HomeRoast Digest


Topic: Improper speeds through and after 1st crack (26 lines)
1) From: Edward Bourgeois
I've been using a bean temp. roast speedometer that a fellow
homeroaster built. I can now closely monitor my BT degrees rise/min. I
really like having this ability to closely monitor the roast and make
quick adjustments. Generally I've used the approach that if I intend
to stop the roast at a light level (C or C+) I will go slower through
and after 1st and faster for full city and beyond. What do others
consider too slow (degrees rise/min.) and for what period time during
any of these points that could cause stalling or baked effects to the
finished roast? I generally try to stay at least 5 degrees rise/min on
lighter and closer to 10 on full city or darker. Also slightly longer
in general for espresso and shorter for brewed. If say the roast
slowed to 2-3 degrees rise/min for 30sec. to a min. during 1st. could
negative results occur?
-- 
Ed Bourgeois aka farmroast
Amherst MA.http://coffee-roasting.blogspot.com/Homeroast mailing list
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