Greetings fellow coffeesnobers! *Well I finally sucked it up and put all the little parts together and sorted out my Corretto roster (pics to come). *Now I am not sure how it went, though I cant wait to try the beans! *I have a couple of questions as I am a bit worried it all went to quick and finished early. *
The beans were the Guatemala Huehuetenango from the Nov beanbay, I started with 250g and ended with 202g (machine shot a few out the top)
Here are the time and temp figures from the roast
Time Temp 0 24 1 29 2 81 3 120 4 143 5 156 6 164 7 180 8 190 9 202 - First Crack 10 195 11 199 12 206 13 215 14 188 - Second crack - backed temp off before checking the probe hence the 188c
The beans cooled super quick in my Electrolux 337 bean cooler * ;) *(picks to follow)
Does this look like a fairly acceptable roasting time & temp range? *I started with the heatgun slightly above rim of the bucket. *I raised a touch when the temp went up significantly at the start to stabilise it a bit and then backed it up some more to try and hold @ around 200.
If these times are a bit quick what should i be aiming at to be right in the sweet spot?
All in all I am pretty happy with the how it went, it went a lot more smoothly than i expected (i had expected to cremate the beans). I will update once I have made a cup or two out of them.
Thanks to everyone for all their very informative posts that helped me get going!
Congrats on your first Corretto roast, it should taste pretty good. Most roasters try for [s]second[/s] first crack around 11-13minute mark and then second 5-6 mins after that, its just a matter of getting into a routine and knowing the signs of different stages of the roast, its all great fun and a learning experience, enjoy the journey......................gm