I know this is a stupid question, but can you re-roast a buggered up roast that was too light a few days or even a few minutes after theyve been cooled?
I know you theoretically can - cause I roasted some Ethiopian Limu a few days ago that I pulled too early, before 2nd crack. Had a quick taste today and they are really gross, sour and grassy.
Then I was roasting some Peaberry today and my bread maker cut out (error - too hot) a bit before 2nd crack, so I had about the same roast depth on that as the Limu.
I decided to have a go at chucking them back in the BM and roasting a bit more to the onset of 2nd crack so that rolling 2nd was while they were in the cooler.
But what does it do to the beans? I know its not ideal, but interested to hear thoughts.
Cheers
I know you theoretically can - cause I roasted some Ethiopian Limu a few days ago that I pulled too early, before 2nd crack. Had a quick taste today and they are really gross, sour and grassy.
Then I was roasting some Peaberry today and my bread maker cut out (error - too hot) a bit before 2nd crack, so I had about the same roast depth on that as the Limu.
I decided to have a go at chucking them back in the BM and roasting a bit more to the onset of 2nd crack so that rolling 2nd was while they were in the cooler.
But what does it do to the beans? I know its not ideal, but interested to hear thoughts.
Cheers

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