moka kadir roasting notes 4

The effect of even a slight breeze on roasting is startling. Today I roasted moka kadir in the stovetop popper in dead calm at 40 degrees, and if anything struggled to keep the temperature down. This was two cups with a starting temperature of about 70 degrees and the gas at the lowest setting.

Time	Temperature
0	560
30	475
60	440
90	400
120	375
150	360
180	350
210	350
240	350
270	355
300	355
330	355
360	250
600	120

Compared to moka kadir roast 3 this was a little slower and lower. I still have not been able to effectively isolate first and second crack with this blend. It was loudly into second when removed, but with first still banging away. It was again darker than I'd intended. (The graph is fudged a bit to make it clear that second crack occurred; that stripe of unblended yellow shouldn't really be there.)

I did manage to measure bean temperature at removal using a candy thermometer. It's pretty slow for this application, but seemed to stabilize at about 250 degrees. That is dramatically lower than the internal bean temperature, which at this stage is theoretically 450 or more. (Internal temperature exceeds roasting vessel temperature because of the exothermic reactions occurring within the beans.) Air cooled in a colander.

Next time I have really got to get it out of there much sooner. How to decide when, when conditions are so variable and the sight/sound cues are so attenuated, is the trick.