texx wrote:
just finished my second ever roast started with 500 grams of BRAZIL DATERRA ESTATE sweet collection . dont know but i may have taken it a tad to far . i went well into the second crack and the temp when i pulled them off the heat was 239 degree's i can see a few beans that have a small black divot in them . they are a nice dark fairly even colour and glossy though . the finish weight was 395 gr. what is the cause of the little burnt divots ( its probably only in about 5% of them )? did i go to hot in the dying minutes or have i slightly over done them . got a decent smoke screen happening at second crack too. johno should mention that i started this roast off at a more steady rate and brought them temp up a bit slower than my first roast this one took 23 minutes from start to the second crack .
Think you have gone a tad to far with this one Johno........as your first try, you may need to make a note to be kind and gentle on Brazils. Divots are the bean breaking down. Some beans have a weaker structure than others (density, hardness, moisture/age) and others can be just plain soft or were harvested and processed under less than ideal conditions. Last year I had a pallet of some highly regarded Colombian Supremo that would start to Divot on the first snaps of SC - behaving very differently to the previous lot I had been using. However, please don't think your Daterra is defective - it's a great bean and high quality. The actual divots (pieces that would have been dislodged from the bean - just like playing a chip shot in golf) are likely to be extremely bitter, so you may want to put the beans through a larger screen sieve. Next time try to pull your Daterra roast just on the first signs of SC if you can detect this.
