HomeRoast Digest


Topic: extending roast > Benefits of a Darker Roast (SC/TO) (64 lines)
1) From: Leo Zick
This is a great guideline for roasting, and perfect timing - I was just
going to ask about extending roasts.
I just did an experiment.
I had a bit left from a batch of monkey blend a friend sent me a month ago.
It was roasted on 10/20.  As most of you know, a month is plenty of time for
home roasted coffee to stale. He roasted in a hot top, and time was 19mins
or so. (a fairly long roast imo).
Right before that shot, I had some classic Italian I roasted in my popper on
11/11. It overextracted b/c the shot blonded in 12secs or so.  (ie, stale
coffee, already!)
I typically roast for about 11-12mins, depending on how fast things
progress.
So, my question:
How do I extend a roast profile? Well, specifically, WHERE do I extend it?
Before first crack?  b/t 1st and 2nd? Are there ideal timelines b/t 1st and
2nd? I try to let the coffee stay at 400 as long as I can, but sooner or
later, even without much of a temp rise, it starts to hit 2nd. So, is
extending before hitting 1st crack a good or bad thing?
Thank you.. hope this takes my roasting to the next level :D


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