this post was submitted on 06 Nov 2025
48 points (100.0% liked)

Coffee

9938 readers
1 users here now

☕ - The hot beverage that powers the world!

Coffee gadgets - It's always great to learn about new gadgets. Please share your favorite hardware or full setups. It might inspire newcomers to experiment!

Local businesses - Please promote your local businesses. If you are not the owner of the business you are promoting, kindly ask the owner if it's okay. It would be great if the business has a physical store to include an exterior or interior shot.

founded 2 years ago
MODERATORS
 

Been successfully roasting green beans at home for a few years now. Just discovered my first problem - no first crack!

Following a tried and true recipe on an SR540 my beans went from green to straw to various shades of brown but the usual popcorn sounds of first crack are notably absent. Just a few beans do it. Like, 5 pops instead of hundreds. 2nd crack happens as usual.

I'm still early into my 10 lbs bag, and it didn't happen with the first few roasts of the new bag.

Any ideas? Premature failure of the SR540? Bad beans? Stroke? Anyone else ever have this happen?

you are viewing a single comment's thread
view the rest of the comments
[–] Thedogdrinkscoffee@lemmy.ca 2 points 1 week ago* (last edited 1 week ago) (1 children)

Same as every other time for 3 years. I will buy a random lbs of green beans for comparison.

They roast fine. Colour is there, just little to no first crack. I did 4 batches, each one a little hotter and shorter. All the same.

[–] sqw@lemmy.sdf.org 1 points 1 week ago (1 children)

i just figure if they dont crack maybe they are baking instead of roasting

[–] Thedogdrinkscoffee@lemmy.ca 1 points 1 week ago (1 children)

What could cause this and how can I mitigate it?

[–] sqw@lemmy.sdf.org 1 points 1 week ago (1 children)

my understanding is that they "bake" when they are heated too slowly. you have to start them off low enough to avoid scorching but some preheating protocol is still needed

[–] Thedogdrinkscoffee@lemmy.ca 1 points 1 week ago (1 children)

So a presumably older, dier bean would need to be roasted faster and hotter?

[–] sqw@lemmy.sdf.org 1 points 1 week ago

not sure; id assume the older and drier it is, the less resistance it would have to the roasting. if it's old and dry enough the crack might not happen since the crack is supposedly caused by steam pressure for an uncompromised bean. if the bean's already broken/cracked, or no water remains trapped to become steam, i guess it might not crack at all.