I've only been roasting a few months and I just wanted to get some input
from anyone willing to donate them.
So far, I can't thank Sweet Maria's enough for turning me onto
homeroasting, the flavors that exist that I never knew about are wonderful.
I'm still quite new to it and my taste buds still don't really know what
they're looking for, but so far it is all good.
I'm using a I-Roast 2 and here is the general program I've been using just
to get a feel for roasting.
Program 12 minutes total
Stage 1 425 for 3 minutes , the onboard thermostat is usually 320-340
Stage 2 450 for 4 minutes , the onboard therm is usually 390-415
Stage 3 475 for 5 minutes, the onboard usually reading 420- 445
Most recently I roasted a Sumatra Mandheling and got 1st crack at 385
(onboard therm) 6 minutes into the roast and 2nd crack at 420 (onboard
therm) 8 minutes elapsed time.
Does this seem like too fast of a roast, or too high of temperatures?
Any advise is welcome and appreciated.