Alert!!! - stupid question imminent from a home-roasting newby!
I roasted my first two batches of green beans yesterday (see -> http://coffeesnobs.com.au/YaBB.pl?num=1182060056) - 300 grms of S.O. Australian Capricorn Estate in each.
The first batch reached FC at 8:30mins, SC at 12:30mins. The second batch reached FC at 12:00 mins, SC at 18:00 mins.
The thing is, its now 24 hours post roast, and Im surprised that neither of the batches have yet developed what I would call a full roasted-coffee smell. I can only describe the smell of the beans as a combination of coffee / roasted nuts / grass (apologies for my technical vocabulary! :
)
So my question is, at what point does roasted coffee start smelling like real roasted coffee?
Please tell me I didnt waste 600 gms of green beans? :-[
Thanks,
Sam.
I roasted my first two batches of green beans yesterday (see -> http://coffeesnobs.com.au/YaBB.pl?num=1182060056) - 300 grms of S.O. Australian Capricorn Estate in each.
The first batch reached FC at 8:30mins, SC at 12:30mins. The second batch reached FC at 12:00 mins, SC at 18:00 mins.
The thing is, its now 24 hours post roast, and Im surprised that neither of the batches have yet developed what I would call a full roasted-coffee smell. I can only describe the smell of the beans as a combination of coffee / roasted nuts / grass (apologies for my technical vocabulary! :
)So my question is, at what point does roasted coffee start smelling like real roasted coffee?
Please tell me I didnt waste 600 gms of green beans? :-[
Thanks,
Sam.

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