Am I so afraid to have my beans roast into second crack? I see the smoke pouring out of the vent and think, OMG, I am burning the beans. But yet, in some reviews of coffee my wife has purchased they say they take it 30 to 45 seconds into SC? Dang, somebody talk me off the ledge and into second crack. LOL. But in all seriousness, for some reason, in my head, I cannot get past the idea that second crack is where things go bad and the coffee gets ruined. Am I just being paranoid?
Why, just why??????
- Thread starter redrocker652002
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Might be good, might be too much. Sometimes, green bean vendors will recommend a roast level. But I doubt it will be undrinkable. If you want to learn about roast levels, roast the same pack of beans to different levels and then cup them, that 's the only way you'll know for yourself.
I haven't roasted in years, but I used to get 5lb bags from Sweet Maria's and trial several roasts for it before picking something as a standard for that bag. You can also mix different roast levels. There are enough possibilities between different beans, different roast levels, different post-roast times, different blends of the same or different beans, etc, to feed the "experimenting" urge for a loooong time if you want to
So try it with a batch and compare to lesser roast levels from the same bag of beans. If it's too much you can try blending some back in with lighter roasts.
I haven't roasted in years, but I used to get 5lb bags from Sweet Maria's and trial several roasts for it before picking something as a standard for that bag. You can also mix different roast levels. There are enough possibilities between different beans, different roast levels, different post-roast times, different blends of the same or different beans, etc, to feed the "experimenting" urge for a loooong time if you want to
So try it with a batch and compare to lesser roast levels from the same bag of beans. If it's too much you can try blending some back in with lighter roasts.
30 seconds? Most of my roasts go 1-1.5 minutes into second crack. There's no reason to force yourself into it if you like a medium roast.
Only way to find out is to roast a batch to that level. See if you like it. Worst that could happen is you burn a half pound or so, but I doubt you will if you keep a close eye and ear on the roasting progress and drop it quickly.
I used to prefer dark roasts and would go 2 minutes into 2c. The next day, those beans would be shiny with the layer of oil on them. But the brewed coffee never tasted scorched. It just tasted very roasty.
These days I prefer roasting somewhere between light and medium. I like the nuance I get at that level.
To each their own.
I used to prefer dark roasts and would go 2 minutes into 2c. The next day, those beans would be shiny with the layer of oil on them. But the brewed coffee never tasted scorched. It just tasted very roasty.
These days I prefer roasting somewhere between light and medium. I like the nuance I get at that level.
To each their own.
I just started roasting a couple months ago, have a few lbs under my belt. I rarely drink coffee as much as I love it, it doesn't love me back, but my wife drinks coffee like a normal human (daily) I haven't gone to second crack yet for the same reason, but I'd like to push it there, as mentioned it would be a half pound trial run and no big deal if it's to much, I'll just blend it with another.
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Thanks folks. Next time she buys a certain brand that she likes I am going to take a half pound and go darker with it. Time to give it a try. LOL.
While I agree, I like a darker roast and she likes it a bit lighter. I have been reading though that sometimes darker roasts will bring out flavors that she might like, so why not, right?
Perhaps if she likes the darker roasted flavors sure.
Personally, I find the darker the roast the more it all tends toward tasting the same regardless of bean variety.
AZ Maverick
Well-Known Member
I drop mine about 5 seconds into second crack.
I have gone as far as 30 seconds in, but that starts tasting like Starbucks, which I don't particularly like...
I have gone as far as 30 seconds in, but that starts tasting like Starbucks, which I don't particularly like...
Starbucks 
Once you burn them - back of! Depending how much chaff of course to avoid ignition.I agree with most comment here. Sometimes I rost only 15sec into SC sometimes done 5 min that was not good!).
mashpaddled
Well-Known Member
There's nothing wrong with darker roasts if that's what you enjoy. Just buy beans that excel in those conditions.
Roasting dark tends to cook off the origin characteristics and it all tastes about the same. You probably won't detect much difference between $8 Ethiopian and $4 Brazilian. If you like dark roasts (and nothing wrong with that), might as well use low cost beans.
