Is it possible to burn a roast without it getting to 2nd crack?
I roasted some Brazil Cerrado the about 7 days ago that I took to just before 2nd crack. During the ramp from 1C to 2C though, I think there might have been a dip in the roast profile, but I dont know as I dont have a logger. It tasted ok straight out the roaster and for a day or two after (as good as you can expect), but in the days of resting it has started tasting more and more burned. Also, when I break a bean in half to have a look it looks brown on the outside but definitely blacker on the inside.
My Isomac has a restrictor and doesnt flash boil, so I dont *think* its the machine.
If the temp did level out and then drop and rise etc a bit after 1C, could that result in burning the beans inside but not outside?
I roasted some Brazil Cerrado the about 7 days ago that I took to just before 2nd crack. During the ramp from 1C to 2C though, I think there might have been a dip in the roast profile, but I dont know as I dont have a logger. It tasted ok straight out the roaster and for a day or two after (as good as you can expect), but in the days of resting it has started tasting more and more burned. Also, when I break a bean in half to have a look it looks brown on the outside but definitely blacker on the inside.
My Isomac has a restrictor and doesnt flash boil, so I dont *think* its the machine.
If the temp did level out and then drop and rise etc a bit after 1C, could that result in burning the beans inside but not outside?

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