This is the first session using a probe for logging the bean temperature. I am starting again with 100g of beans per roast.
I will do relatively identical roast runs, stopping around 1 to 2 minutes after the end of the first crack.
Roast 100g per batch
- First experience with artisan and bean temperature probe
- See how roast length and first crack correlate with roast curve
- Origin Guatemala, Finca Buena Vista, Genuine Antigua, Microlot
- Beans 100g unroasted
- Air 14-16 °C
- Duration First crack + 1-2 minutes
Unroasted beans from Guatemala The roasted beans. Roast #15 on the right having the shortest roast time