Reroast?

[jwalter]

If your roasting session completed and bean cooled but after tasting they seem like they needed another minute or so, can you roast them again?

[Ben]

I've never tried it, or heard of anyone who has, but it seems like it's worth a try. I don't think you'd want to roast them all the way to the EOR temp that you did before, however.

[jwalter]

I ended up running them for another 3 minuts or so. I don't think it did much. prob wasnt long enough to heat them back up.
I feel like I used to over roast them, then I stopped making choco for a few years and just decided to give it another try.
This batch got to where it cracked a few times then timed out. They taste right on the outside, but the center seems a little squishy or moist.
we'll see what happens

[mark]

Due to the complex thermodynamics involved in the roasting process I think you'll get very unpredictable results if you attempt to do this. I'm not sure how you're roasting but if you have the opportunity to taste beans during the roast that will let you extend the roast if you feel they need some more time.

[jmm]

I actually had a roast going in the behmore.. and( I know I know!!!). Fell a sleep... it was only off for maybe 10 minutes... I ended up roasting them again... I’ve YET to try them tho...

[kiernan]

I believe there is an old post on this board (from Brad, I think) where he notes that he has done re-roasts many times and that it can help in some circumstances. I vaguely recall the discussion suggesting that the re-roast be done on the nibs though. I think the logic is that, due to heat propagating from outside in, the under-roast will likely mean that it is the center that is most under-roasted. To solve this, the re-roast would then have to roast to the center. However, doing so requires again roasting from the outside in, and then you risk over-roasting the already adequately roasted exterior (I don't mean the husk, just the parts furthest away from the center). Crack the beans and roasting the nibs partially solves that problem by giving direct access to the under-roasted parts (though you still end up further roast the adequately roasted parts of the beans).