Re: First try roasting not so good.
- From: cr113 <cr113@xxxxxxxxxxx>
- Date: Thu, 6 Mar 2008 08:26:09 -0800 (PST)
On Mar 6, 9:59 am, "Jack Denver" <nunuv...@xxxxxxxxxxxx> wrote:
"cr113" <cr...@xxxxxxxxxxx> wrote in message
Why do you put it on cooldown when the first crack starts? Why
wouldn't you just let it keep cooking until the 2nd crack?
He's trying to slow the roast down a little. The problem with uncontrolled
hot air roasters like the Fresh Roast is that they tend to overcook the
outside of the bean before the inside is "done", as if you were baking bread
in a too hot oven.
This is somewhat of an "advanced technique". I think you have a far more
simple problem - you are just not cooking the beans long enough and they are
raw, period. Don't pay attention to color for now. Roast straight thru and
don't trigger the cooling cycle until you hear the distinctive snaps of 2nd
crack. Go ahead and overroast a batch just so you can learn what rolling
2nd crack sounds like and how that sounds different from 1st, then in your
next batch back off and begin cooling when you hear the first few
distinctive snaps of 2nd crack. Without a thermometer, 2nd crack is your
best guide - you could be anywhere in first crack from undrinkable to
cinnamon roast and wouldn't be able to tell where, but the start of 2nd
crack is a fairly reliable milepost that will get you something drinkable
Bingo. That's exactly what I was looking for. I'm going to try that.
I'll check back tomorrow.
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