[Homeroast] Roasting based on crack sounds

Robert Yoder robotyonder at hotmail.com
Tue Jun 17 00:06:36 CDT 2014


Thanks, Claus!
 
I will pass along your information.
 
Happy Roasting,
 
robert yoder
 
> From: thoeglist at gmail.com
> To: homeroast at lists.sweetmariascoffee.com
> Date: Mon, 16 Jun 2014 23:20:29 +0200
> Subject: Re: [Homeroast] Roasting based on crack sounds
> 
> Hi,
> 
> I am totally blind and have been roasting over 10 years, first with a 
> Hearthware precision, then with a Hottop and now with a Behmore.
> I label the bags with coffee in braille so I know what I roast.
> I have a scale with a plus minus 1 ram accuracy, and very important and old 
> braille notetaker with a stop watch and a simple text file where I  have a 
> log with the name of the coffee, amount I roast, since I use the behmore on 
> what program I run it. Time to first crack, when first crack ends and when 
> second crack starts if I roast into that, and when I end the roast.
> 
> It would be fantastic with a roaster with an iphone app so we could track 
> temperature and  other variables, but it is   possible to roast without this 
> information.
> 
> Claus
> 
> 
> 
> -----Oprindelig meddelelse----- 
> From: Ben Treichel
> Sent: Monday, June 16, 2014 10:07 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
> 
> 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
> > > >
> > > > _______________________________________________
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