happycat wrote:I don't have one of those but I used a popper for a year.
If he tastes GRASS plus ROASTINESS my suggestion is to break a bean in half and see if it is a uniform colour across the cross section.
If not, you might be going too hot, over roasting the outside, underroasting the inside, dropping too soon.
Also, to remove "noise" from your data, be sure to remove all deformed beans, beans with holes, etc. That might disrupt the flavour.
happycat wrote:The weighing is to be consistent and help you discover what dose size produces the results you like.
For the bean, check if the colour consistent across the cross section or is it dark on the outside and light inside.
The main difference when I went from popper to drum roaster was slower, more even roasting through the cross section of the bean.
Otherwise you will either underroast (outside looks dgood, inside is too light) or overroast (outside is charred, inside is good) and your flavours will be confusing (kind of like a steak raw inside and charred outside)
It's possibke to add a thermocouple to any roaster if you are handy with a drill. There are probably posts about it on HB. The nice thing about a thermocouple is you can graph the temps on a computer and watch your roast unfold.
You can also roast longer and slower and sample out beans at diff time points then chew on them to see how they taste. Be sure to spit out all the bits and rinse.
mckolit wrote:Are you ending your roasts based on time or were you waiting for first crack to end? The tip sheet from Sweet Maria's just talks about ending their roast after a few minutes but didn't mention first crack.
To get to know your roaster better, you might want to just try a batch and go through second crack just to get a feel for what's going to happen. Hear and smell the stages.
What kind of beans are you roasting?