Hi everyone, I did some Mandehling in a BM last week with mixed results, and seeing Sullos success with a popper, I decided to get one myself ( a Breville Crazy Popper) .
My trouble is that I either have not reached first crack or cannot hear it over tthe fan noise - I have high frequency hearing loss and mild tinnitus which is a real bugbear.
I roasted some Brazillian Monte Allegre 4 days ago. There was a distinct single crack (ie one bean) at 5 minutes and after that it seemed like a continuous rustling noise up to the 14 minute mark.
The reason I dont think it reached FC at all is that several times through the roast, I turned the popper off so the movement of the beans would not mask the crack if any. I expected to get a cracking at least for a few seconds from the residual heat.
Result - silence.
I finally ended the roast at 14 minutes and did a taste test after 3 days resting - ziplock bag in a dark cupboard - and it was very nice indeed.

Tonight I tried some Rwandan Cyangugu from my starter pack (thanks Andy) and deliberately tried to burn them to see if I could make sure I could make out a definite crack - either first or second.
I also tried out the temperature probe I bought today from Jaycar.
Result -
0 to 5 minutes - temp rose to 200C with the beans changing colour and one solitary crack at 4.30, light chaff
5.00 to 7.30 - temp stabilised at 200C, light chaff, colour now dark (normal). No crack
7.30 to 12 - partially obstructed chimney for a few seconds and thus raised temp to stabilise at 204C still no crack
1200 to 2000 restricted the chimney again so the temp stabilised at 207C still no crack.
Pulled the roast at 20 minutes after recognising nothing was going to change significantly any time soon.
There was no smoke at any stage and the beans are dark roast coloured with no burnt smell but at no time did I hear a first or second crack of any kind.
From the look and smell of the result, I think it may be quite drinkable so I suppose I shouldnt complain. Ill give it a try in a couple of days :-?
From looking at temps obtained by other CS members it appears my temps are significantly lower.
I would like to ask - did I buy a dog? and should I try another popper to compare (Sullo might loan me his )
Should I try for higher temps (obstructing the chimney seems to work, and the house is insured ;D ;D )
Or am I just too deaf to hear the cracks and should instead play with timing, colour, aroma and other such measurements to refine my roasts. After all, the Brazillian Monte Allegre turned out fine!
All comments are welcome so feel free
Cheers
jeff
My trouble is that I either have not reached first crack or cannot hear it over tthe fan noise - I have high frequency hearing loss and mild tinnitus which is a real bugbear.
I roasted some Brazillian Monte Allegre 4 days ago. There was a distinct single crack (ie one bean) at 5 minutes and after that it seemed like a continuous rustling noise up to the 14 minute mark.
The reason I dont think it reached FC at all is that several times through the roast, I turned the popper off so the movement of the beans would not mask the crack if any. I expected to get a cracking at least for a few seconds from the residual heat.
Result - silence.
I finally ended the roast at 14 minutes and did a taste test after 3 days resting - ziplock bag in a dark cupboard - and it was very nice indeed.

Tonight I tried some Rwandan Cyangugu from my starter pack (thanks Andy) and deliberately tried to burn them to see if I could make sure I could make out a definite crack - either first or second.
I also tried out the temperature probe I bought today from Jaycar.
Result -
0 to 5 minutes - temp rose to 200C with the beans changing colour and one solitary crack at 4.30, light chaff
5.00 to 7.30 - temp stabilised at 200C, light chaff, colour now dark (normal). No crack
7.30 to 12 - partially obstructed chimney for a few seconds and thus raised temp to stabilise at 204C still no crack
1200 to 2000 restricted the chimney again so the temp stabilised at 207C still no crack.
Pulled the roast at 20 minutes after recognising nothing was going to change significantly any time soon.
There was no smoke at any stage and the beans are dark roast coloured with no burnt smell but at no time did I hear a first or second crack of any kind.
From the look and smell of the result, I think it may be quite drinkable so I suppose I shouldnt complain. Ill give it a try in a couple of days :-?
From looking at temps obtained by other CS members it appears my temps are significantly lower.
I would like to ask - did I buy a dog? and should I try another popper to compare (Sullo might loan me his )
Should I try for higher temps (obstructing the chimney seems to work, and the house is insured ;D ;D )
Or am I just too deaf to hear the cracks and should instead play with timing, colour, aroma and other such measurements to refine my roasts. After all, the Brazillian Monte Allegre turned out fine!

All comments are welcome so feel free
Cheers
jeff


Comment