Okay, so I have produced about 9 roasts in my 1200W popper and have learnt a few things in a short time.
After doing some further reading on coffee roasting, I thought I would try and produce a city + style roast as it would suite my wife and I's taste.
To get to city + I thought that with my popper I would let the roast run for about 30 seconds after the last few pops of first crack. What I was hoping to achieve is a flavour that is not as bitter as a darker roast, something that is sweeter with more floral and herbal characteristics. A flavour that maintains more of the origin of the bean/seed.
I used some beans from Peru from my starter pack and let the roast run for about 30 more seconds past the last few cracks of first crack. I then dumped the beans and cooled them down immediately.
I think the beans look as the should for a city + roast. I tried them not long after and I think I achieved my goal. They tasted lovely and smooth with floral/herbal characteristics with a caramel/toffee aftertaste. Their was slight sowerness, perhaps in the crema that was well balanced with sweetness and was not at all unpleasant. I think my wife will love it in her latte's. Can't wait to try them out on her in the morning.
Here is a pic. What do you think? Happy to recieve any advice or answer any questions.
With my previous roasts I was roasting outdoors to try and extend the roast time out way past first crack. However I read that I could be just baking the beans if the temperature wasn't increasing all the time, the roast just stalls. The beans would reach first crack not problem and I was bringing on second crack myself after about 10 minutes by covering up the lid to increase the temp rapidly. This tasted ok if you like darker roasts more like the full city + roast level, but they may have been baked too.
Could be just the lighting however the roast looks pretty uneven to me.
My bad, I totally forgot to mention that
I still don't understand how your roasts with a more powerful popper are lasting twice as long. FC I would have expected to be a lot lighter. Are you getting much movement? Because there are some beans that look more like second crack. I think you are passing second crack dude and you are just hearing the lighter beans cracking. Just a suggestion, but 10+min on a 1200w cracker I suspect I might be correct though.
Good point Danz,
Now that I think about it, I never pull a roast at first crack but when I have done so by accident, the beans are still fairly light brown.
The roast size might be slowing movement down and beans might be getting burnt by the drum of the popper hence you have some really dark spots. I'd suggest trying 60g and maybe look out how open the vents are at the bottom of the popper. They might need spreading open a tad. Maybe look at whether anything can be done to open the unit up so that air can be drawn in abit fast too perhaps.
These beans in the pic are varying colours because I have mixed in three different roasts into the bowl before taking the pic. The popper roasts quite evenly at 80grams no problems.
I have now taken to roasting in the garage as I can assure that the temperature is slowly increasing all the time instead of stalling after first crack and baking.
I have now reverted to a FC + roast for espresso instead of the city +. Still experimenting.
Also these beans were definately taken approx. 30 seconds after first crack had finished. It may be the lighting or something?
Ah k. Well I'm in Hobart and I roast in the carport of an evening with a target 800W machine. Times general are around 5min +/- 1min. Perhaps your machine just doesn't get as hot. That's about the only thing I can think off. Needless to say if its properly roasting at that point then that would actually be better i believe as I'm pretty sure people are trying to slow the popper roast down.