HELP!!!!
I have nearly 10kg of green Brazilian Caxambu that I just cannot roast evenly. I bought them in August 2006 and have had maybe 8-10 attempts in an Imex and a Hottop. I had resigned myself to throw them out until today....I thought that I would give it one more try. I loaded the usual 280gm and did the roast just as I always do.
Let me point out that I have roasted over 300 batches in the Imex and 140 batches now in the Hottop and these are the only beans that have turned out revolting... every time.
First crack in the Hottop is always between 191-199C...no matter what the bean..yet the Caxambu today started at 203C.
I always dump the roast with all other beans between 204 and 208C...at the point when first crack has finished and the rough sections on the flat surface of the beans have just smoothed-out. This morning the roast was timed-out at the Hottops maximum, 24:10 which equated to 209C. I let it go this long because many of the beans looked underdone. With this mornings effort there are some beans that are too dark and others are still light.
I will let the beans outgas for a few days but my instincts tell me with an uneven roast such as this, it will be another Caxambu stinker!!
What am I doing wrong?
I have nearly 10kg of green Brazilian Caxambu that I just cannot roast evenly. I bought them in August 2006 and have had maybe 8-10 attempts in an Imex and a Hottop. I had resigned myself to throw them out until today....I thought that I would give it one more try. I loaded the usual 280gm and did the roast just as I always do.
Let me point out that I have roasted over 300 batches in the Imex and 140 batches now in the Hottop and these are the only beans that have turned out revolting... every time.
First crack in the Hottop is always between 191-199C...no matter what the bean..yet the Caxambu today started at 203C.
I always dump the roast with all other beans between 204 and 208C...at the point when first crack has finished and the rough sections on the flat surface of the beans have just smoothed-out. This morning the roast was timed-out at the Hottops maximum, 24:10 which equated to 209C. I let it go this long because many of the beans looked underdone. With this mornings effort there are some beans that are too dark and others are still light.
I will let the beans outgas for a few days but my instincts tell me with an uneven roast such as this, it will be another Caxambu stinker!!
What am I doing wrong?

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