Posted by oldgearhead on 11/15/2013 9:55 AM
#4
Allen,
I can complete a one-pound load of Panama Boquete in 10.5 minutes, with an air-temperature of 620?F, ET 46?F (ambient), in my spouting-bed roaster. However, I must roast it at 550?F PV (hot-air-temperature) for 12 minutes, with FC at 10 minutes instead of 8 minutes to get the 'graham cracker' sweetness.
Recently, I've stopped adjusting the heating element during a roast and I'm only adjusting the air-flow to control the BMT.
I'm beginning to understand how very small changes in the process can make big changes in the flavor...
Edited by oldgearhead on 11/15/2013 10:04 AM