Hill Girl wrote:Thanks for your contribution to roasting science Schooley. I'm looking forward to making mods to my popper so that I can experiment with extending the roasting times to 1st and 2nd crack. I am getting to both of these points too quickly and my roasts are often underdeveloped.
Hill Girl wrote:Hi Schooley,
Are you suggesting I experiment with getting to FC faster and from first to second crack slower. In that case I probably have a few baked batches resting from yesterday afternoon. I already know the answer to this question (!) - does this apply to all coffee beans or certain types? All I want to do lately is go to roasting school and learn how to profile...when I get into something I tend to get way into it.
A lot of my roasts taste bitter and underdeveloped. They have an acrid smell and a reddish cast to the coffee when ground. I've burned two batches of the Liquid Amber Expresso blend. The French Roast Blend is okay but thin. Maybe the heat is too high throughout my roasts and I haven't realized it.
w0fms wrote:I drink Espresso with my air popper roasts all of the time. As long as I dry evenly (i.e. I stretch out the DRYING, pre 1st crack) and roast at least FC it works out fine. Better than anything I've ever tried commercially.
Maybe I'm wrong, but it's been pretty good on most types of coffees I've tried.
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