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by John L on February 12, 2022
Re: Mahesh's request for roasting assistance below. While not a roasting 'expert' by any means, I've seen and read enough to be dangerous. You probably answered your own question when you stated that your 3rd roast came out better when you slowed down the roast. Beans need time to develop their flavors, especially during the Maillard Phase, where sugars are being caramelized. Rushing through the roast will cause beans to be underdeveloped and bland. I roast with an SR 800 with an extension tube, but general roasting principals are still in play no matter the equipment. I typically hit 1st crack at about 6:30-7:00 into the roast, around 410-430° on the readout. Total roast time is 9-9 1/2 minutes, finish between 450-470°, trying to stop before reaching 2nd crack. I prefer a City+-Full City roast. The biggest thing is to not stall your roast, especially during 1st or 2nd crack. Consider purchasing an extension tube. It really expands your flexibility and consistency. Don't be afraid to tweak your heat or fan speed during the roast. Different beans respond differently based on density, drying process, etc. Unfortunately, there's not a 'one size fits all' roasting profile. For really informative videos on the Fresh Roast roasters, go to The Captain's Coffee website. They'll help you immensely. Hope this helps
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by nealc on August 31, 2020
nice, sweet, some wood, rose, wheat, cocoa, hay, smoky, hazelnut. rich body, thick, nice. stopped shortly after 1st crack. good also with cream & sugar.
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by neal on August 31, 2020
nice, sweet, some wood, rose, wheat, cocoa, hay, smoky, hazelnut. rich body, thick, nice. stopped shortly after 1st crack. good also with cream & sugar.
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