Comments completely welcome. I expect at that at my first true City roast attempt there are some fine points I missed. Mostly, I expect that the time between first crack and end of roast could be longer. As is, there actually wasn't too many light colored beans, maybe 6-8 or so that were light enough to easily pick out and discard. Another note is that the chaff didn't get a chance to roast either, by roasts end the chaff is just barely coming off the bean and hasn't had time to tumble around and gain color. This also means it didn't get a chance to get blown into the chaff collector. I got a nice pile of chaff on top of my dumped beans in the bin.
228g Batch Weight Pre Roast
409* Drop Temp
204g Batch Weight Post Roast
- 0:30 327*
2:30 265* Low
4:00 278* Medium
6:30 300* High/Cooling bin closed/Air Flow 50%
10:00 342* 345* Medium/Air Flow To Drum
11:30 363* First Crack
12:45 End Roast
Obviously my temps don't match what most are used to seeing. I usually start second crack at 420* and will be rolling before it hits 430*.
I've also already roasted a batch of this to 419*, one snip into second. Distinct honeysuckle and caramel aroma to the whole bean. The cup is indeed lemony with a slight acid in the cooling cup.
I have to say that I do not detect the same honeysuckle and caramel in this City roast. I'll wait till morning to see what develops by way of aroma in the bag. Right now is has a slight grassy scent with a touch of roast character, sounds funny but I find it reminiscent of scrambled eggs.
(feel free to move this post if it needs to be in a different location category-wise)