Hi all,
Just wondering on the reasons why roasted beans sometimes have a wrinkly finish to them, rather than a smooth satin finish (no I'm not a painter!). I didn't get this much with my KKTO copy but have noticed it more with my new Behmor (10 odd roasts old). Is this temp ramp up, time to FC or overall time/temp of roast? I did some googling but didn't find much.
I just ordered more greens so will continue to experiment; I've been trying to adjust roast times to try make the roast finish/start cooling at the right time, but I notice on the Behmor thread people are regularly hitting cool with 4-7mins to go...as standard practice. (? why choose a profile time you know you're always gonna stop short?)
Using beans from CS with a few profiles and weight combos.
Just wondering on the reasons why roasted beans sometimes have a wrinkly finish to them, rather than a smooth satin finish (no I'm not a painter!). I didn't get this much with my KKTO copy but have noticed it more with my new Behmor (10 odd roasts old). Is this temp ramp up, time to FC or overall time/temp of roast? I did some googling but didn't find much.
I just ordered more greens so will continue to experiment; I've been trying to adjust roast times to try make the roast finish/start cooling at the right time, but I notice on the Behmor thread people are regularly hitting cool with 4-7mins to go...as standard practice. (? why choose a profile time you know you're always gonna stop short?)
Using beans from CS with a few profiles and weight combos.

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