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Thread: Burn roast without getting to 2C?

  1. #1
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    Burn roast without getting to second crack?

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Is it possible to burn a roast without it getting to 2nd crack?

    I roasted some Brazil Cerrado the about 7 days ago that I took to just before 2nd crack. During the ramp from first crack to second crack though, I think there might have been a dip in the roast profile, but I dont know as I dont have a logger. It tasted ok straight out the roaster and for a day or two after (as good as you can expect), but in the days of resting it has started tasting more and more burned. Also, when I break a bean in half to have a look it looks brown on the outside but definitely blacker on the inside.

    My Isomac has a restrictor and doesnt flash boil, so I dont *think* its the machine.

    If the temp did level out and then drop and rise etc a bit after first crack, could that result in burning the beans inside but not outside?

  2. #2
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    Re: Burn roast without getting to second crack?

    if you chew a bean does it taste "burnt"

    is it possible you did not notice second crack?


  3. #3
    Senior Member greenman's Avatar
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    Re: Burn roast without getting to second crack?

    the Brazils are not as dense as higher grown beans, did you give it too much heat early in the roast and remove too much moisture??

  4. #4
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    Re: Burn roast without getting to second crack?

    Behmor Coffee Roaster
    Quote Originally Posted by 7D687F7F74777B741A0 link=1338852385/2#2 date=1339682958
    the Brazils are not as dense as higher grown beans, did you give it too much heat early in the roast and remove too much moisture??
    Thanks for the thoughts...
    Im not sure if I gave it too much heat too early. I started experiencing tipping and read Andy say that tipping was caused by too much heat too early, so I started trying increasing the heat over the first 3-4 minutes. My HG is the variable ozito one, and I put numbers on the dial from 1-13 as a reference for me. So essentially what I do is increase the heat one notch every 30 seconds up to about 6 or 7 depending on roast size. This seemed to work for my Gambela for the first few roasts, but recently the roasts have been starting to taste burnt - both when brewing and when just chewing on a bean.



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