[Homeroast] I did it all rong....
koenig.mike at gmail.com
Fri Mar 19 08:18:56 CDT 2010
I've been dropping the heat some time before 1st crack on my HotTop for a
while as well. At first, I was going a bit too far, and baking my beans
pretty severely (tasted like wood), so I avoided doing this for a long time,
and would drop heat at the first sign of 1st crack. This was giving me
about 2-3 minutes from 1st crack to end of roast, and some of my beans were
not roasting evenly, and my espressos were a bit harsh. After I while, I
managed to learn the sights, sounds and smells of the point about a minute
before 1st comes, where I drop the heat, which gives me about 4-5 minutes
to end of roast (or shorter if I want to and turn the heat up again).
Unfortunately, there is no good way to explain where this point is, and it
takes some experience to find it.
My roasts (especially for espresso) have improved dramatically once I
started doing this..
On Fri, Mar 19, 2010 at 12:18 AM, Bob Hazen <peatmonster at comcast.net> wrote:
> ...but it came out just right.
> Being one of the early adopters, I've been using my Behmor for a long time.
> Typically I roast a half-pound load on P2 or P1. The times I've roasted a
> full pound, it's been with P1 to keep the roast duration within "reasonable
> limits." Last night I got the idea to roast a full pound of Sulawesi on P2.
> Usually a 1/2 pound of this bean on 1lb P2 A comes out just right. The
> power drop comes right at 1st crack. So, I figured with a pound I should go
> as long as possible and I set the roaster to 1lb P2 C. This is where my
> grand plan went astray. The power drop should have occurred at about 13 min
> into the roast. However, first crack didn't start until 14:21 and then very
> weakly. Here come the baked beans, I thought. I didn't hear much of 1st
> and never did declare the end of 1st. So I let it go until 21:27 when it
> banged into 2nd with gusto. I rapidly hit cool and opened the door. 2nd
> continued until 23:23 - another 2 minutes! OK, French Roasted baked beans.
> I figured I had blown this roast big time.
> This morning I learned that I had one of the best roasts ever. I'd guess
> it came to FC+, certainly not Vienna or French. The body was thick, flavors
> complex and assertive. And this was with only 8 hours rest. Totally
> different than I expected.
> The Famous RayO-ism applies here: I was rong.
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