Precisely this. Lower your flame as you approach first crack. I'm not sure how pan roasting equates with drum roasting since the pan is open to the air so the environmental temperature is lower than if it were enclosed, but generally you should begin reducing heat about midway through the roast. As you approach first crack your heat is generally quite low. The cracks should be quite distinct.
On Saturday, August 5, 2017 at 6:51:56 AM UTC-7, Ray Varella wrote: > > Good Job Patrick, > Certain beans will go quickly from first to second crack, I observe this > with Kenya coffees quite often. > It could also be the heat of your roasting apparatus. > Try lowering the heat once you hear the first cracks, that should slow > things down a bit. > > Enjoy your coffee > > Ray > > -- You received this message because you are subscribed to the Google Groups "RBW Owners Bunch" group. To unsubscribe from this group and stop receiving emails from it, send an email to rbw-owners-bunch+unsubscr...@googlegroups.com. To post to this group, send email to rbw-owners-bunch@googlegroups.com. Visit this group at https://groups.google.com/group/rbw-owners-bunch. For more options, visit https://groups.google.com/d/optout.
