Back on to the Brazils again, last week I roasted up a bunch of old bits and bobs Brazil naturals that I had laying around. Following some advice garnered from this forum I rebagged all the scraggly leftovers of old bags into a single bag for a week or two to let the moisture content equalise. Again slow and low with a 200 g batch on P5 D auto, ambient temp at 16 deg.
It was windy as hell on my balcony. Slow start to FC at 15:45, didn't start rolling til 16:45. Given this slow start I was worried about a dull result with no smell/oil, what I call baking, and didn't really even know how these beans were going to roast so I held the heat up in auto mode for another minute til 17:45 then powered down to P1.
At 18:15 I hit P3 held heat there at half stick until I saw smoke then P1-cool to hear just a couple of SC snaps as I opened the door during cool and pulled out the chaff tray.
Good smell after a couple of days. No visible roast defects, and passed the single bean post roast taste test.
Drinking now as a double espresso one week later and really enjoying the smooth, sugary taste, with just a touch of acidity, enough so that it isn't flat. Reminds me of an Italian espresso.
It was windy as hell on my balcony. Slow start to FC at 15:45, didn't start rolling til 16:45. Given this slow start I was worried about a dull result with no smell/oil, what I call baking, and didn't really even know how these beans were going to roast so I held the heat up in auto mode for another minute til 17:45 then powered down to P1.
At 18:15 I hit P3 held heat there at half stick until I saw smoke then P1-cool to hear just a couple of SC snaps as I opened the door during cool and pulled out the chaff tray.
Good smell after a couple of days. No visible roast defects, and passed the single bean post roast taste test.
Drinking now as a double espresso one week later and really enjoying the smooth, sugary taste, with just a touch of acidity, enough so that it isn't flat. Reminds me of an Italian espresso.



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