Originally posted by 6355515E6358555540300 link=1252309209/2#2 date=1252475554
Thats one of the beauties with using a popper. Providing you pay attention to the batch size compared to ambient temperature, you are assured of very consistent and great results in the cup. Also, as pb mentions... If you allow a reasonable time between roasts for your popper to cool down, you should have no trouble roasting several batches in a session.
Even better, if you have some kind of fan in a bucket bean cooler going on, you can lay the popper upside down in this for an even quicker cool-down between batches. This is what I used to do before splitting the fan away from the element circuit in my old Tiffany popper.
All the best mate...

Mal.



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