Hello all,
I am new to home roasting, just started with a homemaker popcorn maker, I have found that i cant get any roast over 4 mins without burning the beans. I live in brisbane and, as you can probably imagine the ambient air temp during the day is about 27 or 28 degrees. My question is if I were to use dry ice to cool the air going into the popper would the increased level of carbon dioxide from the dry ice sublimating affect the quality of the roast? The dry ice would also be handy to rapidly cool the beans after the roasting....
I am new to home roasting, just started with a homemaker popcorn maker, I have found that i cant get any roast over 4 mins without burning the beans. I live in brisbane and, as you can probably imagine the ambient air temp during the day is about 27 or 28 degrees. My question is if I were to use dry ice to cool the air going into the popper would the increased level of carbon dioxide from the dry ice sublimating affect the quality of the roast? The dry ice would also be handy to rapidly cool the beans after the roasting....



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