Wow! Looking back to the linked post and video
from 9 months ago, I am aghast at how much has changed for me since I got an actual
In the video I made about my air-popper roasting adventures, I talk about temperatures like 500ºF and the entire roast taking on the order of 5 minutes(!!!).
Fast forward to February of 2015, when I started using an actual
roaster, and my beans rarely get above 415ºF and the process takes well over 20 minutes. The slower, more gradual roasting at lower temperatures gives me MUCH better control over stretching the first and second crack and the final approach to stopping the roast when the beans are caramelized just to the point I want them to be.
With my way way way too hot, and too powerful blower in the air-popper, first and second crack were compressed into just 30 or so seconds overall and the difference between a good roast and a burnt roast was in the range of 3-8 seconds! In part that is just further validation that the PARTICULAR air-popper I was using is not a good one for roasting.
I made the best of it, but I would not go with that brand if I were you -- if I were going back to do this again, I would go with something recommended by @CoffeeGeek . (dot com).
Meanwhile, with my new Hottop Roaster, by increasing the fan-speed and decreasing the temperature in anticipation
of first crack, I can stretch out that phase of the roasting to insure that I get uniform cracking, and no beans crack way early, or way late (e.g. when the rest of the beans are already into second crack). Likewise, I can lower the temperature even further to stretch out second crack, so I can watch the final moments of the caramelization play out GRADUALLY
, which ultimately makes it SOOOOOO much easier to achieve the desired final result -- uniform roasting of the beans, with just a hint
of oils just barely beginning to show on the surface of the beans, and no further!
Because that final phase of the roasting is elongaged with a proper roaster, I now have a lot more time to watch for the perfect moment to hit the eject button. Net net is my roasts are now WAY WAY
more consistent, and that proof is also reflected in the improved taste of my espresso. =D =D =D
Here is a more recent roast profile, just to illustrate what I was describing, above:Roast #38 with my HotTop Roaster (newly upgraded 2K+)
:: Espresso Vivace Dolce coffee beans (31 October 12:40
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:https://www.hottopusa.com/profile2.html
In my log, below, 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.This roast turned out perfect, to my tastes, so 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.
Ambient Conditions: 50°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: 25:00
mins (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
365°F: First Crack begins; Fan continue at 8; Heat to 40%
385°F: First Crack ends, Fan to 10; Heat continue on 40%
395°F: Second Crack begins, Fan continue on 10; Heat to 30%
405°F: MANUAL Eject at 18:00
minutes after the hard-coded 167° preheat temperature.#CaffeLatteArt #CafeLatteArt #CoffeeArt #LatteArt #Barista #Coffee #Espresso #CoffeeBeans #CoffeeRoasting #HotTop #HotTopRoaster #EspressoVivace #espressoroasting #homeroasting #coffeegeek