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Post by jwalter on Jan 4, 2015 8:05:44 GMT -5
I have been reading a lot of conflicting info on whether the roasting process should get to the point of cracking. I use a behmor roaster which doesn't allow me to adjust the temp so it seems that when I roast if I don't get to a crack point my nips seem a tiny bit chewy after drying.
So my question is should I never hit Crack point or does it just vary with the beans type?
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gap
Apprentice
Posts: 390
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Post by gap on Jan 4, 2015 15:54:23 GMT -5
Sometimes I hear a few pops when I'm roasting and sometimes I hear nothing. Its never more than a few pops and it probably only happens on 20% of my roasts.
Having said that - I have no idea if I'm roasting optimally. :-)
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Post by Sebastian on Jan 4, 2015 17:39:27 GMT -5
Until you define what optimal means and measure it - i can assure you y you're not roasting optimally  |
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Post by jwalter on Jan 4, 2015 20:09:00 GMT -5
That's good to know. I only hear a pop or two as is gets close to the point where i think i should stop, sometimes. Sounds like a similar situation.
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gap
Apprentice
Posts: 390
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Post by gap on Jan 4, 2015 23:28:22 GMT -5
Until you define what optimal means and measure it - i can assure you y you're not roasting optimally  - yes, very true. Unfortunately I think defining those terms would involve more time and cocoa beans than I have access too right now. |
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Post by Sebastian on Jan 5, 2015 18:32:16 GMT -5
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- yes, very true. Unfortunately I think defining those terms would involve more time and cocoa beans than I have access too right now.