Subject : Indian Monsooned Malabar
Taste: Tobacco, Walnut, Peanuts
Roasting mechanism: Oven
After a moderately failed attempt at batch #1 - where i tried to slow roast initially and blast it with heat towards the end to draw out the oils (as suggested by third parties) , i ended up with a very dark, french roast that tasted mostly like tobacco. It wasn't half bad, but it was very... special. It had, afterall, been roasted to fuck.
I set up another roast today, adhering to more subtle roasting guidelines. Preheated oven @ 225 degrees celcius. I sat in front of the oven, observing the roast from start to finish, as not to miss anything.
1st bean of 1st crack started at 7 minutes, and the whole 1st crack lasted maybe 3 minutes from start to finish. 2nd crack initiated, more violently, around 13 minutes, after which i immediately took the beans out of the oven. At this point, some of the beans had drawn oil, while some hadn't, some were simply dark, and some not so dark. This is the woe of roasting in an oven, where you'll most likely have an uneven roast. It looks good, and it's now sealed to rest for atleast 24 hours before serving.
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