Originally posted by PhatBoy link=1154851205/0#9 date=1154932066
Another thing to help judge how your roasting is going (perhaps to highlight if youre going too quick, or not cooling fast enough) is to break a couple of beans open after the roast (not burny burny ow ow immediately after you stop roasting folks - please cool things down !
). Youre hoping to see the cross-section a relatively even colour, not massively different from the outside to the inside. 
. You really need to get yourself a good tamper though, the plastic ones just dont cut it.
. Id say your roast(s) in this instance was way too short and that the beans hadnt even roasted all the way through. All your coffee should exit the grinder as a rich dark, red-ish brown colour all the way through with the odd fleck of ground chaff here and there. Hate to imagine what brews made with this coffee tasted like..... Yech! Anyway, it sounds like youre nearly there with the results of your re-roasted beans, 20 seconds for a pour isnt too bad at all. If you try the alternative dosing method suggested above its possible you may well achieve 25-30 second pours and be well on your way to achieving the occasional God-Shot
Leave a comment: