Mexico FTO Chiapas - La Union Coop

This week's Roastmaster coffee is a fine pooled lot from Chiapas that boasts a balanced sweet cup and can take a wide range of roasts. The first batch we roasted seemed to hit first crack rather violently, I missed backing off the heat right at 380 degrees like we've been doing and waited until 385. This caused the coffee to enter first crack with too much momentum resulting in a loud snap around 415, which is a bit later than most other coffees. For subsequent batches I was more on target and even pulled the heat back a little before it reached 380, first crack was still very loud and snappy which leads us to think the moisture content of this coffee is a touch lower than some of our other lots. Basically, roasting isn't an exact science, as you all know, each time out you need to get in "synch" with the coffee you are roasting and sometimes it takes a batch to do that. We settled on a roast in the CIty++/Full CIty range which meant a final thermoprobe temperature of 430 degrees.

Your sentence; "For

Your sentence; "For subsequent batches I was more on target and even pulled the heat back a little before it reached 380, first crack was still very loud and snappy which leads us to think the moisture content of this coffee is a touch lower than some of our other lots." is making me rethink the role of moisture on 1st crack.

Who knows why, but it was my thinking that higher bean moisture would amplify 1st due to the moisture helping fracture the bean structure as it was being forced out of the cells.

Any thoughts would be appreciated.

peter