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  • third crack?

    anyone?

    a friend (who has a friend who roasts commercially) mentioned third crack to me recently..apparently this results in lots of earthy characteristics..I imagine it would have loads of charcoal myself..the beans would be almost carbonised I reckon

    anyone ever taken a roast this far? If so..what was the outcome :-?

  • #2
    Re: third crack?

    I think "third crack" is more like "that cracks me up" ;D ;D

    Beyond second crack.... you will rapidly have charcoal.... huge amounts of smoke...... heat increasing very rapidly and then you will have the onset of fire.....

    The only "cracks" you are likely to get is parts of the roaster failing due to the excessive temperature.

    If you take a roast well into SC (more than about 30 seconds or so) you first will have just "roast flavour".... all the unique characteristics of the bean will have gone.... a bit more and you start to taste the charcoal.... and the beans will go from very black and oily to dry an powdery....

    No third crack!!!!

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    • #3
      Re: third crack?

      Originally posted by 5D76617655170 link=1235183957/1#1 date=1235184394
      No third crack!!!!
      I agree

      Could the "commercial roasting friend" be counting divots as a crack?

      Normal 1st crack
      Way too hot, too fast, divots shooting off everywhere "2nd crack"
      and 3rd crack is the real second crack.

      8-)

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      • #4
        Re: third crack?

        ;D ;D ;D ;D ;D

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        • #5
          Re: third crack?

          Maybe FC, SC and then RSC ? Either that or has he been snorting Cocoa :-? ;D

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          • #6
            Re: third crack?

            I think I know what hes talking about.... think cold night by a campfire and the crackling of the wood, aka charcas.

            He didnt happen to roast his product I saw in Japan did he:
            http://coffeesnobs.com.au/YaBB.pl?num=1233723990/0#0

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            • #7
              Re: third crack?

              im not going to drink it.

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