HomeRoast Digest


Topic: Slowing the roast (17 lines)
1) From: Lahtaydah
Hi everyone,
I am not sure who it was, but I want thank him/her for the suggestion to slow 
down the roast between 1st and 2nd crack!  I just roasted the sweetest batch 
of Tanzanian peaberry ever.  It is the first time I have chewed on a bean 
without spitting it out.  (now, if only I had a bit of chocolate...)  
Actually, it didn't need any chocolate.  It was good--no bitterness or burnt 
tastes.  I tried to duplicate it right away, but the 2nd roast slowed down 
too much on it's way to the 2nd crack and I got a burnt taste--still 
acceptable, but not great.  The trick, I think, is to keep the temp going up 
about 4 degrees every 30 seconds over the last few minutes.  On the batch 
that stalled it only raised 1-2 degrees each 30 seconds, then too quickly 
before I released them.  I am going to work on my timing.  Thank you again!  
I am having fun experimenting!
Take care, Lee 


HomeRoast Digest