Originally posted by happyfeet link=1205827482/0#3 date=1206135907
The first roast I did following the basic recommendations I got with the machine (250 gm, 15 minutes, 230°) and adding some time until I got to second crack. I think I over-did this--or under-heard it. :-[
I then did some reading on the science of coffee roasting (Google search) and concluded that:
1. Around 210° should give me the darkness I wanted, but stalling the roast is bad.
2. You need enough time between first and second crack for the development of the flavour consistent with the least carmelisation of sugar to maintain sweetness.
3. Maximum roast time should be less than 20 minutes, minimum time more than 14.
4. Hard, dense beans roast slower and require more time between first and second crack. 4 minutes is OK for large soft beans, 6 to 7 is better for hard beans. So I slow it down at first crack by reducing the heat input because there is an exothermic reaction at this point.
Im experimenting within these parameters to get an even roast, of the right colour for me, with maximum fruit flavour and sweetness.
I found the science reading a great help. I recommend the web site of Willem Boot especially, although others had good info as well.
I hope this helps. Im having a great time!
Greg

There was a hint of toast so I decided to go for 1 shade lighter next roast.
so at roast plus 2 hours I had my first cup. I tasted quite good--no obvious burnt flavour or anything else wrong--Ill try again on Thursday.
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