Yesterday I roasted a batch of Espresso Monkey for the first time in
my Gene Cafe. I brought it up to 300F 'til the 5 minute mark, then set
the temp to 482 'til first crack (sort of) and then back to 464 til
the end of the roast.
I say sort of because there seemed to be two waves of first cracks,
then two waves of second crack. First crack started and proceeded for
20-30 seconds then slowed down. After about another 20-30 seconds it
picked up again and I had a stronger/longer first crack.
Is this because of the different beans in the blend reaching first
crack sooner than others?
Second crack was similar. I was expecting it at this point. Tom's
instructions said to roast "just as second crack becomes rapid, and
shows no sign of slowing down." Which I took to mean the second wave
of second cracks.
After cooling the roasted beans smelled odd -- a little unpleasant. I
don't have the experience to explain it. This morning I took another
sniff and it has become much better. I'll definitely take Tom's advise
and wait at least 36 hours before I try this one.
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