Internal scorching and tipping. - Page 2

Discuss roast levels and profiles for espresso, equipment for roasting coffee.
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mkane
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#11: Post by mkane »

Thats hot. I try and stay below 500°f. Doesn't always happen.

pcofftenyo
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#12: Post by pcofftenyo »

+1 above, over 500 F is pretty hot.

To solve end of roast problems I try to move backwards in time as these late problems are setup by prior actions.

You might try to get some air moving sometime between TP and yellow as this will provide convective airflow that can lessen conductive burn risk. It'll create more of a V shaped curve so you can start coming off the heat sooner, so there isn't as much later in the roast.

Good luck. Burn and learn (ha!).

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