TomC wrote:What kind of roaster are you using? Solid drum or perforated?
Can you share some photos of your green coffee you normally use? Is it Specialty Grade coffee?
What roast degree do you normally take your coffee to? End of first crack, (City, Full City) etc...
A. I use solid drum roaster. It says 700g for its optimized charging size and I normally drop in 200g of coffee beans.
B. Yesterday I roasted Medellin Supremo, degree between Medium ~ High
The actual darkness is a bit darker than it shows. It was about +6'c from the 1st crack, took about a minute or half
C. Just in case I put drum shot, please comment if there's anything wrong with it.
happycat wrote:Tom's questions are v important.
I can't think of a roast I would throw away.... if your roasts are that bad there is something puzzling going on.
Cedar and astringent ... are you hearing first crack? Do you let it run until the pops stop?
Yeah I was not too far from the first crack
another_jim wrote:Determining degree of roast is tough -- color, temeprature, time, or some combo of these? The industrial roasters who lose a container load of coffee if they screw up a roast use the ratio of two compounds in the roast gasses, one that increases over time, another that deecreases, to end the roast.
But there may be an easier solution to your problem -- I get astringent, cedery notes when I do light roast with a longish Maillard phase and where the ET gets too high after the first crack starts. That may happening with you when the weather gets warmer
Jim, What you mean by long Maillard phase?
I normally work around 2 ~ 3 minutes and that's my best. but hardly go over 3 minutes.
If that's the case, do I have to lower the heat overall and pick up during Maillard time?