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Topic: trouble roasting Guatemala Coban el tirol (32 lines)
1) From: Claus Thøgersen
Hi,
Well trouble may not be the correct word, but the way this coffee roasts on
my Hottop is a little strange.
The period from start to end of first crack when roasting 230 gram was 1
minute and 40 seconds, but then second crack started about 15 to 20 seconds
later, with very scattered cracks.
When reading Toms page on the different roast stages you will see that city
is occurring when first crack is finished and full city is a little before
second crack starts, at least this is my interpretation of the page.
This is not a problem with beans that have let us say about 1 minute or more
between the end of first crack and the start of seconde crack, but it is
strange with beans where the period between first and second is so short.
Another strange thing is that it is an SHB high grown bean wich I thought
normally would make the time between first and second crakc longer.
I like the coffee and can find many of the things tom notes in the
description, I had thought that the frute tastes would be more obvious, but
if I have roasted the beans 20 seconds into second crack this explains  it.
How are others experience with this bean?
Claus Thøgersen


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