Quote:
Originally Posted by Mister Moo
Practically identical.
FWIW, A roast time extended to 9-10 minutes is probably going to give fine (or better) results compared to the standard 4-6 minute popper blast. I see only one divot blown from a bean (three o'clock position) and the roast looks typically mottled (typical Sumatra) and uniform. The fast, hot popper profile can blast divots in 20-30% of a roast during hot weather and play hell with uniformity, especially with larger beans like the Sumatran; I'd honor the cooler weather and roast with a knowing smile.
I question the efficacy of preheating a popper, whereas, I favor temperature control (i.e. roast time control) by filling a popper with more (hotter) or less (cooler) beans from the start.
I say this sipping a lovely cappuccino made from local fresh roast purchased at Whole Foods this weekend.  |
Love Whole Foods Roast but am wondering if you have retired from roasting>>???