[Homeroast] Reflections on Roasting Fundamentals

miKe mcKoffee mckona at comcast.net
Sat Jun 28 16:02:09 CDT 2014


Sorry but those temps don't quite sense for bean mass. 205c drop = 401f
which is just beginning of first. Are your beans rather light brown and
surface crinkly with prominent chaff line in crease on drop?

Slave to the Bean miKe mcKoffee
www.CompassCoffeeRoasting.com
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-----Original Message-----
From: Homeroast [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On
Behalf Of John Monteleone
Sent: Saturday, June 28, 2014 12:48 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] Reflections on Roasting Fundamentals

This is a great dialouge.  I've been trying to figure out.  I have been
using the Quest for about 4 months and I'm starting to get a better
understanding of a roast curve.  Using a thermacouple I track the
temperature every minute.  I have not been able to extend the time between
the first and second so I liked the recommendation to back off the power
prior to first crack.  My first crack has been pretty predictable.  I wonder
if someone could comment on my roast curve and temps.  My beans have been
Kenyans and Guatemalans.  Leading up to first crack, the temperature
inside is rising 8 or 9 degrees celsius per minute.    My first crack has
been hitting around 9 minutes at 190 to 192 degrees celsius.  That is when I
turn down the heart and turn up the fan.  (i will change that now)  I have
been ending the roast around 2 minutes later before second crack at a
temperature of around 205.  This is right before second crack.  My question
is:  what does the temperature ramp look like leading into first crack and
prior to second crack if you are trying to extend the time to almost 3
minutes.  Do I need to get to 200 at the very least.  How much higher.
 What would a stall look like.  Would it stop at 192 and not really
increase.  Any comments would be appreciated.

John






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