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New to roasting and I've got questions
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Discussions > Coffee > Home Roast > New to roasting...  
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JohnLyn
Senior Member
JohnLyn
Joined: 15 Aug 2011
Posts: 243
Location: Golden, BC, Canada
Expertise: I love coffee

Espresso: La Spaziale Mini Vivaldy
Grinder: Vario
Drip: Bonavita
Roaster: Toastess popper
Posted Tue Oct 16, 2012, 6:37am
Subject: Re: New to roasting and I've got questions
 

Thanks MoJoe. That's clicking. I have noticed the speed of crack and smoke and that had happened by maintaining a greater ambient temperature. The Sweet Maria's website is fantastic and that was the deciding factor to order from them, that and it is about the same price to order from the Grennbeanery or another place in canada.

Roasting is the kind of endeavour where I wish I could roast every day in order to develop my sensitivity to subtleties...
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oldgearhead
Senior Member
oldgearhead
Joined: 25 Jan 2010
Posts: 396
Location: Go Colts!
Expertise: I like coffee

Grinder: Virtuoso by Baratza
Drip: Chemex,Dilongi DCM900
Roaster: 1/2K Fluid-bed
Posted Tue Oct 16, 2012, 6:52am
Subject: Re: New to roasting and I've got questions
 

I learned to roast coffee with a highly-modified Zach&Dani's electric, convection, roaster. The Z&D/Nesco was/is not a fluid-bed roaster. It uses an auger to stir the beans. The old Z&D made so much noise I could not hear the 'cracks'. However, after the addition of a very accurate bean mass temperature probe I was able to pinpoint first crack by observing the kinetic temperature progression of the bean mass. First crack happened when the BMT detected 'exothermic' activity by indicating a temperature rise of 5DF in 3 seconds.

Like many of us CGers, I needed more coffee so I built a one-pound, fluid-bed roaster. With the fluid-bed the same BMT probe will not indicate 'exothermic' activity. I suspect a device that measures 'exothermic activity' could be used to determine 'cracks' in about any non fluid-bed roaster.

Of course the Hottop would be a nice choice to try this, but I think you can hear the cracks with a Hottop.

oldgearhead: Roaster_TC.jpg
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JohnLyn
Senior Member
JohnLyn
Joined: 15 Aug 2011
Posts: 243
Location: Golden, BC, Canada
Expertise: I love coffee

Espresso: La Spaziale Mini Vivaldy
Grinder: Vario
Drip: Bonavita
Roaster: Toastess popper
Posted Tue Oct 16, 2012, 11:40pm
Subject: Re: New to roasting and I've got questions
 

I can definitely hear the cracks. Now I just need to hear the distinction between them if there is little time in btw 1 and 2.

For the record, this morning I brewed the batch of costs rican of which I heard all of two cracks so possibly stalled?? It was 3 days post roast and quite excellent. Very clean and flavorful. I will compare it wit the batch in which the 1st crack was present.
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JohnLyn
Senior Member
JohnLyn
Joined: 15 Aug 2011
Posts: 243
Location: Golden, BC, Canada
Expertise: I love coffee

Espresso: La Spaziale Mini Vivaldy
Grinder: Vario
Drip: Bonavita
Roaster: Toastess popper
Posted Thu Oct 18, 2012, 9:46pm
Subject: Re: New to roasting and I've got questions
 

Today I opened the Costa Rican that had a clear 1st crack and again was a clean cup, but the fruit and spice flavours clearly emerged. I don't know if that is in contrast to the "stalled" roast that I had, or wether it was because it is day 5 post roast as opposed to day three. But the cup was clearly better...
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