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Originally posted by kevviek link=1216384715/0#7 date=1216895145
No stalling in terms of spinning, they were happily bouncing around the whole time and usually I give them a little extra with some chopsticks as well to help the chaff come out. Thats why I have been perplexed as I have done around 15 roasts now and get consistent results for each type of bean. I have done 6 batches with the NHGB and not one even roast, but the other beans are fine.
Thats good then mate.... It must be an idiosyncrasy of these particular beans; I dont have any so have no appreciation of what a typical roast batch should look like. If they taste good in the cup then, thats all that matters.... 8-)
No stalling in terms of spinning, they were happily bouncing around the whole time and usually I give them a little extra with some chopsticks as well to help the chaff come out. Thats why I have been perplexed as I have done around 15 roasts now and get consistent results for each type of bean. I have done 6 batches with the NHGB and not one even roast, but the other beans are fine. The Mysore are my favourite ATM, and I am certain I am getting them well into SC now but they dont get as dark as the other beans for the same roasting time/conditions.
Nice job there mate [smiley=thumbsup.gif].... The roast times are really excellent too, especially for a popper. The Kappi looks to be very nicely done but the other two are possibly a bit light. Hard to tell of course with computer monitors and camera flashes, etc. What would you grade them at using the CS Membership Card? A much better way to compare them 8-).... Looks to be a few extra dark beans in the Nicaraguan batch mate. Did the roast stall slightly at the start before spinning up and agitating?
Kappi is even roast, Mysore is not too bad, Nicaraguan is very uneven. This is fairly consistent even with smaller batch sizes so I am guessing some beans are more sensitive to the roasting conditions.
Temp in Melb is cold this time of year. Im roasting in the mornings, so probably 10-12 degrees max outside.
I have just about got the FC/SC worked out, am using a small bin to put the popper in to get things moving, then take it out after first crack. Am now doing around 6-8 minutes to FC, another 5 or so minutes to SC.
Up to now everything is done by sight and sound, no temperature probe and in the cold weather no risk of burning the beans. Have found that the oils are coming out after 3-4 days and only a couple of beans in a batch have the pits/discs coming off.
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