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JackH
12/14/2019 4:07 AM
I read somewhere that higher elevations have faster roast time and require somewhat lower temperatures. air is thin and has less Oxygen

allenb
12/14/2019 12:44 AM
Yes, 1st off, you must use only Panama Esmeralda Geisha beans and be sure to only roast on Saturdays. Actually, this isn't completely true. Please post in all about roasters forum. Thx!

wjohndon4566
12/13/2019 10:36 AM
I’m at 9,000 feet elevation, is there any special adjustments that need to be made to roast using an SR 540 at this elevation?

snwcmpr
12/07/2019 9:29 AM
roar

snwcmpr
11/27/2019 11:44 AM
greenman

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Identification and process help
Reganjwright
Hi, first time roaster as of yesterday plus this morning.

Started with a pound of green beans, probably too much for my tiny air fryer, and had them in there for about 30-40 minutes with no first crack. I would classify this as “American roast” (no pictures) After giving up thinking my air fryer wasn’t capable of roasting beans I decided to try the coffee and not let it go to waste. Very transparent, watered down coffee as a result (tmi: really good laxative though) used the beans again this morning and it just wasn’t going to cut it.

Second attempt:
Using American Roast beans from air fryer, preheated convection oven to 425° and put beans on a cookie sheet style tray. Enter oven with timer on 5 minutes. Nothing doing at buzz, decided to hang around oven and listen (but wasn’t timing anymore) after some time start to hear the first crack and get excited. Let it go for a time and pull oven out while still hearing a few cracks.

Results:
Some beans appear to be oily, possibly Vienna roast. While some appear to still be at city or city+. I believe this is to be expected with my noob roasting methods and skills but any insight into how my air fryer+convection oven method could be improved plus ID on roast would be appreciated! Also any thoughts on laxative like light roast, I’ve been drinking factory roasted coffee before and it’s never hit me like this before.

Thanks!

[img]C:\fakepath\E8267B67-9DA2-45C6-AC3F-95C3769CF0A4.jpeg[/img]

[img]C:\fakepath\228077B4-5064-4826-A464-E5E188965251.jpeg[/img]
 
renatoa
If the air fryer has no mean to agitate the beans, then is not a good appliance for this task. The first commandment of coffee roasting is: keep beans moving !

If this is met, then next... if your hot air source has any way to set/show a temperature, the simplest way to find the machine capabilities is to set the temperature to 250C, and try various quantities until you have first crack in the 8-12 minutes range.
 
Reganjwright
Interesting. Yes the beans remain stagnant while roasting in the air fryer. The temp controls are in F and I had it at 400°, the highest setting, I did take the pan out and shake it about every 5 minutes, I assume that’s not enough “agitation”?
 
renatoa
Nope, they need to be permanently.
As in a Whirley Pop machine.

Also 400F = 200C is not enough to bring the beans in a crack stage, a minimum of 225 C is needed.
 
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