On 16 Mar 2004 at 0:45, Abraham Carmeli wrote:
Oy! Everyone uses different ones, and it takes a lot of
experimenting and taste testing to find something one likes.
Even then, it's hard to be sure.
In general, a longer roasts (4 minutes plus) after the first
crack (205C and higher) to the same finish color, bring out
body, but subdue the flavors. Longer roasts from about 310F to
the first crack (155C to 205C) (4 minutes plus) bring out
sweetness and sometimes the more subtle flavors, but also subdue
the major flavors.
Always take time below 320 to get the beans fully warmed up and
dried to a tan color, usually 4 to 5 minutes on an air roaster,
since this always, in my experience, improves the quality of the
roast. I suspect that the major problem with off the shelf
roasters is that they are too fast in this region and
subsequently don't roast evenly at higher temperatures.
However, beans react individually. I tried one yesterday with
two overall identical roast times. One very slow to 310F and
fast to 390, the other at an even pace. The first one had more
vivid flavors, as I expected; but also some ferment, while the
second one was clean and crisp, which was a complete surprise. I
have no idea which roast I like more; and I certainly have no
idea why this happened. However, it's quite real, since I tasted
the two roasts three times, and could easily tell blind after
the first, which was which.