[Homeroast] City? City +? Full City?
rich-mail at octoxol.com
Tue Feb 23 17:29:35 CST 2010
Those poofs you hear just before 1st crack is a piece of chaff flashing
off. If you turn the light off you can see them burn.
Jim Couch wrote:
> Seems like the Kenyans that I roast, whether I stop at first sounds of 1st
> crack, rolling 1st, or untill all 1st crack snaps subside but before 2nd
> starts all come out looking the same degree of darkness it's the chaff still
> stuck in the middle rift or not and how flat that whole surface is....The
> 1st iRoast2 I had could make ANYTHING look cinder coal black if I even let
> it give out one pop I The replacement iRoast is a great roaster. have been
> wondering if the Poofts I have heard in my Behmor were some kind of crack
> they come about 1-2 minutes before what is actually 1st crack and there are
> only 1 or 2 of them what I am pretty certain is first crack actually sounds
> like popcorn popping. After that subsides if I wait usually somewhere from
> 30seconds to a minute depending on profile I can hear a crinkling sound
> which I have been calling second.....
> On Fri, Feb 19, 2010 at 5:02 PM, John A C Despres <johndespres at gmail.com>wrote:
>> Here are some questions that I'm wondering about.
>> What do you label your degree of roast? How do you know? When do they
>> There are several different lists of when a certain degree of roast is
>> reached and they don’t match.
>> Sweet Maria’s list is as follows also with pictures as reference:
>> City + roast at 435°F, about 25 seconds after end of 1st crack
>> Full City roast at 444°F about 25 seconds after 1st ends
>> Full City + at 454°F about 1:50 after 1st ends
>> The HRO List has these divisions without temperatures but pictures as
>> Cinnamon roast just after 1st crack
>> New England Roast
>> American Roast
>> City Roast
>> Full City Roast just after 2nd crack
>> Kenneth Davids has this list in his book Home Coffee Roasting
>> Cinnamon roast below 400°F
>> New England at 400°F
>> American at 400-415°F
>> City at 415-435°F
>> Full City at435-445°F
>> And also from Sweet Maria’s, this list at the bottom of the page
>> George Steinert's Degree of Roast/Temperature chart:
>> Early yellow at 327°F
>> 1st Crack Begins at 401°F
>> 1st Crack Under Way at 415°F
>> City Roast at 426°F
>> City+ at 435 °F
>> Full City 446 °F
>> Full City+ 454 °F
>> Vienna (Light French) 465 °F
>> Here’s yet another site with variances: (This one is interesting with lots
>> of nice, seemingly accurate descriptions)
>> My concern is communication amongst us home coffee roasters. My Full City +
>> may be your Full City. Yet your Full City may come after 2nd crack and my
>> Full City is before 2nd is remotely near.
>> Which labeling system do you use? Is there yet another guide you go by? How
>> can we better communicate our roast degree to one another?
>> Some of us are able to determine bean temperature while others know the
>> temperature only. Stating the temperature of when your roast ended is of
>> great importance to some while it means nothing to me as there’s no way for
>> me to know.
>> All of this occurred to me this afternoon while chatting with the owner of
>> USRC. He knows as much as possible about his roasts, while I know exhaust
>> temperature and time. Of course, these are both usable factors; I can base
>> roasts on the information and then measure the bean temperature with an IR
>> thermometer immediately upon pulling the drum. That could be great post
>> roast information like recording the weight loss; there’s no way I can know
>> it before the roast ends in my Gene Café.
>> So, what do we call our roasts? How and why?
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