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I think you might be right - the smaller batches i was experimenting with might have resulted in the exterior of the beans baking too quickly. Ill up the batch size again and observe the results
Yes, thats exactly what i mean - large chunks (well, more of a thin veneer) pulling away from the outer rind of the bean, as you can see in the image. Ive never really had it happen before... even taking beans well past 2nd crack... maybe it is a combination of factors - i have been experimenting with slightly smaller batches and thats made it harder to hear 2nd crack, so that could be it. Maybe the humidty plays a roll also.
By spallation do you mean small divots appearing in the surface from small missing "bits"?
If you do, then thats pretty normal- I get some each roast (BM/heatgun). They are caused by the outer heating and expanding at a different rate to the inner of the bean causing small areas to "crack" away....
generally part of the second crack.... the further you push into it- the more divots you get.
On my last couple of roasts, Ive noticed some alarming spallation happening to my beans (attached pic of the abused beans). The last couple of roasts (popper) Ive done have been on cold, rainy days here in Hobart, and Im not sure whether it is the increased humidity, or perhaps increased roast times, leading to my beans spalling in this appalling manner
Physical damage from the popper (it never used to happen, but maybe with a longer roast time, some other process is occuring)? Humidty effects?
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