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Sumatran Mandheling

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  • rowdee
    replied
    Re: Sumatran Mandheling

    Interesting subject, the old divots. I have found that since easing into second crack have less than getting there with constant temperature.

    Also, I have found that the type of bean and temp of second crack help determine whether there will be divots and how many.

    From memory there is a thread somewhere where someone was saying it depended on moisture content in the bean.

    Leave a comment:


  • Sparky
    replied
    Re: Sumatran Mandheling

    I believe the divots are the physical result of second crack. I recently pulled a roast that went into 2nd crack; a bean cracked in the cooler and the flying divot nearly took my eye out!

    Im using a corretto now and I still see the divots when Ive pushed into 2nd crack.

    As for the Mandehling, it is supposed to be a bean that is best roasted darker and longer, so it sounds like it may be good. Just let it rest a bit and see how it goes. I just took a Sulawesi Kalossi Toraja into rolling 2nd crack at 22 min and it seems to be a great improvement over the shorter lighter roast I did previously.

    Cheers,

    Mark.

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  • marcstolk
    replied
    Re: Sumatran Mandheling

    Yep... I agree... the Popper method tends to do that to the beans..

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  • muppet_man67
    replied
    Re: Sumatran Mandheling

    the divits happen. usually well into second crack. I found them more common when I used a popper too. I wouldnt worry too much about them just roast by your senses, sound sight and smell.

    Leave a comment:


  • vfxmorley
    Guest started a topic Sumatran Mandheling

    Sumatran Mandheling

    Hi all. Got the starter pack about a month a go and have worked my way through the guatemala huehuetenago with great result using my $5 evilbay popper. I moved onto the Sumatran Mandhling on the weekend and things were a bit different. Second crack came along at around 15 minutes (was cold that day) but the colour of the roast seemed quite light, so instinct said leave it longer and see what happens. I ended pulling it out around the 20 minute mark. The colour was better but I noticed some strange cracking on some of the beans (not all, maybe 10-20% of them) and was just curious for some feedback on what the holes are, did I go too long? too hot? too cold? is this bean just a lighter stlye so i shouldnt have pushed it? with the guatemala i pulled out right on second crack, it looked and smelt 3 days later as I would have expected but not sure bout the sumatra. photo attatched. I put in the cs card as a colour reference guide. yet to try it though so ill be sure to update this thread when i do.

    thanks for any help

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