My second round of pan roasting involved a Mercanta offer sample (about 95g) of peaberry from Finca Alaska, El Salvador that was about 8 months past crop, but after a week of Robusta-Catimor brews, this was amazing. Of course I could taste a hint of underdevelopment, some light scorching and tipping. This one was way more palatable than the first pan roast, and was a huge improvement over dark-roasted Robusta.
The roast went about 18 minutes with first crack occurring from the 13-15 minute range. I heated the stainless wok on medium heat for 5 minutes before roasting, added the green coffee and covered with a glass lid. I shook the wok every 10 seconds and kept the lid on throughout the roast for heat consistency and retention. When the beans began to yellow and steam, I increased the heat a little and lifted the lid about a centimeter for a couple of seconds. As they neared first crack, I agitated with a touch more force, though with the same frequency. When there was a considerable buildup of chaff, I lifted the lid and blew it into the sink (about 5 seconds off the heat source). At the end of the roast, I turned off the gas, removed the lid and took the pan with a wooden paddle outside to agitate and cool the coffee while blowing the chaff away. This took about 5 minutes.
I weighed the batch (79g) to check for moisture loss (17%).
Next up - Ethiopia Beloya from 90-Plus!