mikegm Have been roasting my own beans now for a few months. This afternoon I have roasted an Indonesian Bali Kintamani & an Ethiopian Yirgacheffe. Both a Medium Roast @ 210°C The Indonesian 14 minutes while the Ethiopian 30 minutes. Does anyone know why the difference in time for roughly the same outcome. Does 30 minutes seem too long. Or is it just that different beans take different amounts of time? Please see Uploaded photo. Thanks
As InfamousTuba asked - the first thing is how you are roasting, to make sure the conditions haven’t changed between roasts. For example, when I roasted with a gas bottle, as the gas bottle deflated the roasts time were longer. Different quantity of beans can also affect the time, and of course different coffees take different times to roast.
However, I normally don’t get such a huge variation in time. My roasts always complete within less than 16 minutes, so 30 does sound excessive, especially that the other roast took 14 minutes.
You say both are medium roasts, but in the picture they look quite dark to me. How do you gauge the roast and decide when to stop? Usually it is done relative to first and second cracks, I think.