brazil daterra estate

texx

just finished my second ever roast started with 500 grams of BRAZIL DATERRA ESTATE sweet collection .
dont know but i may have taken it a tad to far .
i went well into the second crack and the temp when i pulled them off the heat was 239 degree's
i can see a few beans that have a small black divot in them .
they are a nice dark fairly even colour and glossy though .
the finish weight was 395 gr.
what is the cause of the little burnt divots ( its probably only in about 5% of them )? did i go to hot in the dying minutes or have i slightly over done them .
got a decent smoke screen happening at second crack too.

johno
should mention that i started this roast off at a more steady rate and brought them temp up a bit slower than my first roast this one took 23 minutes from start to the second crack .

mycuppa

on 1306553800:

just finished my second ever roast started with 500 grams of BRAZIL DATERRA ESTATE sweet collection . dont know but i may have taken it a tad to far . i went well into the second crack and the temp when i pulled them off the heat was 239 degree's i can see a few beans that have a small black divot in them . they are a nice dark fairly even colour and glossy though . the finish weight was 395 gr. what is the cause of the little burnt divots ( its probably only in about 5% of them )? did i go to hot in the dying minutes or have i slightly over done them . got a decent smoke screen happening at second crack too. johno should mention that i started this roast off at a more steady rate and brought them temp up a bit slower than my first roast this one took 23 minutes from start to the second crack .

Think you have gone a tad to far with this one Johno........as your first try, you may need to make a note to be kind and gentle on Brazils. Divots are the bean breaking down. Some beans have a weaker structure than others (density, hardness, moisture/age) and others can be just plain soft or were harvested and processed under less than ideal conditions. Last year I had a pallet of some highly regarded Colombian Supremo that would start to Divot on the first snaps of SC - behaving very differently to the previous lot I had been using. However, please don't think your Daterra is defective - it's a great bean and high quality. The actual divots (pieces that would have been dislodged from the bean - just like playing a chip shot in golf) are likely to be extremely bitter, so you may want to put the beans through a larger screen sieve. Next time try to pull your Daterra roast just on the first signs of SC if you can detect this.

texx

ok thanks very much taken note of the advice . i have worked out that once you are close you have to move quick and i was not quick enough . they were snap crackle and popping like crazy when i dumped them in my cooling tower.

raste3

Yo, I don

Brett H

This is all great info. Can we therefor infer that the Daterra suits brewing methods other than espresso because I'll admit to being meh about this bean in the past as a lighter roast espresso. My machine doesnt  have a PID so a gentler temperature extraction option is out.