[Homeroast] Roasting based on crack sounds

Ben Treichel J.W.Bullfrog at gmail.com
Mon Jun 16 15:59:28 CDT 2014


Sight is overrated as a roasting tool!


On Mon, Jun 16, 2014 at 3:53 PM, Brian Kamnetz <bkamnetz at gmail.com> wrote:

> It might also be helpful for her to have a way to know how long the roast
> has been going on. I'm thinking of the roasts where there is little or no
> first crack. If she knows how long it usually takes to complete a roast,
> and the roast time is significantly beyond that, she will know to stop the
> roast even though there was minimal or no first crack.
>
> Along the same lines, she would want to be able to quite precisely measure
> the amount of beans she is roasting, preferably (I would think) with a
> scale, so that roasting times would be about the same.
>
> If she can read with a magnifier, she is fine for knowing what beans she is
> roasting. If not, and she does braille, she might want to get help when her
> orders of greens arrive so that she can mark each bag with braille.
>
> Brian
>
>
> On Mon, Jun 16, 2014 at 3:07 PM, Ben Treichel <J.W.Bullfrog at gmail.com>
> wrote:
>
> > Roast for her, tell her what stage the coffee is in so she can related
> the
> > smell, let her hard 1st crack, and 2nd crack, and have her ask the
> question
> > I ask myself as I smell the roast, "does this smell like the coffee I
> want
> > to drink"
> >
> >
> > On Mon, Jun 16, 2014 at 3:02 PM, Robert Yoder <robotyonder at hotmail.com>
> > wrote:
> >
> > > One of my neighbors is blind and just bought herself a FreshRoast
> FR-500.
> > >
> > > Can anyone offer suggestions for her?  I had thought of a talking
> thermal
> > > probe system, but perhaps there are other assistive devices for her.
> > >
> > > Thanks for any help, and,
> > >
> > > Happy Roasting,
> > >
> > > robert yoder
> > >
> > > > From: jon at jonro.com
> > > > Date: Mon, 16 Jun 2014 14:03:38 -0400
> > > > To: homeroast at lists.sweetmariascoffee.com
> > > > 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>
> > >
> > _______________________________________________
> > 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