Hill Girl wrote:Thanks for replying. Yes, I'm measuring temperature. Method has been evolving - currently a K-type thermocouple connected to a UTC-USB from Omega.
What is your target time for the different legs of the roast—drying, push to 1C, time from either beginning of 1C to 2C or between 1C and 2C? And what temperature range do you see drying occurring?
And what bean types have you been focusing on? I usually stuck with high altitude/high density beans. My stabs at Hawaiian Kona and Moka was OK, but never great. I just attributed it to soft beans not liking the popper. Plus I was never sure what affect constant contact with the popper chamber had on softer beans.
One thing I was wondering (and maybe other fluidbed roasting peeps can chime in here) was maybe hot air roasting is not the best way to achieve the flavours you are shooting for.
I know, while I enjoyed the tastes from my hot air popper (and there may still be some beans I think will be better roasted there—I miss the blueberry aromas from my Ethiopian Harrar beans I got with my popper—overall, I am much happier with drum roasting with the Behmor. My only regret is I wish I had the money to spring for the HotTop.
While one may be able to replicate some of the characteristics of a drum roaster profile with an air popper, I don't think it comes close enough. Ultimately there is a difference between air roasting flavours and drum roasting flavours. YMMV.
Although, I understand the Nesco to do a great job at hitting specific roasts between 1C and 2C, probably better than a popper.
But then, maybe I just didn't try hard enough. I'm kind of lazy that way.
Behmor, Maestro Plus, Bonavita, my daughter's old french press, sugar, half and half (heathen that I am), good friends