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Thread: a couple of questions from a new roaster

  1. #1
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    a couple of questions from a new roaster

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    OK, well I have been roasting for about three months now, using a popper. In the winter I was getting satisfactory results - roasts to SC around 12-14 mins - but now that it has started to get warm (I am in sydney) my roasts have gone down to 5-7 mins to SC.
    I am waiting for some parts to Mod my popper to make it more adjustable so in the meantime I am using my Cousins Correto this weekend.
    In reading peoples roast notes, they all give times for FC and SC, but I was wondering if FC happens at a predictable temperature? That way I have something to shoot for in raising the temperature at a steady rate. Is it just temperature that causes the crack or are there other factors? I wanted to roast some PNG Wahgi this week, but I couldnt find a roast profile, just a FC at 12-14mins and SC 6 mins after that. How do I know how quickly to heat the roast?

    Another thing that I wanted to know was, in the popper, when I roast dark, as soon as I hit second crack little chunks start popping off the beans, Is this what makes the sound of second crack? or is this something that coincidentally happens around the same time from over heating? I have read peoples roast notes saying they going into full rolling SC, but if i did that i would end up with lots of pock marked beans.
    Any advice, other than the mindless "upgrade to a corretto" posts would be appreciated

  2. #2
    Sleep is overrated Thundergod's Avatar
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    Re: a couple of questions from a new roaster

    The little chunks (divots) are not the SC.
    IIRC they are caused by heating too quickly.

    My PNG Kimel hits FC at about 183 and SC about 203.
    That may differ to your beans a little and temp probe placement may also make a difference.

  3. #3
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    Re: a couple of questions from a new roaster

    In my modified popper FC (for nearly all beans) occurs very close to 205degC (within a couple of deg of that), and SC occurs close to 230degC for nearly all beans as well (some as low as 225, some as high as 232, but 228-230 in the majority of cases). These readings are quite different to those quoting corretto temps due to the different temp probe placement and increased airflow of the popper.

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    Senior Member GregJW's Avatar
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    Re: a couple of questions from a new roaster

    Hey Aaron,

    Yeah, Sydney summers will push a popper along pretty quickly. I used to roast at night, with the popper on a crate and a fan blowing right on it. (Switched to Coretto to do bigger batches and get more body in the roasts.)

    The "pitting" occurs at 2nd crack, resulting IIRC from too much heat application, so anything that slows the heat down should help.

    With Coretto batches, its very much a case of trial and error - every setup is a bit different. I generally aim at getting to 135-140 deg at 5 mins and first crack (generally at 195 - 200 deg on MY setup, depends on bean) at about 10-12 min. Then pull heat way back to cruise slowly up to second crack (215 - 220 deg) in another 5-6 mins. Using DMM in Coretto roasts is essential to control the ramp.

    Greg

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    Re: a couple of questions from a new roaster

    Popper Mod parts turned up in the post today, so I will be busting out the soldering Iron this weekend. I just have to get into the city to pick up a few more parts and I will be on my way.
    Thanks for the info guys, at least I have some idea of what I am shooting for now. Just one more question, whats IIRC? its in a couple of posts above
    cheers, Aaron

  6. #6
    Sleep is overrated Thundergod's Avatar
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    Re: a couple of questions from a new roaster

    IIRC=If I Recall Correctly.

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    Senior Member flynnaus's Avatar
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    Re: a couple of questions from a new roaster

    Behmor Coffee Roaster
    http://www.netlingo.com/emailsh.cfm



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