Hi Everyone,
Yet another popper-roasting newbie here. I acquired a B&D HotnPop (1200W), bought the starter kit and, having read a bunch of threads here, dived right in!
Only... my first two batches seem to have been total duds. On neither of them could I hear "cracks", either first or second, and in each case neither batch got particularly dark -- were talking weak chocolate milk, here (CS 5 or so, without having a card).
First batch: 50g of Brazil Pulped Natural. Lots of chaff thrown off, very slow to brown. 24 minutes in I halved it, thinking that fewer beans would heat faster... but 5 minutes later there was no visual change. Eventually gave up after 37 minutes.
Second batch: Peru Ceja de Silva. 60g, this one I put in and left alone. Didnt touch it, didnt poke it with my spatula, NOTHIN. Still no cracks that I could hear, still lots of chaff and a very slow brown to CS5 then.. no progress.
So I turn to you, ye holders of the knowledge... whatm I doing wrong? Is it simply too cold outside (14 degrees) to effectively roast? Please help me not let the rest of this lovely lovely coffee go to waste
Cheers!
--Dave.
Yet another popper-roasting newbie here. I acquired a B&D HotnPop (1200W), bought the starter kit and, having read a bunch of threads here, dived right in!
Only... my first two batches seem to have been total duds. On neither of them could I hear "cracks", either first or second, and in each case neither batch got particularly dark -- were talking weak chocolate milk, here (CS 5 or so, without having a card).
First batch: 50g of Brazil Pulped Natural. Lots of chaff thrown off, very slow to brown. 24 minutes in I halved it, thinking that fewer beans would heat faster... but 5 minutes later there was no visual change. Eventually gave up after 37 minutes.
Second batch: Peru Ceja de Silva. 60g, this one I put in and left alone. Didnt touch it, didnt poke it with my spatula, NOTHIN. Still no cracks that I could hear, still lots of chaff and a very slow brown to CS5 then.. no progress.
So I turn to you, ye holders of the knowledge... whatm I doing wrong? Is it simply too cold outside (14 degrees) to effectively roast? Please help me not let the rest of this lovely lovely coffee go to waste

Cheers!
--Dave.



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