Just roasted my second batch of this and I'm lost as to why I keep getting a burnt taste ? Roasting in a -Gene- set the temp at 240c till first crack then levelling off and turning down 220c -215c for the second. Not using the cooling cycle tipping out beans straight into colander then a pizza tray for the final cooling.
I'm new to this whole roasting thing I might add, have done half a dozen other bean batches (Columbian Volcan Galeras Supremo and Indian Elephant Hills )...but they've turned out sensational.
I'm thinking that these little Panama chaps are trickier to roast ? Is there something that's unique to this type of coffee I need to know ? Maybe a slower temp progression or lower temp in general ?
Any advice appreciated
I'm new to this whole roasting thing I might add, have done half a dozen other bean batches (Columbian Volcan Galeras Supremo and Indian Elephant Hills )...but they've turned out sensational.
I'm thinking that these little Panama chaps are trickier to roast ? Is there something that's unique to this type of coffee I need to know ? Maybe a slower temp progression or lower temp in general ?
Any advice appreciated



..... tomorrow.
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