1st Crack and 2nd Crack Temps

[hankua]

What 1st crack and 2nd crack temps do you see with your setup?
200c/392f is where I'm seeing 1st crack.
Haven't hit 2nd crack yet.

[wideasleep1]

No 2C!!??!! LOL! Risk-averse, are we?  Secondly, curious if folks are intending to go C or F when they routinely use HUKY/Artisan...maybe my 2nd grade teacher was right..and we WILL all go metric.

[SusanJoM]

No 2C!!??!! LOL! Risk-averse, are we?  Secondly, curious if folks are intending to go C or F when they routinely use HUKY/Artisan...maybe my 2nd grade teacher was right..and we WILL all go metric.

One of the nice things (amazing  in fact) about Artisan is that you can go back and forth between C and F and convert data from one to the other.  I started out using it in Celsius but changed back to F simply because that many more of the profiles I was looking at were in F and I decided I didn't need to buck that tide.  If I had my druthers we would all be using C because it is so much simpler, but I think I'm committed to using F for now.

As to Second Crack?  I even decommissioned the button for it in Artisan.

[Johnny4lsu]

I'm also not a 2nd cracker I prefer the light roasts 

I have been into 2nd crack multiple times though roasting dark for a few friends that asked me to.

I normally hit 1st between 370-390 F...Dependent on the bean....I have a Kenya peaberry that cracks around 360 (only coffee i've had 1st crack that low)

[Gregr]

Fear not second crack! Just choose your bean wisely. For many months I've been dropping the beans at various development times between 2:30 and 3:30, always for espresso. Results were frequently excellent but a couple weeks ago I decided to take a central (Honduras Finca La Gloria) to the very beginning of second crack and it was outstanding.
First crack generally comes right around 197C/387F for me. Second crack comes in at 222.7-223.8C/433-435F.
I use an app called Unit Converter Pro for the C to F conversion.

[az erik]

1c 393-405  2c 438-442  (Totally depending on bean and ambient temp)
I havn't dropped any later than 442 and that didn't get very oily, it was just as 2c started to roll. Good thing the Huky fan can slam cool  or at least stop the progression.

[dickcoffee]

I get 1st crack pretty consistently around 390F.  The one time I roasted a pound of Sweet Maria's French Roast blend I wanted at least a minute of second crack.  It started at 442F.

 No roasting today though.  It's snowing and the wind chill is about -30F.  I set my Huky up in the heated basement but I have to leave the door cracked for the vent hose and it's too darn cold and windy for that.

[SusanJoM]

Does the temperature at which the beans "crack" actually have anything to do with the roaster? 

Seems to me that that would be entirely determined by the bean itself, but I'm  used to being wrong, so please clue me in.

[zivsade]

Does the temperature at which the beans "crack" actually have anything to do with the roaster? 

Seems to me that that would be entirely determined by the bean itself, but I'm  used to being wrong, so please clue me in.

The Temperature depends on the bean type, the profile and the thermocouple used. Since most of us use the thermocouple that was installed by Mr. Li - we have similar Temperature for each event - 1Cs,
1Ce, 2Cs...

[dickcoffee]

Does the temperature at which the beans "crack" actually have anything to do with the roaster? 

Seems to me that that would be entirely determined by the bean itself, but I'm  used to being wrong, so please clue me in.

I think the machine and the type of thermocouple do make a difference.  My experience before the Huky was mostly on an RK drum.  I rigged it with an open bead end K type thermocouple and digital thermometer from Sweet Maria's.  This: http://www.sweetmarias.com/store/roast-coffee/roasting-supplies/thermometer/digital-thermometer-with-thermocouple.html.

With this I typically get 1cs at 410F and 2cs at 460.  It comforted me that the temps Sweet Maria's showed for bean development during the roast paralleled my experience on the RK. 

I have one of those thermometers hooked up to my MET probe installed by Mr. Li to monitor my MET since my Roastmaster only has 2 connections.   If I ever switch over to the solid drum, I plan to use Roastmaster to monitor MET and BT and then I'll use the other thermometer to monitor ET.

[az erik]

Does the temperature at which the beans "crack" actually have anything to do with the roaster? 

Seems to me that that would be entirely determined by the bean itself, but I'm  used to being wrong, so please clue me in.

The Temperature depends on the bean type, the profile and the thermocouple used. Since most of us use the thermocouple that was installed by Mr. Li - we have similar Temperature for each event - 1Cs,
1Ce, 2Cs...

And oddly almost no matter what I do I can't get my probes to read dead on. I can get + or - about 10 degree F. not any closer with my Center301

[hankua]

"And oddly almost no matter what I do I can't get my probes to read dead on. I can get + or - about 10 degree F. not any closer with my Center301"

Is this comparing ET/BT/MET?