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Too much drying at beginning of roast?
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archi
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Joined: 4 Jun 2010
Posts: 101
Location: Redding, Ca
Expertise: I like coffee

Espresso: In between
Grinder: Zassenhaus hand mill,...
Vac Pot: Yama 5 cup
Drip: CCD v60
Roaster: Bread machine/heat gun
Posted Mon Jun 11, 2012, 8:34pm
Subject: Too much drying at beginning of roast?
 

So it's been a while since the last time I was roasting on a regular basis. I built a new bread machine roaster and bypassed the circuit board so that as soon as I plug the cord in the paddle is moving :). I did my first 2 roasts last night, the first being with garbage beans from Thailand just to see how it would roast, and the second with some Brazilian beans from SM's. They both finished around 8 minutes with me stopping both roasts after 3 mins from 1st crack. Too fast for me, however besides that I was in the tanning stage at about 3 mins. Both sets of beans seems very dry. The Thai coffee is a city+ and is very brittle.

The thing I'm wondering is if it's possible to dry too much moisture out of the beans in the first few minutes. I'm going to try a couple more roasts tonight to see if I can turn the heat down and keep the roast going a bit longer before hitting 1st crack

 
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Netphilosopher
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Posted Tue Jun 12, 2012, 4:34am
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Netphilosopher
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Posted Tue Jun 12, 2012, 4:37am
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