From Roast Length for Aged & Monsooned:
another_jim wrote:Drawing out the time from 300 to first crack isn't so brilliant, since it will accentuate the woody flavors. Where drawing out pays out with these is after the first crack (above 390 to 400 bean temp). This will lower the environmental temperatures and lower the second crack temperatures. You want to go to a rolling second for these.
Sorry I hope I'm not taking things out of context. But what you said caught my attention.
I just finish roasting a Costa Rican and an Italian/French blend this pass weekend on my UFO/TO combo.
What I normally have been trying to follow is preheat the UFO/TO combo at 350.f , drop the beans and hold it there for 5 min. then take it to 500f ramping up slowly till it gets to 500f. I leave it there for 1st crack and until I decide to stop the roast.
But this past weekend I roasted out side (82.f), pre-heated 350.f
I started at 230.f. ramped up super slowly from 230.f it took 11 min to get to 1st crack ambient temp inside was 496f.
2nd crack came around 6min after. Then I left it there until a little after 2nd crack but not all the way thru until I stopped. Total roast time was 17 min.
What did I notice?
° The bean color on both roasts that I took to 2nd crack didn't have the normal deep dark brown color that I was getting before. Instead it looked to have a more brown earthy type tone.
° No oil on the surface of the beans (normally some or very oily)
° Didn't have a deep dark aroma but again a more subtle nuttier woody smell.
The coffee tasted great. Both French press and as espresso.
Your description on that statement sounded like what I ended up with.
So did this happened b/c I took a longer time to reach 1st crack than normally?
Or would it be a better idea to get to 1st crack at a shorter time then stretch out 1st crack a lot longer before it gets to hit 2nd crack. Then stop the roast.
What I'm trying to achieve would be to learn how to emphasize the origin of the beans at this moment. Would you have any suggestions on how I can start to achieve this goal?
Thank you, for your help & sharing your knowledge.
Plus the time & patience it takes to answer our newbie questions.