I have been interested in various comments by others regarding time and temp from first to second crack.
So, for my past 3 roasts I have been experimenting with raising my HG once the beans get into FC. Obviously this lengthens the time to SC and is supposed to enhance, improve, change, enrich flavour.
Have drunk 2 of the roasts and I have to say that so far I have not noticed any appreciable difference in taste by lengthening time between cracks.
Did another tonight, so have posted the graph so you can see the cracks and temp increases.
I am going to continue to experiment by taking longer to get to FC as well as to SC, but so far my unsophisicated palate cant taste any difference between mucking around with the temp and roasting the hell out of them.
Would appreciate your comments.

So, for my past 3 roasts I have been experimenting with raising my HG once the beans get into FC. Obviously this lengthens the time to SC and is supposed to enhance, improve, change, enrich flavour.
Have drunk 2 of the roasts and I have to say that so far I have not noticed any appreciable difference in taste by lengthening time between cracks.
Did another tonight, so have posted the graph so you can see the cracks and temp increases.
I am going to continue to experiment by taking longer to get to FC as well as to SC, but so far my unsophisicated palate cant taste any difference between mucking around with the temp and roasting the hell out of them.
Would appreciate your comments.

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