I woke up yesterday morning and realized to my shock and horror that I only
had enough fresh to make 3 or 4 FP pots. Time to get roasting. I roast
with both a Whirly-Pop (for 12-16 oz batches) and a hot air popper (for my
day-in day-out sampling roasts.)
My Presto Poplite is unmodded (including the plastic top and butter dish.)
With a 100' extension cord and a couple of timely unplugs I have been able
to get decent but not perfect roasting profiles that are extended to about
9-10 mins to the start of second. Kind of klugy but it works. Anyway,
yesterday AM I went outside to roast. I started it up, strange?, no color
change at 2 mins, only slight change at 5. Finally at around 9 mins hints
of first crack. Good first crack at 10 1/2. 1st done at 11 1/2. I am very
confused. It is roasting but not like it normally does at all. At 15 1/2 =
hear the very first of the 2nd crack and dump. Perfect Full City/ FC+.
Absolutely even. Already has great aroma. Some of you have probably figure=
out what happened. It took me a while.
Yes it was about 20 degrees cooler outside than the other times I have used
this popper. It makes sense but I had no idea that ambient temp would make
all the difference in the world. And no, my interesting way to extend the
time is not to wait for cold days to roast. I went to roast today and
outside temp was back up to around 70. (Darn!) I had a brainstorm. I went
back inside, turned on my AC, and set up the popper on top of an AC vent.
Started it up and hit almost the same profile as yesterday. Lt Vienna at 1=
min. All I have to do is figure out a little better way to catch the chaff.
My colander let some stragglers by.