Oy veh!

Dear Readers and Experts alike

More information.

This last week I tried two identical batches, timed and tested rest and consumed as espresso.

1. 3 minutes 1st crack, then stir and stall temp, at about 350-375 stirring for 3 minutes.

2. At minute 6 started heat again, I noticed with temp coupler that mass of beans held temp while stirring with the popper OFF for 3 minutes...then 3 more minutes to a darker brown, almost 2nd crack.

3. Stalled it again, now the bean mass was at or around 425 +/- 15 degrees, the temp coupler is only so accurate; I kept stirring for about 3 more minutes...the temp mass stayed about the same within the beans and I drove a temp into a bean to check...

4. Restarted the Popper and 1 minute or so +/- total of 11 minutes....2nd quick crack...nice chocolate brown but not dark as in taking popper from start to finish in 5 minutes.

Results, after 4 days of rest the coffee smells good but is brighter than the std load the popper and wait, no stirring no stops no restart....it's not as flavorful and I am not sure what Flat means but it's spicy and fruity I guess but not as strong and less acidic than the std. load and go method...

Bottom line the second batch, a load and go 5-6 min. batch after 4 days remains much better....maybe there is something to the stall and stir and flatness issue....

I did notice that the popper gets to a cycle at 425-450+/- and "gyrates" temp wise betw. them up and down....

Well for what it's worth...let's see what day 5 brings....day 1 was very bland for the stall and stir method...

Thanks for reading:

1 part Brazilian santos, 1 part zimbabwee, 2 parts uganda, 2 parts zambia with a 1 part Costa Rican Decaf.

85-90 gram loads per batch. Pop lite roaster...1500 w, I think.

John