Graphing Costa Rican in Air Popper

I got my air popper on Black Friday as stated in (Air Popper Roasting Part 1). I did a few test batches just to learn about my machine, not actually trying to make good coffee. I procured some beans from Bodhi Leaf via Ebay. It was a Costa Rican Coffee. My buddy gave me a bag of green beans so I didn’t have all the details on it (elevation, etc.) So I volunteered my wife to help me by telling her it will be utilizing her Bio-Chemistry degree. She bought it.

I set up my station outside and got my wife a timer, pen, paper and an infrared thermometer. Her job was to take temperatures every 30 sec. I know that this does not actually use her Bio-Chemistry degree and it is a pretty large interval when dealing with a 5 minute roast.

Here is the table of date we collected:

Costa Rica
Time	Temp		Ambiant Temp	87	Sun
0	85.6			73	Shade
30	268.3		Warm UP	2 min
60	341.2		1st Crack	207
90	375.6		2nd Crack/Removal	345
120	403.3
150	424.5
180	437.7
210	450.5
240	447.9
270	455.9
300	465.9
330	473.9
345	removed

I then graphed it to see if it compared to some of the other graphs out there for roasting coffee.

The drop off at the end is when I pulled it off. I’m still learning how to use Excel.

The one thing I noticed is that air poppers don’t have that high start temp and drop like drum roasters do, because they don’t have a drum. I have to wonder if that doesn’t burn the outside when you drop beans into the hot drum (let me know). The drying period is very aggressive. My thought is that an air popper dries much faster because it doesn’t ever have time to create any type of pressure. Once the moisture is hot it is up and out of there.

I brewed it in the V60 and it was nice cup. Costa Rican coffee isn’t known for having amazing characteristics so I wasn’t looking for much, but there was some nuance.

I really liked graphing the roast and it is really helping me understand what is in my cup. If you have any insight you would like to share, please do so.