I started this study to identify the best way to roast the Colombian, because I am taking a supply of roasted beans with me on vacation and want to make sure I take a well roasted bean. I would hate to find out too late that the roast was wrong; I would then have to spend my whole vacation drinking flawed coffee! Gross!
August 2, 2006
I roasted today's cup of Colombian with this roast program:
| Stage | Temp | Duration |
|---|
| Stage 1 | 350F | 2:00 |
|---|
| Stage 2 | 400F | 4:00 |
|---|
| Stage 3 | 460F | 3:00 |
|---|
| Total |
| 9:00 |
|---|
The first crack came at -2:52. The second crack started before the first ended, so I am not sure when it started. I let the roast proceed for the entire nine minutes. The coffee was good but a little darker than what I wanted.
August 3, 2006
Today I used
preset 1. The first crack came in at -3:19 and continued until about -1:40. The second crack kicked in at -:25. I stopped the roast at -:05.
I think this roast pretty much nailed it. The coffee was perfect, and this is the roast profile that I will use to roast the beans that I take with me on vacation.
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