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First popper roast - India Madikeri A

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  • #31
    Re: First popper roast - India Madikeri A

    Well, for me (being of a very curious frame of mind), I wanted to know what happens at all stages of a roast, not just the beginnings of or early stages of Second Crack(SC). I also (popper) roasted small batches of beans to all stages of a roast as per the pictorial explanation provided in Sweet Marias website and then cupped the results later on; with the exception of the really burnt beans.

    I cant see anything wrong with wanting to personally experience, observe and record every stage of the roasting process. It all adds to ones knowledge base and helps, not hinder ones complete understanding of the process.

    Fair enough if you dont want to do this, I did and so did a lot of others when I used to frequent the alt.coffee usenet group years ago. One way or another, I learned an awful lot about many aspects of the roasting process and many other things.

    Each to their own... 8-)

    Mal.

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    • #32
      Re: First popper roast - India Madikeri A

      Originally posted by 506C716A606176636B60040 link=1241318448/26#26 date=1244193263
      If you read here what to expect theres no need to sacrifice a batch.
      My first popper batch went as expected.
      I stopped about 30 seconds into SC.

      Why did I need to go further and see the batch ruined?
      I hope to never see that happen.  
      TG, this approach presumes there are no variables, and yet there are.  What if I were to say these beans taste best at RSC?

      You cant smell the aroma from watching a video, and you cant see the size and colour transformation from a description.

      I think there were a lot of people who told Columbus that they didnt have to sail a boat over the horizon, to know it would drop off the edge of the World.

      Sure, a little guidance helps, but ultimately, if you do everything the same; dont deviate from tradition or stretch the boundaries, then life, roasting coffee, and the results of both will be mundane.  

      I know I dont want to live my life like that.  

      The other thing is that people keep bragging that one of the main reasons for home roasting is how much money they save.  Well, I think going through the *whole process* and sacrificing a few beans is not a waste, but an investment.

      Im with Mal...
      Originally posted by 406D696568040 link=1241318448/27#27 date=1244196187
      Ill still recommend that new-starters do this though as it is a quick and dirty way to gain a first hand understanding of all of the milestones through a roast and the tell-tales that go along with that. Much easier to experience all of that first hand in my view rather than have to keep going back and forth trying to squeeze out explanations for everything second hand...
      Cheers!

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      • #33
        Re: First popper roast - India Madikeri A

        Originally posted by 1B36323E335F0 link=1241318448/30#30 date=1244204726
        Each to their own
        Agreed. Hence my putting forward my point of view.

        Originally posted by 1B3A3131362C5F0 link=1241318448/31#31 date=1244205122
        sacrificing a few beans is not a waste, but an investment.
        I didnt say "waste".
        "Ruined" I suppose equates to the same thing, but it wasnt the cost I was worried about.

        I agree there are variables, but I did a lot of reading before my first attempt and knew what to expect, including variables.

        Was I lucky that my first batch went as hoped or did my research and ability to translate that into actions play a big part in the result?

        Originally posted by 1B3A3131362C5F0 link=1241318448/31#31 date=1244205122
        What if I were to say these beans taste best at RSC?
        That doesnt mean they arent drinkable before SC.

        My point was that my first roast was drinkable (nice actually).
        Subsequent roasts got better as I managed to mod my popper to roast the beans better.
        I learned as I went but never produced a bad roast.
        Some were better than others and I learned from that too.

        Also, "better" is subjective.
        I roasted some beans for a guy at work that could tell when Id had a problem with getting the beans into my cooler.
        It was my first corretto batch and I dropped an oven mitt from memory and took an extra 10 - 20 seconds above my usual time to commence cooling.
        He mentioned that batch wasnt as good as all the previous ones so I consulted my notes and saw the difference.
        The next batch I did for him I made sure did not roast for too long and he was very pleased with the result.
        I must say that I couldnt taste the difference. The thing was he could.

        So learn, learn, learn.

        Ive roasted a lot of the PNG Kimel as you know.
        I used to go 30 seconds into SC.
        Everyone liked it and I had a profile to stick to.
        About a year ago I tried stopping the roasts just before or on SC and found I like it more that way.

        So Ive learned a lot, changed the way I do things, learned some more
        (but still havent charcoaled a roast  ).



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        • #34
          Re: First popper roast - India Madikeri A

          Ive learnt heaps doing the popper roasts.

          I will learn even more as I do more of them, and I will probably get a coretto up and running at some point.

          Im not saying Ill never end up with charcoal beans as a result of trying a new roast profile. But I am saying I wont do it on purpose.

          Im tasting last nights effort in a few minutes. Then every day or so until I run out of it. Thats the sort of experimentation I like!

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          • #35
            Re: First popper roast - India Madikeri A

            OK, settle boys, gee ya cant get away with much around here!, i just mentioned it because for the sake of 90 cents worth of beans, it taught me a lot, i must of worded the original post badly, im hardly a source for advice this early in my coffee addiction career! i did say "almost charcoal", anyway back on topic.....

            ps cheers for backing me up mal!!, you gave me the tip in the first place!

            let us know how

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            • #36
              Re: First popper roast - India Madikeri A

              LOL... ;D ;D

              Im not suggesting you turn the first roast of each new bean type into a BBQ... Just the first ever couple of roasts you do. Probably equates to two batches of about 80g each..... Ive wasted way more than this by incorrectly roasting untried beans after the first couple of roasts - and a couple of those nearly caught fire because I wasnt as attentive as I should have been. Wasnt intentional.
              The other batches I wasted in the early days was purely based upon a lack of knowledge, the results of which tasted terrible in the cup and had to be tossed. Like we are always reinforcing here though, keep records of all the roasts you do so as to avoid poor end results as well as the good ones...

              Cheers,
              Mal.

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              • #37
                Re: First popper roast - India Madikeri A

                Most of my research was done here on CS.
                IMO that played a huge part in my ability to get it right the first time without having to sacrifice any virgins beans.

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