OK, well I have been roasting for about three months now, using a popper. In the winter I was getting satisfactory results - roasts to SC around 12-14 mins - but now that it has started to get warm (I am in sydney) my roasts have gone down to 5-7 mins to SC.
I am waiting for some parts to Mod my popper to make it more adjustable so in the meantime I am using my Cousins Correto this weekend.
In reading peoples roast notes, they all give times for FC and SC, but I was wondering if FC happens at a predictable temperature? That way I have something to shoot for in raising the temperature at a steady rate. Is it just temperature that causes the crack or are there other factors? I wanted to roast some PNG Wahgi this week, but I couldnt find a roast profile, just a FC at 12-14mins and SC 6 mins after that. How do I know how quickly to heat the roast?
Another thing that I wanted to know was, in the popper, when I roast dark, as soon as I hit second crack little chunks start popping off the beans, Is this what makes the sound of second crack? or is this something that coincidentally happens around the same time from over heating? I have read peoples roast notes saying they going into full rolling SC, but if i did that i would end up with lots of pock marked beans.
Any advice, other than the mindless "upgrade to a corretto" posts would be appreciated
I am waiting for some parts to Mod my popper to make it more adjustable so in the meantime I am using my Cousins Correto this weekend.
In reading peoples roast notes, they all give times for FC and SC, but I was wondering if FC happens at a predictable temperature? That way I have something to shoot for in raising the temperature at a steady rate. Is it just temperature that causes the crack or are there other factors? I wanted to roast some PNG Wahgi this week, but I couldnt find a roast profile, just a FC at 12-14mins and SC 6 mins after that. How do I know how quickly to heat the roast?
Another thing that I wanted to know was, in the popper, when I roast dark, as soon as I hit second crack little chunks start popping off the beans, Is this what makes the sound of second crack? or is this something that coincidentally happens around the same time from over heating? I have read peoples roast notes saying they going into full rolling SC, but if i did that i would end up with lots of pock marked beans.
Any advice, other than the mindless "upgrade to a corretto" posts would be appreciated

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