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I find that if I end up even with a little bit of oil on the surface that I find the roast way too dark, even a slight big of oil and I don't really want yo drink the coffee.
Is this normal?
Is this normal?
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Just posted something in the beanbay May release thread touching on this. I am fairly new to the roasting game but I found with the Malawi beans (based on Andy's advice to roast to CS10) that when I roasted these to the start of second crack where some oil spots came to surface after a few days, the results were amazing. A lighter roast with no oil spots was nowhere near as enjoyable to my tastes, whereas I found the opposite to be true with the PNG Wahgi I have also been playing around with. I can only assume this is very bean (and personal preference) specific...Last edited by forrest; 10 June 2014, 10:52 PM. -
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haha! Done, still getting used to the lingo! I basically pulled as soon as I heard the first hints of second crack
I'll get there eventually :-lComment
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