Good Morning Everyone,
Yesterday I wrote about sour tasting Sumatra, I decided I'm going to let the
beans rest a few more days then try them again. Which means that I need to
make a new batch to drink until they're ready (I'm using SM's sampler so
this time it won't be Sumatra). But I have a question before start my
roast, here goes:
I use a stovetop popper with a thermometer attatched, and I let it heat up
about 400 F. before adding the beans. But when I add the beans the needle
on the thermometer drops to about 275 F. so how do I know what temp the
beans are really at?
I try to go mostly by sound and smell, but I like to use the thermometer as
a starting point for the temp.
Thanks in advance,