Takes me about 15 minutes plus setup and teardown since I do the slow ramp method discussed on the linked page. I think the flavor is superior to what I get when I roast more quickly, but YMMV.
For auction tasting we actually roast at what we have come to call Ethiopian style. It is lighter than the lightest City and is often pulled from the roaster mid first crack. This is definitely an acquired taste but it is an excellent way to judge auction lots. It often tastes like grass tea with some dirt thrown in. But you also taste all of the things you see mentioned in bean descriptions such as at Sweet Marias.
In case you can't tell I am a crusader for roasters going with lighter roasts these days. I believe the American palate is ready for such a thing. I love light roasts because they celebrate the bean.
I prefer almost all my roasts to be in the Full City to Full City+ range. IMO, most of the lighter roasts have a grassy taste. I don't like darker roasts at all. As you say, they taste burned.
Hey flyangler18, could you explain what you mean by this?
Eric beat me to it, Jared! It's really easy to do - and by slowly ramping up the temps, you get a deeper roast profile that you can with the hot air popper, IMO.
Eric beat me to it, Jared! It's really easy to do - and by slowly ramping up the temps, you get a deeper roast profile that you can with the hot air popper, IMO.
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