| Last night I decided to roast a half-pound of Sumatra Lake Tawar in the Beh= mor. First thing I noticed was the size of the bean...pretty large. I roast= ed on 1/2#, P1, A and maxed out the time. After I started I started to worr= y that I should have used the 1# setting because of the bean size. Too late= so I kept on going. Got my first 1st crack at 10:00, then a few more 30 se= conds later. They were relatively quiet and spread out and I only heard 20 = or so. I wanted to hit 2nd crack and stop the roast, but the time maxed= out (13:30). About 10 seconds into cooling I got 2 snaps of 2nd, so I th= ink the coast helped me get somewhere between FC and FC+. Anyone else exper= ience this with the Lake Tawar? I assume the weak 1st crack and long(er) ro= ast time is mainly attributed to the size of the bean. It's funny...I've been roasting so many DP coffees and Ethiopians I was kin= d of surprised to see hardly any chaff and some nice, evenly roasted, large= beans. Well not really surprised, I just forgot beans could be like that= :) I also forgot how much faster the coffee brews in my pour-over when= there isn't a bunch of chaff in there. It tasted pretty good this morning after 12 hours of rest. Definitely earth= y...not really musty, more like wet wood mixed with some tobacco. I noticed= a mellowing as it cooled as well...not quite as strong. I'll be interested= to see how this coffee develops as it rests. Overall it was a nice change for me. It's been a while since I roasted a Su= matra. Ben = Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820 |