[Homeroast] Time between first and second crack

Barry Luterman lutermanb at gmail.com
Wed Aug 17 13:45:06 CDT 2011


When I had my Hot top I never went into second crack. Now with the Quest,I
find with the same beans I used in the hot top, I have to bring thm into the
beginning of 2nd crack to get the same taste as the hot top with the beans
on the verge of second crack.

On Tue, Aug 16, 2011 at 6:26 PM, g paris p <pchforever at gmail.com> wrote:

> John:
>
> why do you not want to go near/into second crack? try it John.
>
> do you know how wet the beans are? do you know how they were really
> processed? how have you stored them?
>
> you may be missing a lot by not entering the #2 zone!!
>
> One of the reasons I gave up my Behmor was because I could not get into a
> serious #2 crack.
>
> I was told that you need you hear the rolling first crack before second
> happens; sometimes that is true. depends on what you miss.
>
> let it go John, keep the thing going until you hear that #2 crack or smell
> something burning.
>
> really you can always pull the plug.
>
> ginny
>
> I have ruined a couple of great machines but only because I walked away for
> a few seconds.
>
> let us know.
>
>
>
> On Mon, Aug 15, 2011 at 9:57 PM, John monteleone
> <johnmonteleone at gmail.com>wrote:
>
> > I have been roasting on a Behmor for the past couple of months. As
> everyone
> > seems to be suggesting, i'm try to extend the time between first and
> second
> > crack as long as possible to maximize flavor. My goal is to maximize the
> > time but not go into second crack.  My question is when do you start the
> > timing. After the very first Audible crack.  Sometimes it can 10 or15
> > seconds before the cracks really start coming. Should I always start the
> > timer at that first crack. With a P4 profile roasting a half pound beans
> on
> > a one pound setting, I typically get to first crack around 13 minutes and
> > typically roast for another 1:45 ish. With that, I never into 2nd crack.
> > Although I think I'm close.  Any comments on all of that.
> > Thanks.
> > John
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