[Homeroast] City? City +? Full City?

Jim Couch ravskau at gmail.com
Tue Feb 23 18:25:59 CST 2010


So glad to find out I wasn't making those sounds up.....after getting used
to hearing cracks in iRoast2 a Behmor makes no noise.....
Jim

On Tue, Feb 23, 2010 at 5:29 PM, Rich <rich-mail at octoxol.com> wrote:

> 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.....
>> Jim
>>
>>
>>
>> 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
>>> occur?
>>>
>>>
>>> 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
>>> http://www.sweetmarias.com/roasting-VisualGuideV2.php
>>>
>>>
>>>
>>>
>>>
>>> The HRO List has these divisions without temperatures but pictures as
>>> reference.
>>> Cinnamon roast just after 1st crack
>>> New England Roast
>>> American Roast
>>> City Roast
>>> Full City Roast just after 2nd crack
>>> http://www.homeroasters.org/index.htm
>>>
>>>
>>>
>>>
>>>
>>> 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
>>> http://www.sweetmarias.com/roasting-VisualGuideV2.php
>>>
>>>
>>>
>>>
>>>
>>> Here’s yet another site with variances: (This one is interesting with
>>> lots
>>> of nice, seemingly accurate descriptions)
>>>
>>>
>>> http://www.cofei.com/categories/degree-of-roast-temperature-description.html
>>>
>>>
>>>
>>>
>>>
>>> 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
>>> drum
>>> 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
>>> a
>>> 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?
>>>
>>> John
>>> _______________________________________________
>>> Homeroast mailing list
>>> Homeroast at host.sweetmariascoffee.com
>>>
>>>
>>> http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com
>>>
>>>
>>>
>>>
>>> Homeroast community pictures -upload yours!) :
>>> http://www.sweetmariascoffee.com/gallery/main.php?g2_itemId=7820
>>>
>>>
>>>
>>>
>>>
>>>
>>
>>
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