Heres a pic of my setup as well
My 3rd roast in my Corretto setup but my 1st with this bean.
Previously the 2 roasts with the Brazil Bourbon were very evenly coloured throughout but with this bean they range from CS7-11.
Hit FC at about 11mins and SC at 17mins. Pulled about 10secs after.
Is this a characteristic of this bean or has something gone wrong.
I am still expecting it to taste good. :D
Heres a pic of my setup as well
Hi shawty, my last Peru roast was almost identical profile to yours, it came out at around CS9 nice and even, tasted a treat day 7-10! ;)
Dont do what I did and give it away!
The first time I roasted this bean I thought there was something wrong with my Corretto.
I "fixed" what I thought was wrong and run some different beans through.
Same again with the Peru; very uneven roast! It looked very similar to yours.
I let it rest for 5 days and gave it a go. Bloody beautiful! One of my favourites.
Thanks bassway, maybe this is just the way it is and nothing to be too concerned about.
A taste tonight will tell.
I did 3 "back to back" roasts of this bean today (in a Gene Cafe) and all three came out uneven....will report back in a few days with taste results...
It roasts unevenly but cups very nicely. I have done 4 roasts with slightly different profiles and all were uneven. The taste did not seem affected. :)
Just did my second Peru roast, I musnt have had my glasses on last roast as this one was a bit uneven with the odd lighter coloured bean. If it tastes as good as the last roast I will be happy. I changed the profile this time first crack at 10min 198C just prior to second crack at 14min 199C CS 8ish. Now for the wait!!! :)
Interesting approach greenman - with only 1 degree change in 4 minutes, arent the beans then just baking rather than roasting?Originally Posted by 647166666D6E626D030 link=1246960328/7#7 date=1247292107
Baking I believe happens at lower temperatures.Originally Posted by 363E31373F6560540 link=1246960328/8#8 date=1247298605
This roast had already reached FC so was well and truly roasted.
Doh, should be 217C must have been daydreaming!!! ::) ::)Originally Posted by 434B44424A1015210 link=1246960328/8#8 date=1247298605
Ok smartarse. What I meant was that if you are not increasing the heat then arent the beans becoming exothermic? It has been said many times that if you are not increasing your thermal gradient within the bean mass, then you run the risk of baking the beans rather than roasting them.Originally Posted by 594C5B5B50535F503E0 link=1246960328/10#10 date=1247354850
Any way, perhaps TG is right in saying that this only happens before FC. I was only asking for clarification.....
Currently our favorite roast, so easy to roast and so smooth to drink. Like drinking a good Merlot.
I have done three roasts, two of which were back to back. Pulled them all approx at start of 2nd crack, bean colour is consistent.
Wont quote temps as mine are only related to my setup but its about 15 deg between 1st C - about 13 min and 17 - 18 mins to second C. Started drinking from 3rd day as I never get time to roast enough beans.
It is good to slow temp rise after 1st crack but not to stall it, thanks Greenman for your earlier support and advice. ;)
If you stall temp rise the flavour is destroyed and they taste baked :( . If you rush on to 2nd C the beans sweat badly after a couple of days - but still taste OK.
By having a 2-3 degree rise in temp per minute between cracks seems to work well for me.
I am still making minor changes when I roast, but I try to only change one variable if possible. This makes comparisons easier 8-)