Background ; been roasting for > 10 years ; started with a Hearthware Roaster(s) , the Zack and Danny's ( now Nesco ) and currently have a Freshroast. Early days were picking up tips from Mark, Randy and others that my foggy brain do not remember on alt.coffee - still have my t-shirt to prove it.
We tend to like a darker roast ; a little to even a higher sheen of oil -- almost , but not quite Charbucks --
So.. after a first crack at it -- leaning towards the Gene Cafe Home Coffee Roaster -- excellent video on it here https://www.youtube.com/watch?v=b537paZQ4jw
Comments / experience / other suggestions from experience ?
Roast #39 with my HotTop Roaster (newly upgraded 2K+) :: Espresso Vivace Dolce coffee beans (5 November 11:30 a.m.).
Please see my original video based on roasting with an air popper, in the following post, which also contains and lots of other background -- if you are at all interested in roasting, you'll see how I started, here:
See my updated post, here, about how much my roasts have improved with time:
As for this roast, it turned out just a little over-done, according to my tastes.
I think I have a good baseline on the bean mass temperatures to pre-empt the first crack, which is the most important thing for extending the roast to get just a little oily shininess on the beans, without turning it to shellac -- but this time I got a bit more oil showing than I like.
Ambient Conditions: 68°F / 31.62 InHg.
Target Bean Temp: 417°F (maximum allowed by HotTop -- this is way high, but I want to manually eject, long before that temperature is reached, anyway).
Target Time: 25:00mins (more time than needed).
BEAN Temperature Segments:
250°F: Pre-heated and 250g of beans added to the hopper, fan at 0, heat at 100%
270°F: Fan to 3 in response to an increase in smoke
330°F: Fan to 5
350°F: Fan to 8; Heat to 80% in anticipation of first crack
361°F: First Crack begins; Fan continue at 8; Heat to 40%
388°F: First Crack ends, Fan to 10; Heat continue on 40%
395°F: Second Crack begins, Fan continue on 10; Heat to 30%
406°F: MANUAL Eject at 13:00 minutes after the hard-coded 167° preheat temperature.
I am using an alternative approach to extending the time between first and second crack, as described here, but I am still tweaking things as I get familiar with the bean mass vs. roasting chamber temperatures:
In my log, above, I found it easiest to take notes on temperature breakpoints, because those are the distinguishing factors, more so than time. Unlike all prior roasts (with my original HotTop), the temperatures noted are for the bean mass, not the roasting chamber temperature.
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