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a sour? roast... too long in the pot?

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  • rayzurhed
    replied
    Re: a sour? roast... too long in the pot?

    Thanks guys, you are a big help. I will try roasting faster. :
    I still love the popper though ;D

    Leave a comment:


  • robusto
    replied
    Re: a sour? roast... too long in the pot?

    Thirty minutes in the pot or anywhere else is far too slow. Eight minutes between cracks is also at least twice as long as you should be aiming for.

    If you cut your times in half by turning up the heat, the results should be more satisfactory.

    Robusto

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  • moso
    replied
    Re: a sour? roast... too long in the pot?

    Im a pot roaster only, as stated elsewhere, and Im happy with it. On the other hand, it may be one of those things thats not for everyone. I can only say that I roast much, much faster than what youve described and I stir with a low, scooping action so I keep things hot. I use about half a kilo of beans. Too little means theres not enough critical mass and the beans are toasting on the metal; too much and the beans heat too slowly. Its all done in fifteen minutes. I did some slow roasts when I started, with the same result you got: sour beans.

    I watch and smell pretty hard while Im doing it, but I dont really analyse what Im doing. Im a bit hooked on the smoke...hope thats not bad for me. Thermometers, cracks etc are out of the question for me. Maybe this is one of those things suited to personality-types. (My type is "non-analytical-verging-on-slob").

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  • rayzurhed
    started a topic a sour? roast... too long in the pot?

    a sour? roast... too long in the pot?

    I did a proper roast in a cast iron pot after following links from sweet marias where a guy suggested putting an oven thermometre in the pot and allowing it to rise to 200 F in 8 minutes- before putting the beans in...that would progress the roast nicely. I had the burner on low as he suggested but it took a minute or so longer to get to that temperature... so it was obviously not ready- but I stuck the 250 grams in and whisked them until the first crack at 18 minutes :-[ the second crack happened round 25 minutes and by 30 minutes Id had enough and spilled them into the cooler. 48 hours later was the taste test- admitedly I have no control of the grind or the tamp in the auto machine- so I preheated- and got the first cup- it was so sour I actually threw it out and tried again- SOUR! :P
    I chucked them all out!
    Roast at a higher temp?
    In frustration I went out and popped 175 grams in the popper- a lot I know but 9 and half minutes later- a wonderful fragrance- I am convinced will be superb. :
    I have a technic with the popper of constantly moving hte beans about with a lifting and dropping motion. THis ensures that even with big batches nothing gets burned.
    Is there anyone who can give me a hint on the pot roast... Im fast becoming a popper only bloke.
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