Frozen liquid perfume is the scent of HHJJ, just good luck getting some! Permalink FireLilly13 2 points3 points4 points 16 days ago. And sea spray!
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Related Subreddits:. I work on a 35k Loring as well. However, we have two roasters going simultaneously, and that makes it hard to hear first crack on the Loring.
Due to this we have 400 degrees as our '1st crack,' and mark our time there. Obviously, not every coffee hits first crack at 400 degrees, but leading up to 395-402 we pay extra attention to the Rate of Rise (ROR), because there occasionally can be a dip in ROR around that time.
And from determining that we adjust accordingly. Also, you may need to consider that every machine and profile is different. So what works for me may not work for you simply because we aren't working on the same roaster. I’m roasting right now, let me get back to you in a bit. Not really sure how it’s gonna pan out in this regard, since right now we’re roasting as much coffee as we can for production right now, so the profile we’re running for almost everything currently is dropping 60 lbs of green in at around 475-500 degrees, then running the burner at 100% until first crack, at which point we start to dial it back so we can control the ROR more easily. I’ll let you know what I find! With this schedule, we’re running the roaster from 6am-midnight, Monday through Friday.
So we’re mainly worried about just pumping out coffee as fast as possible until we can find time to work on the gas components on the roaster. Sometime next year we’re adding the Loring 70kg roaster to the mix, so that’ll be fun. Okay so, I’m back at the roaster today (after losing power the last two days to these damned fires) and generally between 400-415 degrees, I do get a fair amount of irregularity, as in a “squiggle” in my plot.
Not really sure what it is, and I’m not sure what causes it but it must mean something, if you’re seeing it too. Edit: I guess I should add that at this point, the burner is at 100% but at the very instant it reaches 415, it starts to dial back, 10% every few seconds until it reaches 40%, then it rises at 40% until the end of the roast. Try roasting a very fresh natural processed coffee - sometimes those have a tendency to pop louder than most.
If I can't hear the crack, I go by time, temperature and color. As one other person said, most of the time your first crack for the same size load will always happen within a range of temperatures so when you hit that range you can assume you've hit first crack. I had to burn out over fifty 30 gram samples one time using Loring's tiny demo model (I think a 1 kilo). Me and the rep worked out a profile where we knew about where the first crack would occur and then decided to drop at about less than two minutes after that at some specified temperature. Sure enough, sample after sample cracked at around the same time as our guesstimate.
I roast on a 35kg. I don't bother trying to listen.
If you want, you can use the trier and actually physically watch crack happen with the expansion of the coffee, but typically I use the readouts from the BT and return thermocouples. You'll see return air ROR decline about 10s before first crack and right after typically will see ROR of the BT fall at crack. I experience crack anywhere from 394-406 depending on the coffee I'm roasting or batch size. I've never had trouble determining actual start of crack using this method.