by RolandGlew » Sat Jun 20, 2015 9:53 pm
Hi Ed!
Where is your temperature probe situated? There's often a big difference between one in the drum and one in the airflow.
Generally speaking, I reckon 15 minutes or less would be a good target - maybe try 800g at 230 charge temp and see how it goes? Sometimes lack of a distinct crack is just a feature of the beans, but a long slow roast can absolutely dull the crack and create a flat flavour. Again, there's variation between beans, but typically if you keep the amount of heat going in as a constant, you should see the rate of temperature increase get higher during crack as the breaking of bonds in the cell walls releases energy, even if the sound can't be heard.
Without specific machine specs or recommendations, I'd be careful with increasing the charge temp too much further.
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