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Topic: Coasting to a finish (4 msgs / 128 lines)
1) From: Ken Mary
I have done 3 roasts this way so far. The first was described in my sit & 
cook post. The second went a little farther but still no second crack. I
just finished a third and made sure the heat was on long enough to reach
second. In fact, second began almost immediately after the heat and fan were
turned off and a tin can lid cover placed over the popper chamber. I allowed
second to proceed for 30 seconds under its own heat, then began cooling. I
did not intend to go this far, but I figured the data was worth it. The
snaps of second were rapid and steady during the entire coast, then
immediately stopped when cooling began. The beans (Uganda Budadiri) were a
dull medium-dark brown with no evidence of oil. The first brew was only a
few minutes post-roast. This is the first roast I have ever taken this far
into second and liked the result. The mouthfeel is smooth with no burnt
taste. Finish is clean with a short aftertaste that returns later with a
caramelly buttery flavor, really nice.
I prefer the two lighter roasts which have much more complexity, being
stopped near full city. But all 3 roasts (different beans) seem to have a
distinct caramel flavor (the third only in the aftertaste), which I never
found before in any coffee. Of course, this may be an illusion. Much more
"coasting" will be done to verify these results.
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2) From: Ken Mary
My last post on this subject unless there is further interest.
My 4th roast (this time Colombian San Augustin) was completely successful.
Two previous attempts did not reach second and a third was too hot. The heat
and fan were turned off after a quiet period determined from previous
experience to signal end of first crack. A lid was placed over the top of
the popper chamber to hold in the heat. A few seconds into the coast there
were some louder pops likely some first crack outliers. A ten second quiet
period followed, then some snaps of second began. These continued at a low
rate of about 1 to 2 per second for 1 entire minute, then cooling began. The
beans were a dull medium brown with no sign of oil. 2 divots were found.
From a cold start, first began at 2.2 minutes and ended at 3.1. The coast
began at 3.2, with second crack at 3.6 and end of coast/begin cooling at 4.6
minutes.
The first brew was 2.5 hours post-roast. Two more brews, after 8 hours and
24 hours show no significant aging effect. There is not a spec of oil on any
bean after 24 hours rest. The brightness and acidity were almost totally
absent, but there was no sign of overroast. The fruitiness seemed to remain
in full and was accompanied by a sweet caramelly roast taste. The aftertaste
is clean, sweet, and very long lasting. This is totally different from all
other hot air roasts I have done to date. This distinctly different cup
profile was noticed at the first sip and was maintained as the cup cooled. I
never thought that a roast taken a full minute into second crack would taste
this good.
I am so impressed with this new profile that many more roasts will done this
way. I may have a better success rate with my slower poppers, where there is
a longer quiet period between cracks. The coast must begin at the correct
time, where there is enough residual roaster heat combined with the beans
exothermic heat to proceed into second crack. If the coast begins too close
to second, the temperature will be too high and the crack will proceed too
fast.
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3) From: Tad Preston
Ken,
When you turned off the heat and fan, did you agitate the beans or let them sit?
Tad
 Ken Mary  wrote:My last post on this subject unless there is further interest.
My 4th roast (this time Colombian San Augustin) was completely successful.
Two previous attempts did not reach second and a third was too hot. The heat
and fan were turned off after a quiet period determined from previous
experience to signal end of first crack. A lid was placed over the top of
the popper chamber to hold in the heat. A few seconds into the coast there
were some louder pops likely some first crack outliers. A ten second quiet
period followed, then some snaps of second began. These continued at a low
rate of about 1 to 2 per second for 1 entire minute, then cooling began. The
beans were a dull medium brown with no sign of oil. 2 divots were found.
From a cold start, first began at 2.2 minutes and ended at 3.1. The coast
began at 3.2, with second crack at 3.6 and end of coast/begin cooling at 4.6
minutes.
The first brew was 2.5 hours post-roast. Two more brews, after 8 hours and
24 hours show no significant aging effect. There is not a spec of oil on any
bean after 24 hours rest. The brightness and acidity were almost totally
absent, but there was no sign of overroast. The fruitiness seemed to remain
in full and was accompanied by a sweet caramelly roast taste. The aftertaste
is clean, sweet, and very long lasting. This is totally different from all
other hot air roasts I have done to date. This distinctly different cup
profile was noticed at the first sip and was maintained as the cup cooled. I
never thought that a roast taken a full minute into second crack would taste
this good.
I am so impressed with this new profile that many more roasts will done this
way. I may have a better success rate with my slower poppers, where there is
a longer quiet period between cracks. The coast must begin at the correct
time, where there is enough residual roaster heat combined with the beans
exothermic heat to proceed into second crack. If the coast begins too close
to second, the temperature will be too high and the crack will proceed too
fast.
--
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4) From: Jim Schulman
Hi Ken, you wrote
<Snip>
The coasting to a finish works better than the 
restarts I tried. The taste you describe, roast 
flavors sweetened and acidity muted to a 
fruitiness, is what I get with my variac assisted 
roasts, but almost never with the FR on its own. 
It also didn't quite happen on the restarted 
roasts which had a nice balanced taste profiles 
but didn't sweeten up at all.
Thanks, Jim
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