Fresh off the barbecue roaster, 200 grams of this months coffeeclub Colombian Supremos. I suspect todays strong norherly wind in Melbourne had a cooling effect on the barbecue, because roasting temperatures were several minutes longer than last Saturdays for same beans. This lot took 21 minutes -- about the longest Ive ever done. Normally I can expect 200 grams to be done in about 15 minutes. I find that with most beans weve tried, 2.30 past the very, very, very first crack is the time to stop to get a nice medium-dark brown roast. I have only the middle burner on (high). Oven thermometer fairly near the drum shows 160 degrees C, the one on the lid, on the left side near top, showed 220 degrees C -- and thats about 10 degrees below usual in this weather (25 degrees outside temeprature, with gusty northerly).
pictures: http://i2.photobucket.com/albums/y36/robusto/colombian.jpg
and :http://i2.photobucket.com/albums/y36/robusto/colombiancloseup.jpg
pictures: http://i2.photobucket.com/albums/y36/robusto/colombian.jpg
and :http://i2.photobucket.com/albums/y36/robusto/colombiancloseup.jpg

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