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Burnt/grass/green roast, what to do?!?

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  • Burnt/grass/green roast, what to do?!?

    Hey guys, Ive been roasting for 8 months now, and have gone from popper to coretto...

    I hadnt had a problem, and Ive roasted several origins, untill today.

    Ive roasted some AU Laura estate, and I thought Id try something new... these are rough times and temps

    0 minutes 150C
    2 90
    4 140
    6 180
    7 200 (then I backed the heat right off, and
    10 230

    BUT, there was no first or second crack. did i take too much heat off and stall the roast? ( Im not actually sure what stalling the roast means!!! :-[

    The coffee tastes like a burnt pop corn curnel, or I think it tastes really green and like grassy. But Im not much of a cupper, I just know it doesnt taste good.

    Is it wierd to get to 230 degrees C and still not hear any cracks???

  • #2
    Re: Burnt/grass/green roast, what to do?!?

    two thoughts...

    what colour were the beans when pulled?
    are you definite about the temp readings? (thermometer placement or malfunction?)

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    • #3
      Re: Burnt/grass/green roast, what to do?!?

      The beans were darker than id usually go Id say a medium-dark
      , and im sure the temp is right... Its the same place it always is, and worked fine on some PNG Sehereni 10 minutes after that batch...

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      • #4
        Re: Burnt/grass/green roast, what to do?!?

        I cant resist but to throw my 2c worth in, but please take into account that Ive never used a corretto, nor am I familiar with this particular bean!

        Having said that, I dont believe AU beans are particularly hard, so my first inclination would be to apply a much less aggressive ramp up to FC. In your example, you have ramped up by 25* per minute in the first couple, then 20* till the 6th.

        The grassy/green flavour may be due to this - not allowing the beans to develop through the roast. Id suggest around 8-10* per minute would be a better rate.

        Try cracking open a few beans in good sunlight and take a look - my guess is that they are darker on the outside than they are on the inside.

        The next phase of your roasting where you ramp up by around 10* per minute is also aggressive - try between 3 and 5 as an alternative. The AU beans Ive tried seem to taste better when the roast is stopped just shy of 2C, though that is only my personal preference.

        Good for you though for trying something different!

        Hope thats of some use - let us know how you go.

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        • #5
          Re: Burnt/grass/green roast, what to do?!?

          Thanks Mate, that all sounds good, Ill have to give it a try this weekend!
          Yeah the Laura estate is the last of its kind, they pulled the whole crop and planted Bananas, I think we should all have a moment of silence! :

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          • #6
            Re: Burnt/grass/green roast, what to do?!?

            I have also had these problems but using a popcorn popper. It tastes a lot like battery acid right? the beans might have a slight powdery shriveled look to them and probably didnt swell too much?
            In my case it was due to ambient temp. try pre heating your roasting device for 30 secs to a minute.

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            • #7
              Re: Burnt/grass/green roast, what to do?!?

              Mate - I havent roasted that bean but 10 mins to a second crack temp is way to quick I reckon. Try slowing the ramp right down so that you get FC at about 10 mins and then out to 15-16 mins say for first cracks of the second or just before.

              Cheers

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              • #8
                Re: Burnt/grass/green roast, what to do?!?

                Thanks guys,

                Ive changed my roast, and am adjusting it a bit more as I go, now im stopping the roast at about 16 min, 225* Im getting first crack at about 12 minutes.... Mmmmm, much better ;D

                Thanks for the advice...

                Des

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                • #9
                  Re: Burnt/grass/green roast, what to do?!?

                  Originally posted by Iconiq link=1218614540/0#7 date=1219698524
                  Thanks guys,

                  Ive changed my roast, and am adjusting it a bit more as I go, now im stopping the roast at about 16 min, 225* Im getting first crack at about 12 minutes.... Mmmmm, much better  ;D

                  Thanks for the advice...

                  Des
                  Mate you have a PM!

                  Comment

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