[Homeroast] Back to Basics - Starting hot worked!

Brian Kamnetz bkamnetz at gmail.com
Fri Jan 28 12:51:53 CST 2011


I'm happy to hear that you have generally solved your problem. Now you
will be able to make smaller adjustments to your general process, and
specific adjustments for specific varieties, in order to get closer
and closer to the results you desire.


On Thu, Jan 27, 2011 at 4:25 PM, Alex Harvey <alexnharvey at gmail.com> wrote:
> Hi
> A week or two ago I posted for advice on fixing my beans that were burnt
> outside and underdone inside using my SC/TO. I had been roasting starting at
> 360F and ramping up to 425F as roast progressed.
> I reversed this profile and started hot, around 430F according to the turbo
> oven, also preheating for around 5-6 minutes before adding beans. As first
> crack began I reduced the temperature to 370F ending 3 or 4 minutes after
> this as first crack seemed to stop. Although I let the beans get slightly
> more done that I wanted I seem to have solved my problem and the coffee is
> evenly roasted.
> Thanks to those who responded.
> Alex
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