Introduced a new element into the roasting equation today, a newly-designed roasting log and a stop watch – purpose being to help me control the roast and get repeatable optimum results – YEAH, RIGHT!
Obsessed with clocking everything, I ballsed-up. Couldn’t get the ‘Fall’ temp down anywhere near 100 C; Dehydration stage only lasted 3 minutes and roast romped up to 1st crack quicker than you could say “Burundi Ngozi Mugamera washed” by which time I was a bag of nerves and let it go well past 2nd crack for a near Naples roast, of which I’m not terribly fond.
Nothing to do but pour myself a large Hennessy Fine de Cognac and switch on the telly.
Next one will be better.