So I just roasted some Guat (to city plus)that was super vegetablely tasting, it tasted obviously underoasted. So i thought what the hell, and threw it back in the roaster the next day. I droped it 1 or 2 pops into second crack. I then did another batch of the same guat, but this time I roasted the new batch to a Full city. Heres the weird thing. The batch I re-roasted tastes less roasty than the second batch. In fact I prefer the reroasted batch to the batch just roasted once(though im not going to drink either of them).

I was going to post a pics of the roast profiles, but after trying for 25 mins i said screw it.

endlesscycles wrote:My best guess is that you caramelized the heck out of the sugars. I don't get great body without roasting slow (10F/min) from 340-first. This give me faith, as I've got 5lbs of espresso base that the fuel ran out just before first. Maybe salvageable?

I just re-read this thread becuase it was brought back to life, and it's one of those times where I've learned that I seem to moving along in my coffee desires. I've had the Behmor for about 18 months, and I think that I'm now to the point where I want more control - like slow roasting as you say. Of course, before I upgrade, I'll I'm sure other people have had the same desire, so it's time to read those threads.

-phillip

I've re-roasted two or three times now and the result is a baked flat coffee with little character, but is nevertheless better than most non specialty coffee out there.

I was surprised that i had to reroast the batch for 9 mins, I thought the ramp up to 400 plus degrees would be lighting fast since the amount of moisture in the beans was so much less.