Coffee bean baking record oven baking Panamanian coffee beans

Today I baked some panama, 36 grams in beans, 29 grams out beans

Baking time process:

Dehydration:

1-6′ =150°(damper closed)

6-11′=150°(open damper)

Temperature rise:

11-14′30″=160°

15′10″-16′30″=170°

19′50″=180° (with a slight cracking sound)

20′30″=185°

21′35″= (sporadic and explosive)

23′13″= (starting beans)

fan cooling

Appearance:

The beans are oily, plump, free of wrinkles and black spots, reaching a deep city roast.

Personal conclusion:

This time baking in the oven, the more difficult thing is that the baking temperature is not well controlled, basically by observing the color of beans to judge

Dehydration period, then adjust to high temperature baking, oven into 180° or so, about 1 'has been close to a burst of color, as shown above

21′35″ appeared after the explosion of 15″ beans personally feel more appropriate, but this time 23′13″ beans before the frequency of explosion, estimated to be two explosions, beans after observation has reached the stage of deep city baking, think this baking failure! (The above is only personal opinion, for the reference of friends who use the oven)

My oven and thermometer:

Bean effect (flash):