Started experimenting with modifications to the quick popper to try and push out my roasting times, results not too bad, I drilled a heap of holes around the base hoping that by allowig more air to be able to be sucked in, the temps would drop or ramp more slowly, seems to be somewhat on the right track, more holes will be made soon and results reported.
Managed to get to 4 minutes for first crack, but seemed to start with the smoke fairly shortly after that and pulled it between 4:30 and 5:00. (Perhaps Im freaking out a bit). This was with holding the fan above the top to blow heaps of fresh air down into the "chamber".
My biggest concern I have is that the beans if pulled later seem to come out looking very oily, not nessesarily too dark, but not a nice matt sheen on the outside of the beans. If I pull earlier I get beans lighter perhaps a tad grassy/lemony.
I did three roasts of the Brazillian Pulped from the greenbay last night, and got a light, med and dark roast, with the light being not too bad looking outside oil wise (none), but the medium with a little bit and the dark somewhat oily looking. Put each in separate brand new ziplock bags (not ziplocked) and put into a shared one way valved bag, for degassing.
Tried an examplar bean with each of them with a crunch test - they all had different flavour profiles, I suspect 10% light, 85% medium, 5% dark would make a nice combo based on the tastes. The little one (20 months old) was assisting with the roast, managed to yoink one off the cooling try and gobbled it up, when asked what she thought, "mmmmmm" was the response, I suspect I may have a future CS on my hands. :
May she learn more than me, and keep me supplied with decent coffee as I get older. (And may she not do it again - the Mrs is convinced that was the reason she took forever to get to sleep last night
)
Managed to get to 4 minutes for first crack, but seemed to start with the smoke fairly shortly after that and pulled it between 4:30 and 5:00. (Perhaps Im freaking out a bit). This was with holding the fan above the top to blow heaps of fresh air down into the "chamber".
My biggest concern I have is that the beans if pulled later seem to come out looking very oily, not nessesarily too dark, but not a nice matt sheen on the outside of the beans. If I pull earlier I get beans lighter perhaps a tad grassy/lemony.
I did three roasts of the Brazillian Pulped from the greenbay last night, and got a light, med and dark roast, with the light being not too bad looking outside oil wise (none), but the medium with a little bit and the dark somewhat oily looking. Put each in separate brand new ziplock bags (not ziplocked) and put into a shared one way valved bag, for degassing.
Tried an examplar bean with each of them with a crunch test - they all had different flavour profiles, I suspect 10% light, 85% medium, 5% dark would make a nice combo based on the tastes. The little one (20 months old) was assisting with the roast, managed to yoink one off the cooling try and gobbled it up, when asked what she thought, "mmmmmm" was the response, I suspect I may have a future CS on my hands. :
May she learn more than me, and keep me supplied with decent coffee as I get older. (And may she not do it again - the Mrs is convinced that was the reason she took forever to get to sleep last night
)


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