Update on chaff from dry process coffee. I roasted the following coffee this morning:
Brazil | Lambari, Minas Gerais | Estate | Amecafe Cooperative | Dry Process (natural), patio sun-dried |
Dry Process Chaff Result for the above coffee? Chaff shower. Also, it was BY FAR the worst roast consistency I've ever seen. WAAAAY too many "quakers" (beans that were picked too early and green. They don't roast worth a ----). The final roast level ranged from City to Light Vienna.
For those unfamiliar with roast levels, City is a lighter roast, Light Vienna a darker roast. There are five levels of roast from City to Light Vienna (City, City+, Full City, Full City+, Light Vienna). Normally I only see a difference of one or two levels when I roast coffee.
More confounding was there were almost no audible cracks. The sound of those cracks is what I use these days to tell me when the roast is complete. The first cracks (popcorn popping) I did hear sounded like second cracks (Rice Krispies). Man, oh man. That was one confusing roast.
We'll see how it tastes in a day or two.
Ray
Edit: That was my 13th roast this year. Figures. (Insert eerie music here)