I just purchased a coffee roasting business and am having trouble with my beans chipping.  Especially in the darker roasts.  I am roasting on a Diedrich IR-3N that we moved out to our acreage and converted to propane.


I was trained by the previous owner and am roasting to his specific profiles.  The chipping problem developed after the move with the conversion to propane.


Any advise and help would be greatly appreciated.




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Which beans to what kind of roast degree with what kind of roast profile?
Do you have photos of these chipped beans? As I understand it, when coffee reaches second crack, the gasses within the bean expand to the point at which they break cell walls, hence the "crack". This sometimes happens close enough to the surface to force a small, round chip to break off of the surface of the bean. Is this what you're referring to?

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