[Homeroast] Anomalous Roast

Michael Mccandless mcsparky6670 at gmail.com
Mon Dec 31 22:57:44 CST 2012

I notice that when beans get too dry.
I try to keep the humidity @ 60 - 65%.
They dry fast here in AZ.

Mike Mc

On Mon, Dec 31, 2012 at 2:36 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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