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That happens during second crack. Can be caused by too much heat too quickly but doesnt mean the roast is bad. Wait a few days and give it go. Let us know the results.
Originally posted by 66787A7E706C7170767E150 link=1238070085/152#152 date=1261382180
That happens during second crack. Can be caused by too much heat too quickly but doesnt mean the roast is bad. Wait a few days and give it go. Let us know the results.
Only time will tell if you took them too far into second crack but you should b able to tell straight away by grinding them and tasting them if they are too dark full stop.
Out of interest, what were they roasted in and at what time and temp were they ejected?
Originally posted by 1B223C320810570 link=1261381778/3#3 date=1261473975
lol @ exploding beans ;D
Only time will tell if you took them too far into second crack but you should b able to tell straight away by grinding them and tasting them if they are too dark full stop.
Out of interest, what were they roasted in and at what time and temp were they ejected?
Thanks CD!
They were roasted in corretto (bm+hg); 1st crack: about 11min30sec-13min40sec, 210-215deg; 2nd crack: 17min, 225deg.
Im not a coretto user but i would think slowing the roast down between 1st and 2nd a touch would prevent so many "explosions".
Im not sure how much heat soak a coretto has compared to a drum roaster but i can usually get mine to second crack on 25%heat and 80% fan after 1st crack after a big ramp up to 1st.
That profile looks pretty ideal, on paper (or screen). Good times, good gaps between 1st and 2nd, good temp diff between 1st and 2nd...
Like SD said, divots occur either when you simply go too far into 2nd crack, or when you approach 2nd with too much speed. So rather than slowing down the roast altogether, all you need do next time is turn the heat down when youre at ~220C and having it levelling out by 225C such that the beans own heat brings them slowly into SC. The reason is that the beans produce quite a bit of their own heat as they enter both cracks, and that exothermia combined with too much HG can result in a real "spike" in the temp.
Originally posted by 6463627665637065767963170 link=1261381778/6#6 date=1261556400
ddrtottr,
That profile looks pretty ideal, on paper (or screen). Good times, good gaps between 1st and 2nd, good temp diff between 1st and 2nd...
Like SD said, divots occur either when you simply go too far into 2nd crack, or when you approach 2nd with too much speed. So rather than slowing down the roast altogether, all you need do next time is turn the heat down when youre at ~220C and having it levelling out by 225C such that the beans own heat brings them slowly into SC. The reason is that the beans produce quite a bit of their own heat as they enter both cracks, and that exothermia combined with too much HG can result in a real "spike" in the temp.
Cheers
Stuart.
Thank you very much Stuart.
Ill try to control the speed and temp. next time as you say.
You have merry Christmas!!!
Originally posted by 625B454B71692E0 link=1261381778/5#5 date=1261529168
Im not a coretto user but i would think slowing the roast down between 1st and 2nd a touch would prevent so many "explosions".
Im not sure how much heat soak a coretto has compared to a drum roaster but i can usually get mine to second crack on 25%heat and 80% fan after 1st crack after a big ramp up to 1st.
Originally posted by 3D2321252B372A2B2D254E0 link=1261381778/1#1 date=1261382180
That happens during second crack. Can be caused by too much heat too quickly but doesnt mean the roast is bad. Wait a few days and give it go. Let us know the results.
Hi SD,
The result is good. ;D (i think, perfact tast, )
Have merry christmas!
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