[Homeroast] Anomalous Roast

Barry Luterman lutermanb at gmail.com
Mon Dec 31 16:13:53 CST 2012

I don't know that particular coffee. I have several Sumatras which produce
only some small undistinctive first cracks but very noticible second
cracks. If your Ethiopian is similar the answer could be the sound of the
wind and the sound of the wind hitting your flames could have masked the
relative weak sound of your first crack.In addition, on a beautiful day
roasting I have been known to let my mind wander a bit. The proof will be
in the tasting.

On Mon, Dec 31, 2012 at 1:36 PM, Melcher Cedric <ichacedbodric at yahoo.com>wrote:

> Just this morning I roasted 300g of Ethiopia Sidama Deri Kochoha.  This
> was the third 300g roast from the 5 lb. bag I bought from Sweet Maria's
> (amazing service!) a week or so before Christmas.  It was a bright sunny
> morning, though a little breezy, with the temperature probably in the upper
> fifties (farenheit).  I stood there turning the crank on the popper on the
> side burner of my barbeque, as I have many times in the last five years,
> thinking random thoughts.  As the temperature inside the popper climbed
> into the range where first crack begins, I adjusted the burner to slow the
> rate of temperature increase.  As per usual.  After some time I noticed
> that first crack was not happening.  It kept not happening.  Smoke
> production was less than normal.  Concerned, I peeked inside.  I avoid
> peeking because it vents a lot of heat that takes a couple of minutes to
> rebuild.  The color was a nice deep dark brown, a completely acceptable
> shade for my uses.  I did
>  not remove a bean to judge texture, which just occured to me as something
> I could have done.  Anyway, after a couple more minutes, it sounded as if
> second crack started, so I dumped the beans out and cooled them.
>  Coloration and chaff quantity were totally normal for my roast profile.
> I wonder what happened?  The pre-heat, bean introduction, temperature
> drop, temperature gain, heat modulation process was all within the normal
> range of my roasts, though I don't keep data.  FWIW I started with 300g and
> ended with 256g.  All I can think is that the moisture loss that creates
> first crack was slow enough that I didn't hear the cracks of first.
> Thoughts?
> Cedric
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