> Date: Wed, 10 Feb 2010 13:01:13 -0800
>>>
>>> From: "Steve Scigliano" <sciggy at hotmail.com>
>>>
>>> To: "A list to discuss home coffee roasting. There are rules for
>>>
>>>     thislist,   available at
>>> http://www.sweetmarias.com/maillistinfo.html"
>>>
>>>    <homeroast at lists.sweetmariascoffee.com>
>>>
>>> Subject: Re: [Homeroast] I did it.
>>>
>>> Message-ID: <BAY124-DS5E6810261B7B566AA55E6CF4F0 at phx.gbl>
>>>
>>> Content-Type: text/plain; format=flowed; charset="iso-8859-1";
>>>
>>>    reply-type=original
>>>
>>>
>>>
>>> Hi Phil,
>>>
>>>
>>>
>>> I have been using the Gene Caf? for over two years and understand  
>>> what you
>>>
>>> mean
>>>
>>> about missing first crack. One visual clue that I use is to watch  
>>> for the
>>>
>>> parchment flying off
>>>
>>> the beans; I then put my ear close to the exhaust and listen to  
>>> the cracks.
>>>
>>> I have also learned
>>>
>>> on my particular machine that first crack lasts approximately 2  
>>> minutes
>>> from
>>>
>>>
>>> start to end
>>>
>>> for 230g of beans. If you do as I do and set the temperature to 475
>>> degrees,
>>>
>>>
>>> a good visual
>>>
>>> clue that first crack is complete is that the temperature begins
>>>
>>> to rise (it stays more or less constant during first crack at  
>>> between 450
>>>
>>> and 460)
>>>
>>>
>>>
>>> Good luck and enjoy
>>>
>>>
>>>
>>> Steve
>>>
>>>
>>>
>>>
>>>
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>
>
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JanoMac
janomac at gmail.com







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