Late last week I posted my attempt to duplicate, as much as possible in a non computerized brick oven, the 7 step roasting stages that Black Bear coffee describes on it's web site. Jim Gundlach also tried the same with his barbecue roaster. The coffee rested enough and today I tried a pot each of light, full city, and oily Viennese roasts. All were as good as I've ever accomplished in years of roasting and I'm particularly impressed with the light, city, roast since that's were I tend to screw up most often. Newbies lurking out there, and experianced home roasters who still feel they're flailing around a little (like me)-do what I did and print out the BB roasting process page because it is a sound basis for developing roasting profiles for any bean. I've soured many a roast that I wanted to be a light one by starting at a moderate roaster temp and gently raising the heat being so carefull not to darke
n the beans and over roast them by mistake. Only my compost pile benifited from this foolish notion. Very hot (600degrees) does not burn green beans! Direct conductive heat from a red hot pan or solid drum might singe them, but not very hot air. When they turn yellow then the moisture is coming all the way out. In fact it is the only time since being dried on the farm that a bean is soft. That's when you turn down the heat, however you can, to a reasonable temp and let the beans stabilize temps internally, externally and equally among themselves. I still don't have a way to measure bean temp. The webber thermometer doesn't react nearly fast enough and I can't let the beans sit still while I wait. Thermocoupler with digital readout needed soon. Meanwhile I just guess that the bean temp is about the ideal of 230 when they go from yellow to brown and start to smell sweet and nutty, no more vapor,not yet smoke. Up the temp, way up untill the first little sign of first crack the
n ease right off. There should be a nice reliable momentum built up and as long as your roaster temp is steady at something over 450 it won't stall and bake the beans or need to be raised high enough to char them, which happens very easily at this stage. I like to lower the temp a little more at second crack, but the experts say ( definetevly!) not to let coffee roast with just it's own internally genated heat. Always be adding some of the energy. I don't know why, just do it. A quick cool down at any time now will produce great coffee, it only depends on how roasted you want it. Jim was going to post the cupping results of his 7 stage barbeque roast "Monday" -Jim? Did you read this far? ;^)
Charlie , still roasting over hot bricks
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