From the Ministry of Resurrected Threads: I'm after a darker roast
Posted: Sun 12 May, 2019 10:37 pm
Like others here I'm very new to all this too, so I've been reading as much as I can find about roasting. Scott Rao suggests all the good roasts he has experienced seem to have a 'development' of between 20 to 25%. (Development is the ratio of time from first crack to roast end compared to whole roast time.. (If I remember correctly))
Looking at Craig's log and assuming first crack is underway at 210C (is that a reasonable assumption?); the development is close to 50%.
Would it make sense to go for a steeper gradient to reach the higher profile temperature in a shorter time?
Although, Scott Rao suggests the Rate of Rise should be falling after the first two minutes of roasting - that sort of prevents a steep temperature gradient. I'm unsure how these two conflicting 'requirements' can be met.
Any thoughts from the Gurus amongst us?
Looking at Craig's log and assuming first crack is underway at 210C (is that a reasonable assumption?); the development is close to 50%.
Would it make sense to go for a steeper gradient to reach the higher profile temperature in a shorter time?
Although, Scott Rao suggests the Rate of Rise should be falling after the first two minutes of roasting - that sort of prevents a steep temperature gradient. I'm unsure how these two conflicting 'requirements' can be met.
Any thoughts from the Gurus amongst us?