Time Between 1st and 2nd for FC+

When you want to go into second crack but also preserve
fruit and some acidity (I realize, a slippery slope depending
on the bean) do you like to shorten the time between 1st
and 2nd? If so, what's the shortest you go?

I find that if there's 0-1:00 between cracks there can
with some beans be a sharpness or astringency that's
unpleasant. I usually go 3 min. but haven't experimented
with 2:00. I usually go as fast as I can from about 300
degrees to first crack. Thanks.
Jeff

Ed Needham wrote:
> A fast ramp to first would generally mean a shorter time between
first and
> second. Reducing the heat at first crack would increase the time
between
> first and second even if there were a fast ramp.
> Now, go to bed.

My experience with the same beans roasted on two different roasters
doesn't seem to agree with this (unless of course I don' t understand
what you are saying, which is very likely given the amount of alcohol I
have just consumed). The Alp has a very slow ramp up to first crack,
yet the time between the end of first and beginning of second is
minimal, they actually overlap. On the other hand, using a Hearthware
precision, first is reached quickly, but then there is at least two
minutes of silence before the second starts.

Geroge "who cares as long as it tastes good"

jim schulman wrote:
> Apples and oranges here.
>
> Ed is talking about drums, where a faster start means a faster
finish.
> Unless you can blow a lot of air into the drum, the stored up heat
> from the roast start will drive the finish faster too.
>
> Unmodded air roasters generally just blow in ca 500F air. The beans
> heat up faster when they are cold, slower as the get to around 400F.
> The profiles of drums are close to straight lines, whereas these
> airroasters start off with a steep climb, then level out sharply
> around the first crack.

Good point. I have actually tried to prolong the time between first and
second by lifting the Alp's lid to cool things down a bit while first
is going. It only works if I leave it open for a long time (and the
results in terms of taste are dissapoining), suggesting that there is a
lot of stored up heat.

I still don't understand the air roaster's leveling profile near first
crack. Is this because the beans require more heat to drive the
reactions?
Thanks
George

Jim
Do you have a picture of your insulation job? considering it myself.
I cut down the original body work with a horizontal flat plate at the
chimney counterbore. put insulation around the bottom to cut down the
noise - works OK. Does insulation around the roast chamber make any
difference?

Mike