[Homeroast] Relationship of Cracks and Roast Stages

miKe mcKoffee mcKona at comcast.net
Wed Feb 9 23:10:11 CST 2011

According to Tom's roast pictorial FC+

I agree it's a good roasting learning/starting point and most beans will be
at least "ok" at FC+ barest hint of 2C. That said of our currently offered 8
or so SO's only one is taken that dark, Sulawesi. Rest C to FC. And only one
of 5 roasts that makes our flagship Delirium post roast blend is to FC+, two
C+, on FC and one C (Ethiopia element).

Difference in C and C+ is surface texture smoother C+. Again Tom's pictorial

Slave to the Bean  miKe mcKoffee
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> -----Original Message-----
> From: homeroast-bounces at lists.sweetmariascoffee.com 
> [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On 
> Behalf Of sci
> Sent: Wednesday, February 09, 2011 8:25 PM
> To: homeroast at lists.sweetmariascoffee.com
> Subject: [Homeroast] Relationship of Cracks and Roast Stages
> If I end roasts at the exact beginning of 2C do I have an FC or an FC+
> roast?
> I know it could vary a little from bean to bean. I find this to be an
> excellent point in the roast development because I never have 
> a problem
> hearing 2C and it represents a milestone for any bean. Unless 
> of course I am
> doing a light roast, which I gauge by the trailing off and 
> end of 1C. While
> we are at it, is the precise end of 1C a C or a C+ roast?
> I'm roasting in the QM3, so I'm getting nice time lapses 
> between 1C and 2C,
> usually 3 min or so without stalling.
> Ivan
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