I recently modified one of my Proctor Silex Popcorn Pumpers for 1635 watts
of heat output. With 100cc of Colombia San Augustin, from a cold start,
first crack began at 1.4 minutes. Smoke began at 1.9 minutes and quickly
became a dense blue color. I sensed that it reached second crack at 2.6
minutes when I started cooling. There was no quiet period, but the crack
sound changed and there was a sudden increase in frequency. I noticed only
one divot on the dump tray, as proof of second crack. Bean colors were
slightly uneven compared with slower roasts where every bean was identical
color. When dumped after cooling in the popper, the beans had a beautiful
glossy finish that turned to satin on reaching room temperature. The volume
expansion was 1.9 compared with 1.7 to 1.8 typical of my slower roasts of
the same bean to nearly the same end point. On day 5 the beans were shiny
with oil. The oil may have surfaced earlier but it was not noticed.
Some of the beans were stored in a small glass jar with lid closed but not
airtight. The remainder was placed in a plastic bottle with a good seal and
stored in the freezer immediately for later use after the room temp stored
beans. The first brew an hour later had a very clean mouthfeel, but body was
lacking and complexity was disappointingly low. There were no under- or
over-roast tastes. Subsequent brews at 3, 4, and 5 days were very good, much
more flavorful, with more body, complexity and a sparkley or peppery
mouthfeel on the 5th day. This is one of my roasts that did benefit from
aging. There was little if any falloff in flavors and no staling even on the
5th day. (Most of my slower 7 to 10 minute roasts taste best on the first
day and become stale by the 4th day.) The frozen beans were ground while
still frozen and brewed immediately on days 6 and 7, except for the final
brew which was allowed to rest at room temp for about 24 hours. The ground
frozen beans cupped similar to some of my older roasts when brewed directly
from the roaster, and had a rough edge when hot. Some aging seems to have
occurred while frozen, but not as much as day 3 of this roast's room temp
storage. All 3 of these "frozen" brews were nearly identical in cup profile.
The frozen then 24 hr rested was brewed on day 8 and tasted comparable with
day 3 or 4 of the room temp stored.
It does appear that freezing reduces if not stops the aging process and that
returning to room temp may resume normal aging.
The cup profile of this fast roast was not "bright" or grassy. It was
comparable to other roasts of 5 to 8 minutes, but with less body than 9 to
One point of interest is the lack of staling. I wonder if the oil coating
helps to preserve the flavors.
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