This is a multi-part message in MIME format. Hello to all! After considering my situation with the short roasting times and poorly roasted greens with my WBPI, I decided to go back to my earlier WBPII and try roasting with it again. I moved past it before because at the time I was having trouble getting the unit up to the temps I needed to roast (first crack beyond 18min), that's when I found and bought the WBPI, which is roasting to fast for me un-modified. I tried a batch of greens (4oz.) and roasted without pre-heating. I stirred with a wooden spoon on and off for the first minute. After that I found I could easily get to temp and to first crack. I also found it easy for the roast to continue to 2nd crack if I left the chute and lid in place. It was easy to slow the roast by removing the chute, spooning it some, or by turning on the cooling fan plugged into the same "ground faulted" outlet in the garage. My first batch was almost 8 minutes. This is far better than the 4:30min observed using the WBPI. My second batch took slightly less time around 7:00-7:15min. My next roasting day I am going to try 3.75oz. and see how much that will extend the time. I wonder; in general, which is better, fast to first crack or slow to first crack? I also found that after each roast, I took my roaster and placed it in front of our floor fan tilted on its side with the pot facing the fan. In about 10 min it was cooled and ready to go. The beans were much more even colored and were close to a FC roast. I may have heard an stray 2nd crack just prior to dumping. This is a little more than I would prefer for a Yirge. I like it to be more of a City or City + roast. Since these roasts were really more like tests, I wasn't too concerned about the degree of the roast above the time and temp. Anyway, as a newbie I'm happy to say the roast went well in my book and still without unit modifications. Yes everything is under "control"... :-) Perhaps the WBPI will show up on eBay? Last one I looked at was over $65.00 - that is insane! =O $65.00 would buy a lot of nice greens! Chris in LaGrange ccockrell
On Fri, Jul 13, 2007 at 10:07:38AM -0400, Chris Cockrell wrote: <Snip> In general, you will get lots of different answers to this question. I've been doing this for only about 6 months myself, but my current thinking is that you should get to first crack as quickly as you can except not too quickly. Right, so "too quickly" is the key. If the beans are changing from green to yellow to brown unevenly, or if the outside is turning much faster than the inside (you have to bite a bean in half to see that), or if you're getting divots (little craters in the bean, usually starts happening after first), then you are going too quickly. If the coffee tastes both sour and carbony-bitter at the same time, you probably scorched the outside but underroasted the inside by going too quickly. If first crack is weak, with only a few pops spaced far apart, you might be going too slowly, though I have gotten some great roasts where first crack was rather weak, so this is not a perfect indicator in my experience. Still, I usually try for a vigorous first crack by keeping the temperature ramping quickly through first, but it can be tricky to slow it down just right so that you don't just barrel right on through into second. I usually ramp the temperature about 40-50F/min up to 300F, then 30F/min until first crack, then 20F/min through first, then 10-15F/min to finish. This results in a first crack around 8-9 minutes. I go more quickly to first if I'm planning on going all the way to second, because the bean will have more time to even out in the later stages, but if I'm doing a light roast I like to stretch out the early part a little more to make sure the interior doesn't come out underroasted. I have tried some truly "slow to first crack" profiles where I hit first at around 13-14 minutes, such as you might in a drum roaster, and it was a disaster -- the beans come out rather bland or baked tasting. Don't try to mimic a drum profile in a popper. If you haven't hit first by 10 minutes you're going too slowly (in my limited experience and humble opinion).
On 7/13/07, Chris Cockrell wrote: <Snip> Others might disagree, but you might be right around city+. It always seemed to me that with the hot air popper the roast was just a little behind where you might think it was from cracks, maybe because the roast is fast enough that the temps inside the beans lags a bit behind the temps on the outside. Let us know what it tastes like in the cup! Brian
Very nice write-up of your process, thanks! I have been ramping to 200F fast, then slow to 275F thinking that the internal temperature differences between the beans equalizes better that way, then run up to first at 30F/min. Currently I know too little about bean varieties, and give them all the same drying step. I am hoping to experiment more with the drying phase; have you ever tried a two-step drying ramp to 300F? John