I foolishly tried to roast some beans today. It must have been like 25C.
Did six batches total, two of each: Brazilian pulped natural, Ethopian Gambella, Indian Monsooned Malabar.
Faced terrible consistency problems, with all batches requiring me to pick out under-roasted beans.
Tried varying the amount of beans (60g - 120g) to no avail.
Subjectively, all the new beans look worse (even as green beans before roasting) compared to the Peruvian Grace Villa, Harrar Longberry, Indian Tiger Mountain, And Panama Boguete...beans I am used to roasting.
Are there any ways to improve roast consistency?
Updated with picture.
Picture shows Ethopian Gambella Sundried.
The brazillian and MM were just as unevenly roasted.

Did six batches total, two of each: Brazilian pulped natural, Ethopian Gambella, Indian Monsooned Malabar.
Faced terrible consistency problems, with all batches requiring me to pick out under-roasted beans.
Tried varying the amount of beans (60g - 120g) to no avail.
Subjectively, all the new beans look worse (even as green beans before roasting) compared to the Peruvian Grace Villa, Harrar Longberry, Indian Tiger Mountain, And Panama Boguete...beans I am used to roasting.
Are there any ways to improve roast consistency?
Updated with picture.
Picture shows Ethopian Gambella Sundried.
The brazillian and MM were just as unevenly roasted.

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