Cider123
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- Oct 31, 2010
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You can do it by eye or by temperature. I find the best way is by ear. You listen for two stages. The first stage is called "first crack". It sounds like snap-pop sounds. Then the sounds will subside but the beans are only half way there. You keep going until you get to the "second crack". This is a few minutes after. You'll just know when it starts. It is not the same sound as the first crack. This one involves sounds that are more like lots of little sizzle crack sounds. A good visual for this crack is that you'll get little round slivers come flying out of the popper and land on the ground.
If you want a substantial roast, you take it to where you just start getting the first few sounds in the second crack. This would be the full city+ roast. If you keep going until your right in the middle of it going nutty then stop. This is just shy or at the beginning of a frnch roast. This is where I like to go.
If you wait until the second crack finishes you will be at a dangerous place. This is the fine line between a solid french roast and charred carbon (not tasty).
Even at the beginning of second crack you'll get smoke. Don't get scared, keep going. When done, I pour them into a metal strainer and shake shake shake. Then I dump them on a large cookie sheet to cool off quickly.
Careful not to seal them in a jar tightly. The gassing at first can be explosive!
Glad to hear folks are enjoying it. I have 10 lbs of a brazilian on its way. I had to buy already roasted beans at the supermarket this weekend. They were twice the price and half the flavor.
If you want a substantial roast, you take it to where you just start getting the first few sounds in the second crack. This would be the full city+ roast. If you keep going until your right in the middle of it going nutty then stop. This is just shy or at the beginning of a frnch roast. This is where I like to go.
If you wait until the second crack finishes you will be at a dangerous place. This is the fine line between a solid french roast and charred carbon (not tasty).
Even at the beginning of second crack you'll get smoke. Don't get scared, keep going. When done, I pour them into a metal strainer and shake shake shake. Then I dump them on a large cookie sheet to cool off quickly.
Careful not to seal them in a jar tightly. The gassing at first can be explosive!
Glad to hear folks are enjoying it. I have 10 lbs of a brazilian on its way. I had to buy already roasted beans at the supermarket this weekend. They were twice the price and half the flavor.