I tried ALL the suggestions I've read here or in Tom's tips on SM on
how to roast decaf in the iRoast. I left some chaff in the lid (only
cleaned half the screen), cut down on the quantity to 100g, and
lowered the first stage to 340 degrees for 2:00 minutes. 2nd stage
was 400 for 3:00 minutes and 3rd stage was 440 for 4:30 minutes.
Every time I've roasted decaf I've ended up with a Vienna or darker
roast. I have gotten so I dump as soon as I think 1st crack is
over. I have been using a French Roast 8 so when I think things are
done I just dump. But 1st crack comes real quick and doesn't last
very long in that machine.
I wanted to warm the beans up slowly, ease into the crack and be able
to cool down. One minute and 20 seconds after 1st crack started I
hit cool. The on board indicator said (388). There was still 2:40
minutes left on the counter. I left the beans rest for 4 hours
before putting on the lid and tightening it. At that time there was
a tiny shiny spot here and there, but not much - we shall see
tomorrow. This is the first brown decaf bean I've ever produced.
Always before the beans were very dark with big shiny patches and by
the next day they were always covered in oil. They still made a
better cup than anything I've ever had in a restaurant (I'm not fond
of decaf, but I can only drink so much coffee before the old ticker
acts up and there are times when I want another cup later in the day).
Would y'all believe I may even drink decafe for my FIRST cup
tomorrow? I'm dying to try it.
JoAnne in Tucson