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How to know if youve baked the beans?

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  • How to know if youve baked the beans?

    I have a feeling Ive baked the coffee beans.
    How do I know for sure?

    The colour of the beans looks great. However I only got a very minimal 1st and 2nd crack.
    I was using a camping stove with a tyraditional "whirley pop" stove top popcorn maker.

    I got the pot up to about 375F/190C, added the beans and the temp reduced to about 250F/121C for 6 or so minutes. Very frustrating. It was a cold day and I think it really affected the pot temperature.

    If I indeed have "baked" the beans, which I think I have, will they be in any way drinkable?

  • #2
    Re: How to know if youve baked the beans?

    Have you tasted the beans after letting them de-gassed for a few days? Perhaps mentally compare them to the batch you roasted peviously.


    • #3
      Re: How to know if youve baked the beans?

      See how good they taste on toast with a bit of melted cheese on top


      • #4
        Re: How to know if youve baked the beans?

        This is only my second time roasting, the first batch I burnt!

        No matter, Ill try taste it and see how it goes.


        • #5
          Re: How to know if youve baked the beans?

          Isnt baking when the roasting takes way too long?

          How long did the roast take?



          • #6
            Re: How to know if youve baked the beans?

            When one has "baked" the beans, it means at some stage along the roasting process, the beans have taken a dropped in temperature.
            This tends to happen more likely between the first crack to second crack phase.
            Technically, when the beans hit first crack, they become exothermic, expelling heat.
            After first crack has ended, they become endothermic, meaning they are absorbing heat again, same as at the start of the roasting process, right until second crack, whereupon they expel heat again (exothermic).

            What happens when people realize theres a substantial rise in temperature at first crack, they turn the heat off or turn it right down, and then see that about a minute after first crack, the temperature in the bean mass drops, changing the dynamics of flavor development. When this is allowed to drop without increasing the heat again, "baked" characters form.

            Your temperature gauge should be reading a rise in bean temperature within a minute, not after 6 minutes.
            Not enough heat it seems. Is there enough heat output from the camping stove?

            Ideally, start steadily easing off the heat when first crack starts, you still want to apply heat, but not too much so that the roast neither runs away from you or stalls.

            Perserverance and research brings results. We have all been there and made mistakes, so dont feel disheartened.

            If possible, do your roasting in a wind sheltered area. For a camping stove, its the wind that tends to play havoc. Ambient temperature less so.

            Another form of perceived baked character which is actually "flat" or "bland" is when the roasting process went on for too long with regards to time.

            Still drinkable, even though its less than ideal.

            Have you considered a electric popcorn maker for roasting?

            Gary at G