[Homeroast] Roasting based on crack sounds

Ben Treichel J.W.Bullfrog at gmail.com
Mon Jun 16 13:58:20 CDT 2014


Amen Bob!!


On Mon, Jun 16, 2014 at 1:37 PM, Archeobob <archeobob at hotmail.com> wrote:

> IMHO - And I have no problem with home roasting be a niche activity ~
> artisan roasting at it's finest - if my co-workers wanted easy coffee they
> would buy Folgers or any other mass produced roasts. Since they don't, they
> co-op with me and get wonderful edgy coffees that require me to monitor my
> RK drum, listening to cracks, sniffing the smokes and watching the
> stopwatch against the background of the temp probe.
>
> just saying
>
> Bob
> -----Original Message----- From: Jon Rosen
> Sent: Monday, June 16, 2014 12:03 PM
> To: A list to discuss home coffee roasting. There are rules for this
> list,available at http://www.sweetmarias.com/maillistinfo.html
> Subject: Re: [Homeroast] Roasting based on crack sounds
>
>
> This has been frustrating to me as an amateur home roaster (I've been home
> roasting for six or seven years). I also started with an iRoast and have
> been using a Behmor for the last 2-3 years. It's difficult for me to tell
> when the various roast stages begin and end.
>
> I usually buy five pounds of a coffee and hope to "get it just right" by
> the second or third try. I keep a log of the coffees I roast and when I get
> a new coffee from a region in my list (i.e., a new Guatemala or an
> Ethiopian), I start with the last roasting profile I used for that country.
> This works pretty well, but it isn't always exactly right.
>
> Home roasting will remain a niche activity until there is an easy,
> reliable way to dial in a roast. Based on previous engineering work, I'm
> pretty sure something could be designed with a combination of visual and
> auditory analysis of the beans. Perhaps temperature and spectroscopy would
> need to be used, too. Anyway, I look forward to that day. I think I could
> do it, but it would probably take the better part of six months to design.
>
> Jon
>
>
> On Jun 16, 2014, at 1:49 PM, Mike Davis <mldavis2 at sbcglobal.net> wrote:
>
>  I start with a disclaimer that I am a relative newcomer to the home
>> roasting scene, having started a few years back with an iRoast2 and
>> recently upgrading to a Behmor.  My experience with both types of roasters
>> has revealed some variables that make roasting more of an art than a
>> science.  Here are some observations from past years of roasting small
>> batches (1/3 to 1/2 lb.).
>>
>> The sound of 1C varies with the bean origin.  I suspect the moisture
>> content and bean size is also a factor, with (for example) peaberry
>> reaching 1C a bit sooner than normal beans.  Interesting that the paper was
>> written by the Acoustical Society of America rather than experienced
>> professional roasters.
>>
>> Following a back to back roasting of the Ethiopian Shakiso with the
>> Rwanda Karenge, using the same 1# P1 setting with a 1:30 preheat and a 30
>> second door crack to extend 1C, the 1C of the Ethiopian was more gradual in
>> starting, lasted a bit longer and seemed to transition smoothly into the
>> beginning of 2C.  The Rwanda had a sharp 1C onset, lasted about 1:30 and
>> ended abruptly.  2C was almost inaudible or at least undetectible to my ear
>> aside from a few whimpering little pops.  Additionally, these origins are
>> often roasted a bit differently with the Ethiopians a slight bit lighter.
>> Most of the time, 1C is obvious.  What is less obvious with some beans is
>> the transition from 1C to 2C, and /or actually hearing 2C begin. Most of us
>> don't roast through to the end of 2C, especially with Africans, so the
>> onset is important, not only in being able to hear it, but in deciding
>> where it started.  15-30 seconds one way or the other makes a huge
>> difference.
>>
>> So there are some variables to consider which, for those of us who roast
>> different batches constantly must learn to recognize and control.  I don't
>> think you can write a set of guidelines that will reliably hit the sweet
>> spot based on time, on temperature or on sound.  If there are guidelines,
>> they are just that - guidelines - a starting point of departure in the
>> quest for the perfect roast.
>>
>> The quest continues, and every little bit helps.  Interesting article.
>>
>> Mike Davis
>>
>> _______________________________________________
>> Homeroast mailing list
>> Homeroast at lists.sweetmariascoffee.com
>> http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.
>> sweetmariascoffee.com
>> <a href="http://www.sweetmariascoffee.com/forum/">Sweet Maria's Forum</a>
>> <a href="http://www.sweetmarias.com/library">Our new Coffee Library</a>
>>
>
>
> _______________________________________________
> Homeroast mailing list
> Homeroast at lists.sweetmariascoffee.com
> http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.
> sweetmariascoffee.com
> <a href="http://www.sweetmariascoffee.com/forum/">Sweet Maria's Forum</a>
> <a href="http://www.sweetmarias.com/library">Our new Coffee Library</a>
>
> _______________________________________________
> Homeroast mailing list
> Homeroast at lists.sweetmariascoffee.com
> http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.
> sweetmariascoffee.com
> <a href="http://www.sweetmariascoffee.com/forum/">Sweet Maria's Forum</a>
> <a href="http://www.sweetmarias.com/library">Our new Coffee Library</a>
>


More information about the Homeroast mailing list