[Homeroast] Anomalous Roast

Brian Kamnetz bkamnetz at gmail.com
Mon Dec 31 18:26:17 CST 2012


I rely heavily on the sound of first crack, and every now and then I
will have a roast with what seems like an outlier or two, and wait,
and wait, and never know whether to stop and risk under-roasting or
keep going and risk over-roasting.

Brian

On Mon, Dec 31, 2012 at 4:13 PM, Barry Luterman <lutermanb at gmail.com> wrote:
> 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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