Oiling Italian Roast
Hey all!
So I have recently been having trouble with my Italian Roast oiling up extremely quickly after roasting. It doesn't oil when it comes out of the roaster at 450 F (2 minutes past 2nd Crack), but within a day or so all of a sudden it has oiled quickly.
How would you recommend savoring some of those volatile oils from surfacing? Gap between FC and SC is 3:30-4:00.
The same is happening with my Dark Sumatran which drops at 448 F. I would really appreciate any help you guys could give me on saving my beans.
I am aware that that Dark it is inevitable that the coffee with oil; however, it hasn't oiled this quickly before. The blend is comprised of a Brazilian, Papua New Guinea and Mexican.
Look forward to some chatter!!
--Aaron Jordan
Replies to This Discussion
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Permalink Reply by Mike McGinness on
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All I can say is good luck not having surface oils fast 2 minutes into 2nd! I was going to say EWWWW but won't. ;-) My darkest roast (and lowest selling) is my Vienna 30 seconds into 2nd...
That said roast faster from start of 1st to the near oblivion end of roast level you're roasting.
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Permalink Reply by Aaron Jordan on
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Ha ha, thanks Mike. I think we agree on the oblivion of that profile, however people do love it and is one of our largest sellers come winter time.
Anyhow, how quickly/slowly does 30 seconds past second oil for you? A couple days?
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