Hi,
I have been home roasting for some years now and I'm happy with my results. However, I have just started trying to do some roasts for a friend of mine who is getting into pourovers. I normal go for a 'medium' type roast (around CS7-8) depending on the bean. However, he has found that to be too dark and is keen for roasts to be as light as possible. The problem I have is that I'm already dropping my beans after just after 1c. I cant drop them any earlier or they are not coffee.
I live in Cairns and while our ambient temp might be higher then many places the humidity is significantly higher. In comparing my roast info with others (I'm using a first gen Behmor 1600), my roast times are significantly longer than others appear to be. My standard roast would be something like 400gm of Peru 1lb, P2. I will add time to that before I start to take it out to about 20:30-21:30 and that will get me through 1c but not much further. I have had roasts on winter days where the temp is lower (say 23) but the humidity is still high (>70%) and I have reached the max time limit and i have not got to 1c!
Anyway, I wanted any suggestion on how to get to 1c at a lighter roast depth. Do you think a low slow roast might work best? My thought is that the slower profile might work to dry out the beans a bit before they start to cook. I have also tried leaving the beans out in the sun for a few hours before I roast... I cant tell if that has helped or not. I have had some success using 100gm batches, but would love to hear from others.
Thanks
I have been home roasting for some years now and I'm happy with my results. However, I have just started trying to do some roasts for a friend of mine who is getting into pourovers. I normal go for a 'medium' type roast (around CS7-8) depending on the bean. However, he has found that to be too dark and is keen for roasts to be as light as possible. The problem I have is that I'm already dropping my beans after just after 1c. I cant drop them any earlier or they are not coffee.
I live in Cairns and while our ambient temp might be higher then many places the humidity is significantly higher. In comparing my roast info with others (I'm using a first gen Behmor 1600), my roast times are significantly longer than others appear to be. My standard roast would be something like 400gm of Peru 1lb, P2. I will add time to that before I start to take it out to about 20:30-21:30 and that will get me through 1c but not much further. I have had roasts on winter days where the temp is lower (say 23) but the humidity is still high (>70%) and I have reached the max time limit and i have not got to 1c!
Anyway, I wanted any suggestion on how to get to 1c at a lighter roast depth. Do you think a low slow roast might work best? My thought is that the slower profile might work to dry out the beans a bit before they start to cook. I have also tried leaving the beans out in the sun for a few hours before I roast... I cant tell if that has helped or not. I have had some success using 100gm batches, but would love to hear from others.
Thanks
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