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Problems with Kuda Mas

edited January 1970 in Roasting - How To do it
My heat source is a bit on the dodgy side, so I've lowered the roast volume down to 300g to better manage.

In general, what I've noticed is that the stage of the roast doesn't always equate with the colour of the bean. I.E. I can burn a bean without it ever hitting second crack if the heat source doesn't get hot enough and the roast goes on long enough.

The strategy of reducing the volume has worked well for the most part and I'm now hitting second crack before the beans burn. Kuda Mas is where it's fallen down tho.

This batch is so uneven it looks like there's two different beans in there - one that plumps up to the full size and another which stays small and scraggly and just burns.

Is there a technique to deal with this, am I now going to fast for Kuda Mas? Should I give the first 8 mins (after the drying cycle) time at a lower temp to allow the bean to develop more slowly?

Comments

  • If your Kuda Mas is naturally processed or grown organically it will display that trait - and it's normal The unique feature of your KKTO is that you can do a stabilising pre roast so all the beans have equal starting point before the roast proper KK
  • Is a 'stabilising pre roast' different from a drying cycle? Currently I put the whole system on, sans-beans, for about 10 mins at 100deg. After add the beans, I let it run for another 5-10 mins at 100 before cranking all the way to 250.
  • on 1398659898:
    Is a 'stabilising pre roast' different from a drying cycle? Currently I put the whole system on, sans-beans, for about 10 mins at 100deg. After add the beans, I let it run for another 5-10 mins at 100 before cranking all the way to 250.
    Yep but add beans from cold as opposed to pre warm KK
  • The stabilising pre-roast is a brilliant feature that I also use to unify the bean temp and to some degree excess moisture in blends. 
  • on 1398652713:
    My heat source is a bit on the dodgy side, so I've lowered the roast volume down to 300g to better manage. In general, what I've noticed is that the stage of the roast doesn't always equate with the colour of the bean. I.E. I can burn a bean without it ever hitting second crack if the heat source doesn't get hot enough and the roast goes on long enough. The strategy of reducing the volume has worked well for the most part and I'm now hitting second crack before the beans burn. Kuda Mas is where it's fallen down tho. This batch is so uneven it looks like there's two different beans in there - one that plumps up to the full size and another which stays small and scraggly and just burns. Is there a technique to deal with this, am I now going to fast for Kuda Mas? Should I give the first 8 mins (after the drying cycle) time at a lower temp to allow the bean to develop more slowly?
    I gave up on those beans... Could never get them to roast as I would have liked. Looked like a piebald roast  :rofl:
  • Interesting, i have only ever used Kuda Mas in a blend, but never had an issue. I also have never tried the pre-roast, always tip my beans in at about 180deg.
  • id be cranking the roast a bit too I always do a preheat on my gene cafe to 200C and then drop me beans in as soon as possible afterwards - a hotter starting point may iron out some of the variation in the roast best, ACg
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