I had a 1/2 cup of the Finca El Carmen left over from the Sweet Maria's sampler that Mike bought me for selling his car online for him. I made him bundles of cash, and although I was happy to do it for him, and I certainly didn't want a cut of the cash or anything, how could I even think of saying no to an assortment of, like, eight different coffees from some of the finest coffee plantations around the world? That would be CRAZY!!
Anyway, I had this 1/2 cup of Finca El Carment so I roasted it using this roast:
| Stage | Temp | Duration |
|---|---|---|
| Stage 1 | 350F | 2:00 |
| Stage 2 | 400F | 2:00 |
| Stage 3 | 460F | 3:00 |
| Total | 7:00 |
The first crack started at -2:03 and continued for a little over a minute until -1:01. I stopped the roast at -:20.
This means that the 1st crack started 4 minutes and 57 seconds into the roast and continued until 5 minutes and 59 seconds into the roast. The total roast lasted 6 minutes and 40 seconds (or the 7:00 roast curve minus the :20 seconds left on the clock when I stopped the roast).
I always give my numbers as "minutes left" because that's what the roaster gives me, and the middle of a roast is a bad time to try to calculate the conversions. This is also why I include the "total minutes" line in my roast tables; you need to know that top number before my -1:00 makes sense.
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