Second roast this evening. First time doing a pound at a shot. SM's Peru Norte Especial. * Ambient temp was 50F. * A lot more chaff than the Panama put out last weekend. * First Crack started at about 10 minutes and ran for 2 minutes or so. * Continued for 60-90 seconds more (need a clock with visible seconds) * Smoke picked up, heard a few popping noises. Not sure if that was true 2nd cracks? very late 1st cracks? Something boucing higher and hitting the side of the bread pan? * Removed heat, tossed for a few minutes in strainer, placed in large plate, placed on quick freeze shelf in freezer until room temp. Looking at the beans and at the pictures on SM's photographic explanations ... Since the cracking seemed to have died down, I'm confident I made it to a good City Roast and I'm pretty sure I made it to City+. (need to figure out how to measure temp in that bread pan). pat----http://www.sklenar.info/coffee.html
Q?- How were you holding the HG? For me, if First doesn't start for 10 minutes, it runs lots longer than 2 additional minutes. Now, let's skip the numbers- which you can't taste anyway. You roasted two half pound batches earlier. How did they taste? Which tasted better to you? I have often wondered about . How hot should it get? How long should it last? If you watch a thermal readout or a Gralab 300 Darkroom timer, I don't want to hear the numbers! How did it turn out? (The Coffee, that is) This Panama Berlina was roasted in a nearly identical machine with a 1200w Wagner HT1000 HG. This cup is - = - Provocative. 50g ground at 40 on BUFF. 125mL of H2O at full boil into the closed TV filter basket with Gold mesh filter. Bloom! I just turned on the TV after a minute and opened the valve to half flow. Cheers -RayO, aka Opa! Got Grinder?