back to the roaster’s lid-juggle — now curvaceously illustrated and actually tasted!
it’s pretty simple, really. we used our wbc fanboy lot of green kenya gethumbwini peaberry (scroll down) and charted two separate air roasts — let’s call them gog and magog — back to back, in the same weather and electrical contexts.
controlled for sameness:
* the programmed roast profile — 335 degrees for four minutes, 410 for three and 465 for four.
* 125 gram microbatches
* the finished roast — 10 seconds past the first hint of second crack.
the difference between the two as charted below is how we managed the airflow through the roast chamber, or, if you want to be all ghetto and accurate about it, the i-roast’s double-layered removable lids.
essentially, gog was allowed to progress further before the top (second) roaster lid was applied, which traps a lot of air and quickly forces finishing temperatures into the 455-dgree range. in neither case did the roasts “stall,” or flatline, but in magog’s case the second lid dropped much quicker, as soon as temperatures appeared to begin levelling off. thus, magog’s second crack (**) and the finished roast were achieved about a minute earlier.
you’ll note the looooong and gradual warm-up, the barest temperature escalation after first crack and the basic, major variable — you can drop the second lid pretty much whenever you want and fairly dramatically alter the amount of time between first and second crack, which is crucial to your citrus and caramel flava flavs. ultimately, with air, you’re pinpointing the ideal time gap for the beans in question, no?
we’d be interested to know if that final escalation is, in anyone’s estimation, too sudden …
in the cup, gog gave us toasty marshmallow and fresh bread and dried apricot. but oh, magog. she brought us blackberry cobbler and ginseng. it’s not “screams blackberry,” but it’s also non-predictably kombucha-like and sublime!