GDay
Heres my "Virgin" post.
My potted history first...
I got 50% of my roasting knowledge via Coffee Snobs, the other 50% was by experimentation. So thanks to your combined input to get started way in advance than if i had no prior help. My first roasts were with a popper, which lasted for 4 small burnt roasts before i killed it when drilling holes in it - big step forward :-)
The next evolution was the Coretto method, which im still using now with great success - many thanks to Belinda et al
So now im doing 1/2 kg roasts with excellent repeatability, typically a 20 minute roast to 223C, then cooling via 2 large aluminium colanders (1 is a large scanpan pasta pot drainer - very good). Ive had no problem hearing 1st crack, and can usually detect the 2nd crack around 223C when i pull the beans and cool.
To date ive roasted Kenya AA, Ethiopian Harrar Longberry, Organic PNG A grade, Guatemalan organic, Panama SHB “Gran Del Val” ,Uganda AA Bugisu, a n African/South American (origins unknown)organic blend which is now my standard roasting blend. I prefer organic beans.
So finally to my question: Ethiopian Yirgachaffe roasted to 223C: I didnt hear a first or 2nd crack - is this unusual? I pulled purely on temperature, and very happy with my dark roast.
Best of luck at the Rocks this weekend to those going.
BTW - how does the bean bay work?
Cheers
Steve
Heres my "Virgin" post.
My potted history first...
I got 50% of my roasting knowledge via Coffee Snobs, the other 50% was by experimentation. So thanks to your combined input to get started way in advance than if i had no prior help. My first roasts were with a popper, which lasted for 4 small burnt roasts before i killed it when drilling holes in it - big step forward :-)
The next evolution was the Coretto method, which im still using now with great success - many thanks to Belinda et al

So now im doing 1/2 kg roasts with excellent repeatability, typically a 20 minute roast to 223C, then cooling via 2 large aluminium colanders (1 is a large scanpan pasta pot drainer - very good). Ive had no problem hearing 1st crack, and can usually detect the 2nd crack around 223C when i pull the beans and cool.
To date ive roasted Kenya AA, Ethiopian Harrar Longberry, Organic PNG A grade, Guatemalan organic, Panama SHB “Gran Del Val” ,Uganda AA Bugisu, a n African/South American (origins unknown)organic blend which is now my standard roasting blend. I prefer organic beans.
So finally to my question: Ethiopian Yirgachaffe roasted to 223C: I didnt hear a first or 2nd crack - is this unusual? I pulled purely on temperature, and very happy with my dark roast.
Best of luck at the Rocks this weekend to those going.
BTW - how does the bean bay work?
Cheers
Steve

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