Hi all
Just roasted the Congo Matadi in a Gene Cafe. Set temp to 232 C, FC at 12.5 mins, SC at 16.5 mins. Ended right at SC which gave a CS 10 color.
What I notice is a lot of defect beans in this roast. As well as divots there are quite a few light beans, dark ones, malformed beans and hollow ones. I have attached a pic of the batch and defects from them.
What I wondered is that out of pic 2 which are typical defects from this batch what ones should I worry about picking out i.e. what ones give the most nasties in taste.
In order in the pic:
Hollow Shell; Very Dark ones; Malformed
Very light ones; Mottled ones.
Mike

Just roasted the Congo Matadi in a Gene Cafe. Set temp to 232 C, FC at 12.5 mins, SC at 16.5 mins. Ended right at SC which gave a CS 10 color.
What I notice is a lot of defect beans in this roast. As well as divots there are quite a few light beans, dark ones, malformed beans and hollow ones. I have attached a pic of the batch and defects from them.
What I wondered is that out of pic 2 which are typical defects from this batch what ones should I worry about picking out i.e. what ones give the most nasties in taste.
In order in the pic:
Hollow Shell; Very Dark ones; Malformed
Very light ones; Mottled ones.
Mike



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