Re: Re-roast
Wow, what are you doing wrong? I am now roasting with a highly modified popper but even before modifications Ive never thrown a batch out.
Now, getting back to the OPs question. When I first began roasting I was playing with the ambient temperature to determine what difference it had on roasts in the popper, so I chose a warm day (26 deg.C) to roast some Brazil Yellow Bourbon Especial. In those days, I was measuring roast temperatures with an Infrared Temperature Gun and dumping the beans at 238 deg.C. I know that sounds too high, however, I have since determined that is about right for the Infrared Gun as I now have the USB Digital Multimeter and I compared the two devices together.
Anyway, the roast climbed to the temp of 238 in a very short period of three minutes. I dumped the beans and rapidly cooled them and noticed that the roast colour was only CS5. Hmmmm, lets do the roast again immediately. The roast rocketed up to 238 in much the same time so I dumped and cooled once more. I had the beans at about CS8, so I roasted them once more to the same temperature of 238 deg dumped and cooled and I then had a roast colour of CS10-11.
After quite a few days of resting and degassing, I found the coffee made from these beans was quite acceptable and NONE of my coffee tasters could tell that they had been roasted three time.
Hope that helps a little.
I should have added that First Crack and rolling First crack were experienced in the first roast.
Originally posted by 797E7A797E7A797E7A757E691B0 link=1331940433/10#10 date=1332069372
Now, getting back to the OPs question. When I first began roasting I was playing with the ambient temperature to determine what difference it had on roasts in the popper, so I chose a warm day (26 deg.C) to roast some Brazil Yellow Bourbon Especial. In those days, I was measuring roast temperatures with an Infrared Temperature Gun and dumping the beans at 238 deg.C. I know that sounds too high, however, I have since determined that is about right for the Infrared Gun as I now have the USB Digital Multimeter and I compared the two devices together.
Anyway, the roast climbed to the temp of 238 in a very short period of three minutes. I dumped the beans and rapidly cooled them and noticed that the roast colour was only CS5. Hmmmm, lets do the roast again immediately. The roast rocketed up to 238 in much the same time so I dumped and cooled once more. I had the beans at about CS8, so I roasted them once more to the same temperature of 238 deg dumped and cooled and I then had a roast colour of CS10-11.
After quite a few days of resting and degassing, I found the coffee made from these beans was quite acceptable and NONE of my coffee tasters could tell that they had been roasted three time.
Hope that helps a little.

I should have added that First Crack and rolling First crack were experienced in the first roast.

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