No, in general the faster you cool them, the better. However, I may occasionally use the roaster's cooler to put a finish on the beans, but that's usually after I learn that bean, but not for every bean, either
John
Edited by John Despres on 03/28/2010 13:42
Fade to black coffee
John Despres
Fresh Roast 8, Gene Cafe, JYTT 1k, Mazzer Mini, Technivorm, various size presses and much more.
OK New Question arises ?? I have roasted the same way as the 1st success and it looks the same as the first roast, but does not look the same color when I make coffee ?????? Its darker and more bitter. I dialed the grinder finer to have the same volume come out, but the color is no longer caramel but darker.
Should I roast for less time after FC. I was at 3.5 after FC. Or should I try a lower temp than 470 up to FC. ??
Make only one change at a time, Bruce, and see what the differences are. With only one change, you can go back to what you had before a lot easier. And if your one change worked, then you know, but while two changes may not give you success, which change was the problem?
A lower temp may work, but track your changes carefully. Your Gene Cafe is higher powered than mine, so I can only guess.
Did you use different greens this time? Did you preheat the same?
John
Fade to black coffee
John Despres
Fresh Roast 8, Gene Cafe, JYTT 1k, Mazzer Mini, Technivorm, various size presses and much more.
You said:
"?????? Its darker and more bitter. I dialed the grinder finer to have the same volume come out, but the color is no longer caramel but darker".
That has happened in the past to me too. By dialing the grind finer can cause the color to be darker and more bitter if you are usng the same extraction time. More surface is exposed, that is a given.
You will need to shorten your extraction time if you're grinding finer.
Your roast may be ok since you used exactly same roasting time, volume and settings.
Well went back to my original success of
5 minutes warmup 149C
to FC 243c which was before 12 minutes but this time didn't hear it until
12.6 and went
3.5 minutes reducing to 232c with a minute to cool before taking out to fast track
the cooling, but right away I saw some grains had little burns on them.
Hmmm....
I'm thinking go completely back to the first success and do it not by ear but by the same times and temperatures as the first success. Exactly at 12 minutes reduce temp and see how that goes.
I have been allowing the Gene's cooling process to finish, then put the beans into an enamel ceramic metal pan to absorb more heat, then I package immediately to minimize oxidation. Is this good enough, or do I have to build a separate cooling system ??
May the Force be with your cup
up since 4AM, going to hit the bed for bit, should you find more errors please let
me know asap so I can fix or I may need to call in the big guys!!
thanks for your patience and support!
HI I am back from my retreat. A wonderful, peaceful time and I am enjoying my home roast coffee again and trying to postpone contact with reality for a while
thanks for your patience and support!
