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Homeroasting Chapter 3 - 2007/05/10 15:00 This thread discusses the Content article: Homeroasting Chapter 3

What a fabulous site. Can you tell me how altitude might affect the roasting? I roasted some Espresso beans in my Poppery II for the first time today. I was at 15 minutes and am not sure I heard a 'second crack.' I'm wondering if it takes a LOT longer because I live at 7000 feet above sea level.
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Re:Homeroasting Chapter 3 - 2007/05/10 21:03 The air is thinner yes -- and you are air roasting...
so.. Yes.
A roaster like this is less efficient with altitude.

Cool observation.
Colin is the Senior editor and creator of the CoffeeCrew.Com Website
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Re:Homeroasting Chapter 3 - 2007/09/12 12:57 Great article! Looking forward to the next chapter.

Just wondering if you will talk about how the amount you are roasting affects the roast or can large roaster roast small batches or do they need a certain batch size?
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Re:Homeroasting Chapter 3 - 2007/09/13 10:44 I certainly will talk about this - this is why I now eschew ultra-small home roasting sessions - I truly believe that it takes at least a pound of green coffee in the roaster to fully develop its potential. Colin is the Senior editor and creator of the CoffeeCrew.Com Website
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