Roasting profiles and results
This is the base roasting profile that I follow (thanks to Jeff). I think it has definitely changed what I am producing. First crack happens at approximately 200 degrees and second crack at 220 degrees. I cool in the popper, taking them out once the temperature decreases to 40 degrees, that takes approximately 2 minutes.
Here are my lastest results using the above profile.
Guatamala Huehuetenango
First crack: 10:30 minutes at 200 degrees
Second crack: 13:30 minutes at 228 degrees
Started cooling 30 seconds after second crack
Tanzania TEC
First crack: 11:07 minutes at 200 degrees
Second crack: 14:08 minutes at 225 degrees
Started cooling 20 seconds after second crack
Tanzania grind 6 days post roast.
Honduras Minas de Oro
First crack: 11:37 minutes at 207 degrees
Second crack: 14:15 minutes at 228 degrees
Started cooling 30 seconds after second crack
and some funky looking beans from the above
the grind 5 days post roast
Costa Rica Finca La Candelilla – 100% Geisha
Roasted for syphon, such a sweet caramel smell produced started after roasting.
First crack: 10:30 minutes at 198 degrees
Started cooling 90 seconds after first crack