Batch 8 Build Notes

Started a new batch today, using 75% Ocumare Criollo and 25% Madagascar. The experiment this time is to add more chocolate note with the Madagascar, and also work on getting a better initial note by a longer roast time on the beans. Going to run the beans in a conventional oven for 35 mins starting at 300 and going down slowly. These temps may seem high, but this oven runs cold. I’m attempting to get the bean temp to a steady 250ish for the majority of the roast time.

Roast parameters:
1lb, 12oz beans, using ocumare/madagascar mix on two sheet pans
oven setting 300F
10 mins, rotate pans and stir
10 mins, rotate pans and stir
oven setting 275F – bean surface temp approx. 260F
10 mins, rotate pans and stir
oven setting 225F
5 mins, remove from oven

Got a good brownie smell off the beans, and no off smell at the end of the roast.

Beans resting for crack and winnow next….

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