hacksaw35 Junior Member Joined: 10 Mar 2013 Posts: 2 Location: Portland, OR Expertise: I love coffee
Posted Sun Mar 10, 2013, 9:58pm Subject: Educated opinions on my roast levels.
]Hello all, I am new to the forum and I'm also new to home roasting! Over the last week or so I've been testing out some different batches. Below are my first five roasts. I only started to notice first crack on the last batch (finally!) If I had to guess I think most of them were about 90 seconds into first crack. So, I'm thinking that these are City+/Full City...but honestly this is my first go and wanted another opinion as to where I ended up on roast level. Any help would be appreciated. Thanks!
Also, here is the % water loss info. (1) 12.4%, (2) 12.6%, (3) 14.49, (4) 14.36%, (5) 12.6%
Posted Mon Mar 11, 2013, 11:13am Subject: Re: Educated opinions on my roast levels.
#1, #2 & #4 look like City + roasts. They all don't look too bad. End of second crack is considered City roast. The Wiki article MatP provided is great! I have been using it with every roast for almost 8 months now. I can roast by sight and sound no problem. What roaster are you using? Can you also give us roast times?
Posted Mon Mar 11, 2013, 12:38pm Subject: Re: Educated opinions on my roast levels.
Burner0000 Said:
#1, #2 & #4 look like City + roasts. They all don't look too bad. End of second crack is considered City roast. The Wiki article MatP provided is great! I have been using it with every roast for almost 8 months now. I can roast by sight and sound no problem. What roaster are you using? Can you also give us roast times?
Posted Mon Mar 11, 2013, 3:12pm Subject: Re: Educated opinions on my roast levels.
1 and 2 look like Full City, 3 looks like City, 4 & 5 City+ . Your 90 seconds into 1st crack remark needs a bit more info as in what was your method of roasting? (Popper, BBQ grill, etc.). I say this because 90 seconds into 1st crack with a conventional popper will yield a darker roast than say 90 seconds into 1st crack with a typical BBQ grill drum.
Len
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674
hacksaw35 Junior Member Joined: 10 Mar 2013 Posts: 2 Location: Portland, OR Expertise: I love coffee
Posted Mon Mar 11, 2013, 7:11pm Subject: Re: Educated opinions on my roast levels.
Thanks for all the replies. That wiki article looks like a good resource.
I am using a Gene Cafe. These were the roast times and temps. All batches were pulled out and cooled in my diy cooling bin (box, screen, shop vac)...cools them in about 1-2 minutes.
Yirg.(250g) Preheat- 350 Actual Start Temp- 255 Warming Temp- 320 for 5:30 Roast Temp-460 FC- ? Total Time- 16:28 Yirg.(200g) Preheat- 375 Actual Start Temp- 288 Warming Temp- 350 for 4:45 Roast Temp-478 FC- 13:17? Total Time- 14:30 Sumatra(225g) Preheat- 350 Actual Start Temp- 255 Warming Temp- 320 for 5:22 Roast Temp-460 FC- 15:30? Total Time- 16:58 Sumatra(225g) Preheat- 375 Actual Start Temp- 284 Warming Temp- 300 for 5:15 Roast Temp-465 FC- 15:30? Total Time- 17:10 Brazilian(225g) Preheat- 375 Actual Start Temp- 296 Warming Temp- 325 for 5:05 Roast Temp-465 FC- 13:30 Total Time- 15:10
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