Posted Tue Nov 5, 2013, 9:51am Subject: Mini-review; Burundi Kirimiro Teka
My usual roast (Air Crazy) is about 30 seconds or so into 2nd crack (2nd crack is rolling away); gives me a nice, bold cup with no acidity.
This time around for Burundi Kirimiro Teka, I decided to stop the roast at the very first bean hitting 2nd crack - then cooling quickly. What a difference! I still got a nice bold cup, but the fruit/floral sweetness hit me with a very pleasant surprise; layers of fruity sweetness that lasted throughout the cup.
While it's kinda hard to develop a "roasting profile" with an air popper, I think I'll be roasting just short of 2nd crack to see what I've been missing in other coffees.
Posted Wed Nov 6, 2013, 10:16am Subject: Re: Mini-review; Burundi Kirimiro Teka
I'm drinking that particular coffee right now. I like it a lot.
If you want more control over your roast, consider adding a variable transformer to vary the voltage. I used to use mine with a Freshroast Plus. That plus a thermocouple stuck in the bean mass helped me get an amazing amount of control.
Now I'm just using a Behmor. I traded control for convenience. I still get good coffee, though, or I wouldn't still be using it.
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