Charlie Herlihy wrote:
When I wrote "well into second crack I didn't mean all the way to "oily and black",sorry, just to an oily sheen., chocolate color.
I can only guess you're roasting too hot and fast. Other folks have wondered about how ambient humidity affects roasting. I have no idea. It's always dry here, but the inside of a brick oven will always be dry no matter what. I'd think that all of our roasters pre dry the air that heats the beans. 500 degree air couldn't hold much humidity could it? Stored beans would be wetter or dryer depending on ambient humidity and we try to level that playing field in the early stages of the roast by bringing up to cracking temp. in a couple of stages, the length of them depending on the amount of beans and their moisture level. and the heat supplied depending on how long it's taking to reach those stages Is it damp enough in San Diego to affect stored beans that much? Just how high an elevetion are you roasting at now?The south east US would really be the place where stored coffee could gain instead of lose moisture over time. Must be a concern.
The Monkey blend , because it's a mix of differant beans, is trickier than roasting a single bean. I get just a few that overroast and a couple of slightly too light beans per batch, but otherwise have no trouble stopping just into rolling second crack as Tom suggests. A quick cool down is vital to prevent it from tasting "dark French" roasted. Seems like you need more control over the temp. at the different stages of your roasts(?) good luck!
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