Hello, I just added a thermometer to my HW Gourmet. I was trying to make some french roast to go with chicory and I could not get a temp higher than about 415f in the chamber. Here's the part I don't get-When I stop the roast when the thermometer first reaches 415f(roughly 8 min), the roast looks city, but when I let the roast go for longer(say 17 min) the roast looks very full city(435f) but the thermometer never goes higher than 415f. I checked the thermometer in boiling water and it read correctly. Why would the roast increase when the temp does not? And, does anyone ever get french roast from a HW Gourmet? TIA. NYC_Joe. homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
IMO you are just baking the beans, If the temp does not raise, then the = darker bean color is just a result from baking the beans at a constant = 415 degrees, no different then leaving something in the over 15 min or = so longer then it should it gets drier and darker. So instead stopping = at the peak 415 should give you a nice city roast, and continuing 9 more = minutes at 415 gives you a baked city roast. Ron Kyle Anderson SC rnkyle
Had one roast temp to take off-think it might be the "exothermic" reaction when beans get to a certain temp. Yep roasting too long gives u baked beans-been there and done that-give them away with a warning but it is still better than that canned supermarket XXXX. Roasting is an art-particularly when you are trying to satisfy your own taste requirements-for most beans I try to just get into the second crack-have hit my target when I only see a very few flecks of oil on the beans stored at 50F. Oil IMHO belongs in and not on the beans-course some people love their really dark roasts.