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Thread: Whats in my coffee roaster this week

  1. #1451
    Mal Dimal's Avatar
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    They do look a bit underdeveloped Janus...

    Perhaps try to slow the ramp to 1st-Crack a little, say starting at 12 minutes, with a reducing gradient towards 2nd-Crack such that you reach ~220Deg.C about four minutes later. The story is, to try and get to a point where the beans are fully developed, stop just on or before 2nd-Crack. This way, you will get a better idea of where your preferred profile for your ideal "in the cup" results may lie.

    Shorten up the ramp to 1st-Crack to get a brighter result in the cup, stretch it out a little to get a less acidic result, etc, etc. You need to keep good records of each and every roast batch, including in the cup taste results, otherwise you won't know which way to adjust your profile. It's all fun but you have to be disciplined in order to make progress, especially when starting out. After some time, you will have a better feel for the style of roast that produces the best results in the cup for you, and that is always the aim...

    All the best,
    Mal.
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  2. #1452
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    Thanks Mal, I'm colorblind, not sure it this is to blame or that the tryer only holds about 3 beans, but I struggle to get a good idea from looking at a coupe of beans as to how dark the roast is at that point. Might get a CS card to use as a reference tool.
    Thanks for the advice.
    Hugh.

  3. #1453
    Senior Member magnafunk's Avatar
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    Quote Originally Posted by Janus View Post
    Might get a CS card to use as a reference tool.
    Be sure to get one for the rest of us while you're at it

  4. #1454
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    Ah, well in the interim I'll print something off the internerd.
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  5. #1455
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    Roasting some old beans for practice.
    100g Brazil Cerrado, 10 min roast.
    Brazil Cerrado 100g, 10 min roast.jpg
    20170630-1 100g Brazil Cerrado.jpg

    Hmm thought i was hearing 2nd crack, dropped the 2nd roast at only 10.5 min.. ah well, all fun, darker next time, some beans quite dark though. Need to slow it down once first crack hits, but probably lower the heat before first crack. I'm putting the fan on high when i hear first crack and backing off the heat to try and extend the development, however it isn't slowing down all that well and the temp continues to climb.

    2nd roast:
    20170630-2 100g Brazil Cerrado.jpg
    Brazil Cerrado 100g, 10.5 min roast 2nd attempt.jpg

    Didn't end up with too much difference, 2nd roast is a bit darker, but i think probably still had a way to go before 2nd crack. Dumped around 215c, only 5 degree higher than the first roast.

    Comparison on tonight's 2 roasts, and the ones i did on Wednesday, by comparison Wednesday's are looking very underdeveloped.
    IMG_0696.jpg
    Last edited by Janus; 30th June 2017 at 09:01 PM.

  6. #1456
    Senior Member greenman's Avatar
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    I use a charge temp 10C lower for Brazil's with less density to avoid scorching and allow them to absorb heat evenly then gentle ramp up to first crack and by then I usually have enough momentum in the roast to kill the heat and coast the beans to the roast level I am aiming for.
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  7. #1457
    Mal Dimal's Avatar
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    Proof is always in the cup Janus, so even if the Cerrado beans were a bit old, it would still be worthwhile to run a taste session of each batch over the next few days, each day, and record your findings. You may be surprised in the differences each day makes and how each batch progresses differently to each other.

    It's all good and ends up in your bank of knowledge for later reference...

    Mal.
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  8. #1458
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    Took the plunge and bought a Behmor during the week. I've done two 200g roasts with a Peru Grace Estate organic. Both have been P2/B cycle.
    First roast didn't get to second crack as I panicked a bit and hit cool during the rolling first crack. 16% weight loss.
    Beans smelt a bit grassy, and now at day 4 they at least smell like coffee. Pulled a shot yesterday, was a bit fast, tasted sour and winey.
    Second roast yesterday, first crack at 10.20 mins second crack 12.55 and hit cool and opened the door 5 seconds into second crack. 18.4% weight loss.
    Beans smelt toasty (not burnt) initially and after a day are smelling pretty good. Not sure if I have taken them too far or not.
    Photos show both roasts with a side by side comparison with my usual Toby's estate woolloomooloo blend (in the rectangular container)
    Attached Images Attached Images

  9. #1459
    Mal Dimal's Avatar
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    G'day Robbo...

    The second batch may be a little dark but only the taste test will prove whether they they pass the quality benchmark for you.
    Start drinking them straight away mate, and record your impressions as each day goes by. Best thing to do really and gives you a starting point...

    Mal.

  10. #1460
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    100g Honduran Organic.
    Dropped at 210c by the analogue thermometer, heatsnob reading 185c.
    First Crack 8.5 minutes, this coffee was dense, 100g was much less in the measuring cup than the Brazil beans last week. It also needed more heat to get the rate of rise i was looking for.
    Might remount the BT probe at the bottom through one of the holes for the viewing window, when i use the trier it throws it off as it's near the hole. Early in the roast not a big issue, but towards the end when i want to look at the beans more often, it makes it nearly impossible to know the actual BT when i dump the beans into the cooling tray.
    Forgot to mark when i dumped the beans, think it was at about 11 minutes.
    First crack was at about 194c by the heatsnob, wondering if it needs any adjustment to the reading to give a more accurate reflection, i've read first crack is around 205c, should i add 10c to the reading on the roast monitor software?
    Lastly, again i'm colourblind, i can't tell what CS roast this is, thinking a 7 leaning towards 8?
    20170705- 100g Honduran organic.jpg100g Honduras Org 5.7.17.JPG100g Honduras Org2 5.7.17.jpg

    The last week i've had a headcold, so apart from the coffee being reasonably smooth, it's been imposslble to take tasting notes on the Brazil beans i roasted last time. The wife reckons they aren't great, to me it's reasonably smooth in the cup, which i guess is a reflection of having taken them to a darker roast.
    I could easily go hog wild and roast WAY more coffee than we can consume, this machine is great to use.
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  11. #1461
    Mal Dimal's Avatar
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    Haven't roasted a Honduras bean before so no experience to fall back on, sorry...

    Just looking at the last photo though, I would reckon that the beans haven't progressed very far along from 1st-Crack and will probably realise lighter roast characteristics in the cup. Might be worth trying them as a pour-over, filter or AeroPress brew before trying them as espresso.

    As mentioned before though, try drinking them each day in order to get a feel for how the flavour develops over time. Generally, beans roasted on the lighter side do better if they are allowed a longer time to degas and develop. One way to prove this for yourself, is to sample them each day...

    Mal.
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  12. #1462
    Senior Member artman's Avatar
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    Quote Originally Posted by artman View Post
    Did a 250g batch in the Behmor of my first ever roast of a "fancier" bean, Panama Typica. Can't wait to try it!

    Cheers
    Had an aeropress brew with these beans, wow, bloody nice! very flavoursome and very smooth. I only had one brew and gave the rest of the roasted beans away, need to roast another batch so I can sample as espresso too.

    Cheers
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  13. #1463
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    Thanks Mal, I've had an espresso with them this morning, nice creama, not too bright in the cup. Will try as a pour over too.
    one question, if you profile a specific bean, then go back and roast it again, assuming you mirror the previous profile will you get the same result by dumping the beans at the specific tempt you did on the profile roast, or is checking the beans still going to be necessary even if all variables are the same as the previous roast?

  14. #1464
    Super Moderator Javaphile's Avatar
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    If all the variables involved are exactly the same then the end result should also be the same. But if any of the many variable is different then the outcome will vary also.


    Java "Gotta love those variables!" phile
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    Toys! I must have new toys!!!

  15. #1465
    Mal Dimal's Avatar
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    As JP said...

    Mal.

  16. #1466
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    2 roast' this evening: 135g Brazil Santos, and 120g of Honduras. The last lot of Honduras was the most enjoyable cup we've had from the new roaster. Template not working on the roast monitor software, posted in the other thread about it, so i just used the same charge temp, and tried to stretch it after 1st crack.
    Noted the denser Honduras beans take more energy to get the rate of rise where i want it, to get first crack around 7-9 min, however as they hold more thermal energy, they are more difficult to slow down to extend development after first crack, might try backing off the heat and upping the air 5c before first crack, see how that goes. Would like a touch more development.

    The Brazil Santos took a similar amount of heat to get moving, the density was much lower (a lot more beans in the measuring cup for the weight by comparison), when i backed the heat right off, and put the air on full at first crack, these coasted along with a very slow ROR. They look fantastic too. I think i would have needed to keep the heat on to get to 2nd crack as they leveled out after about 4-5 min, so i just dumped them at that point.
    IMG_0761.JPGIMG_0759.JPG

    Thanks Mal and others for the advice, i'm loving that i can roast 100g batches, takes us about 5-6 days to get through a batch, so i'm able to use the roaster regularly
    Am sitting on an under developed bag of PNG Kimmel, can't bring myself to throw it out as it's been my favourite bean roasted in the stovetop shaker, and the old Brazil Cerrado i roasted a bit darker don't have much aroma or flavour, mixing them in small quantities with the Honduras, however even then it's taking away from what's proving to be a great SO cup, pour over and espresso. Pour over it's almost sweet, and the flavours are very clean.

    A lot of fun rediscovering beans, using a proper roaster is changing our opinion on a lot of the beans we have, some are shining, others i've been unable to get results to match the stovetop shaker.
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  17. #1467
    Mal Dimal's Avatar
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    The little M3 should give you a lot of flexibility with roast batch profiling, no doubt about it.

    Experimentation and the keeping of good records will get you where you want to be in a reasonable time. The progress you've made already is quite significant. Anyway mate, having fun while churning out great coffee is what it's all about.

    All the best,
    Mal.

  18. #1468
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    El Salvador RFA, wife has started rolling her eyes when I pull the roaster out. Have asked her to take some coffee to work to share with her colleagues. Not as an act of generosity..

    IMG_0777.jpg
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  19. #1469
    Mal Dimal's Avatar
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    India El.Hills 'AA' with Indonesia Sumatra 'C' and Peru CdS 'A'

    Roast day came around again a little earlier than expected.
    Think the new Brazen Plus from Andy has something to do with that...

    Anyway, decided to head back to an Elephant Hills based blend to kick things off for the Brazen.
    Combined with the Sumatra 'C' for the soft spiciness and earthy flavours, and the Peru CdS 'A' for this particular crop's 'zingy' acidity.

    The profile used is my pretty well standard one of late, except the batch was stopped a couple of degrees this side of the start of 2nd-Crack. Loads of blue smoke started to bloom everywhere when the beans were dumped into the cooler but dissipated almost immediately. Great aromas though. Also chewed a on a couple of errant beans that escaped while being transferred out of the cooler, and these were very yummy indeed.

    Copy of the roast profile below and post-roast photos attached.

    Mal.

    Blend Details...
    India El.Hills 'AA'... 350g
    Indonesia Sumatra 'C'... 250g
    Peru CdS 'A'... 150g
    Roasted Weight... 629g
    Weight Loss... 16.13%
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  20. #1470
    Mal Dimal's Avatar
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    Looking good Janus...

    Mal.

  21. #1471
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    Thanks Mal, do you blend pre or post roast? Those beans look great.

  22. #1472
    Mal Dimal's Avatar
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    Hi Janus...

    Usually blend before roasting unless any of the components of the blend are so different in density, or heat requirements, etc that blending prior to roasting won't get the best out of the beans. For example, if I want to add some Robusta to the blend or perhaps a very hard Central American or maybe a very soft, low altitude Brazilian bean.

    Most of the beans I normally roast are all very similar in most respects, for roasting together. Makes things quite simple and easy. I have a popper that I use for roasting small batches of Robusta when I feel the need and that works out Ok, especially as it needs to rest for much longer too, in order to develop the best flavours.

    Lots of experimenting ahead of you mate...

    Mal.
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  23. #1473
    Senior Member LeroyC's Avatar
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    Did a couple of batches today. A batch of Brazil Rose Diamond which is now almost permanently in my cupboard due to its versatility and the fact that I've got the roast profile really dialed in to get a good result.

    The second batch was some PNG Ulya A. I haven't had this coffee for quite a while and I thought it was about time I tried it again. One thing that struck me when I was weighing out the batch was how dense this coffee is which made me realise I might not have been giving it enough heat in the past. So I went for a fairly hot profile this time and it seemed to go really well. It looks good so I'm keen to try it -

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  24. #1474
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    Leroy, how is the Monsoon you roasted, talk on the thread was up to 14 days rest?

  25. #1475
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    Speaking of experimentation, how's this plan for profiling a bean?

    Plan to do several roasts of the same bean in the same session.
    Determine charge temperature by density, so start at the same charge temp for each batch and same weight.
    batch 1: push for first crack in 6-7 min mark, maintain heat, max fan at first crack, drop at first sign of second crack.
    batch 2: push for first crack in 6-7 min, drop heat (before or at first crack depending on density), max fan to extent to first sign second crack around 4 min later.
    batch 3: push for first crack in 11 min, max fan at first crack, maintain heat and drop at first sign 2nd crack.
    batch 4: push for first crack in 11 min, drop heat at first crack and max fan, extend second crack to 4-5 min later.
    **all batches dumped for cooling at as close to the same roast depth as possible.

    Am assuming there are several ways to skin the cat, even within each of those batch options, however i think above would broadly give me a range of roast options to try each day from day 1, maybe do a pourover blind test with the Mrs each day and take notes. Assuming we reach some agreement on which roast profile we prefer with some consistency over the course of 7-10 days of daily cupping, i can then take that batch profile and play with it even more (ie. charge temp variations, heat curve up to first crack, rate of rise after first crack, and roast depth)?
    Trouble with taking one of these initial batches and then mucking around with roast depth is, it might not turn out that the approach for that batch at a darker roast is going to get the best results in a lighter roast - Dimal i remember you saying for profiling taking it just before 2nd crack was the way to do it?

    I figure (happy to be corrected if i'm wrong) that running the air on maximum setting after first crack is pretty mandatory for any roast profile as you want to pull the smoke out of the drum to avoid the beans having a smokey taste - unless that's a flavour characteristic you're going for??

    Quote Originally Posted by Dimal View Post
    Hi Janus...

    Usually blend before roasting unless any of the components of the blend are so different in density, or heat requirements, etc that blending prior to roasting won't get the best out of the beans. For example, if I want to add some Robusta to the blend or perhaps a very hard Central American or maybe a very soft, low altitude Brazilian bean.

    Most of the beans I normally roast are all very similar in most respects, for roasting together. Makes things quite simple and easy. I have a popper that I use for roasting small batches of Robusta when I feel the need and that works out Ok, especially as it needs to rest for much longer too, in order to develop the best flavours.

    Lots of experimenting ahead of you mate...

    Mal.

  26. #1476
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by Janus View Post
    Leroy, how is the Monsoon you roasted, talk on the thread was up to 14 days rest?
    I won't get to try it properly until the weekend. I'll be sure to let you know though.
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  27. #1477
    Mal Dimal's Avatar
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    Quote Originally Posted by Janus View Post
    Dimal i remember you saying for profiling taking it just before 2nd crack was the way to do it?
    Well, that's what I prefer but you may not, hence the need to experiment to find out what you like best. Also, I use a Corretto and the profiles I have developed on my particular setup probably won't be transferable to a different roaster.

    Quote Originally Posted by Janus View Post
    I figure (happy to be corrected if i'm wrong) that running the air on maximum setting after first crack is pretty mandatory for any roast profile as you want to pull the smoke out of the drum to avoid the beans having a smokey taste - unless that's a flavour characteristic you're going for??
    Have to leave that one for one of our Drum Roaster CSers.

    One thing though, no need to push batches through as fast as you can. You're really aiming for a profile that roasts the beans evenly all the way through the bean and this will differ depending on the density of the particular bean variety. Initially, I'd recommend aiming for a total profile duration of 15 minutes with a post 1st-Crack time of 3-4 minutes built in to that. You could then try increasing or decreasing the gradient before 1st-Crack (while maintaining the same post 1st-Crack gradient) and then cup the results of each batch over a period of a few days, to determine what works and what doesn't.

    Another valuable tool, is to grind a few beans in half, using some fine emery paper or similar, in order to gauge the evenness of the roast through the beans. For example, dark on the outside and light in the middle might indicate that your heat input has been too aggressive, and vice versa...

    Keep good records of all results and you will build up a valuable library of profiles with cupping outcomes to help you into the future...

    Mal.

  28. #1478
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by Dimal View Post
    Well, that's what I prefer but you may not, hence the need to experiment to find out what you like best. Also, I use a Corretto and the profiles I have developed on my particular setup probably won't be transferable to a different roaster.
    Yeah honestly I've never really been able to take a bean to right on the first snaps of SC and have a great result.. always ends up being too 'darkroasty' in flavour. Am not sure if I'm missing something as many members here take many of their roasts to the first snaps of SC. Always get better results either 30s or 1m before hitting SC (estimated based on previous roasts..)
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  29. #1479
    Senior Member greenman's Avatar
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    Quote Originally Posted by Janus View Post
    Speaking of experimentation, how's this plan for profiling a bean?



    I figure (happy to be corrected if i'm wrong) that running the air on maximum setting after first crack is pretty mandatory for any roast profile as you want to pull the smoke out of the drum to avoid the beans having a smokey taste - unless that's a flavour characteristic you're going for??
    Every roasters' air flow set-up will differ. On my perforated drum roaster I have an air pulser for the internal fan, I activate the fan when I reach 150C pulsing for one second at one minute intervals to disperse smoke and chaff, I manually run fan more during later stages of roast if required.
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  30. #1480
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    Ok, the quest has the fan running constantly, even on the minimum setting. I'm not sure why the fan doesn't turn off on the minimum setting, was wondering the other evening if it's due to the smaller batch size, maybe the ROR would be too high on 150-200g batches if there weren't some extraction? Maybe i'm not understanding heat dynamics, i've seen there's a hack provided by Quest to change the fan so it does turn off at the minimum setting, unsure if i'd want that or not... lots more experimentation with the roaster before i would know.
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  31. #1481
    Mal Dimal's Avatar
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    Quote Originally Posted by simonsk8r View Post
    Yeah honestly I've never really been able to take a bean to right on the first snaps of SC and have a great result.. always ends up being too 'darkroasty' in flavour. Am not sure if I'm missing something as many members here take many of their roasts to the first snaps of SC. Always get better results either 30s or 1m before hitting SC (estimated based on previous roasts..)
    Nothing wrong with that mate, it's what you prefer and that's what counts.

    There's more going on though than just how close to 2nd-Crack one takes their batch profile. The profile leading up to 1st-Crack is also very important as is the gradient post 1st-Crack and the point at which you dump and cool your beans. Even though I take a lot of my batches close to or just on 2nd-Crack, the resulting brews are always very complex, rich, sweet and interesting. Wouldn't do it otherwise. This is what works on my system and probably can not be transferred to another roaster unless the whole system (including ambient conditions) are identical.

    Main thing is to experiment every now and again, otherwise you won't know what is possible from each of the beans you have available. I've been doing this for about 15 years or so and still experiment with pertinent profile parameters on a regular basis, always keeping notes of what I've done and what the end results were like. Not all outcomes are ones that I would want to repeat...

    Mal.
    Last edited by Dimal; 14th July 2017 at 08:11 PM.
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  32. #1482
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by Janus View Post
    Leroy, how is the Monsoon you roasted, talk on the thread was up to 14 days rest?
    Got to try this Monsoon Malabar properly today. I've been using a bit of it in espresso blends this week for my morning cap and it seemed to be ok, but today I tried it in an Aeropress brewed at my usual ratio of 1:12. I gotta say I quite liked it. My favourite is still a nice sweet, fruity Central or Kenyan, but I really enjoyed this MM today for something different and am keen to see what it's like as a SO espresso over the weekend.
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  33. #1483
    Senior Member simonsk8r's Avatar
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    Thanks for that Mal, that was really helpful. Not sure if I have many options regarding pre-First Crack ramp up etc, Behmor 1600 has automatic options with 5 different profiles, so I might experiment more with those.

    Even though I've done over 100 roasts on it, I still don't really understand the different profiles and their effect on the bean.. that's why I've mainly focused on FC/SC etc. I understand their different heat application and different gradients and timings etc (the 'what'), but don't really get the why and how it affects the end result, and why to do it a certain way/profile instead of another etc. But will experiment more for sure, I just don't know a solid resource I can study up on to understand it. I know the manual refers to softer/denser/smaller/larger beans and what profiles are better... maybe I'll look at that a bit. Thanks heaps
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  34. #1484
    Mal Dimal's Avatar
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    Most welcome Simon...

    A couple of very useful places to look for inspiration are...
    https://coffeecourses.com/blog/,
    https://bootcoffee.com/resources/, and
    Coffee Roasting - CoffeeResearch.org

    Hope some of this is useful to you.

    Mal.
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  35. #1485
    Senior Member simonsk8r's Avatar
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    Ah that's great thanks heaps, I just get confused with the varied information on roasting (stopping here, ramping here, pull back heat here etc etc etc), will have a good read thanks 😄
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  36. #1486
    Senior Member LeroyC's Avatar
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    Man I'm really enjoying this Monsoon Malabar. I like it a lot more than I thought I would. I've read taste descriptors in the past that were along the lines of - earthy, musty, spicy, muddy, etc. Very rarely have I seen any reference to sweetness, but I'm definitely enjoying some sweetness in my MM roast, both as espresso and Aeropress. It definitely has more body and I guess is somewhat earthy. I like the spicy description, but for me it's more like sweet spices than savoury spices. It's reminding me of rich things like spiced rum, mulled wine or Christmas pudding.
    It makes for an interesting experience when brewing espresso due to all the crema. It's more like froth than the crema I'm used to! I had a laugh. See this photo where it has pretty much filled my espresso cup that is normally only just over half full when making an espresso with other coffee. It certainly adds to the mouthfeel when drinking it, the first one I had yesterday felt like it was 95% froth.



    I'm also enjoying it in my milk coffee, both as a blend component and on its own. It pretty much rules out latte art though due to the big lump of frothy crema on top! Here's a pic of this mornings coffee. I'll post a video too at some stage if I can get it uploaded.

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  37. #1487
    Senior Member LeroyC's Avatar
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  38. #1488
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    Ah wow nice, yeah I think the Honduras bean responded really similar for me in espresso, loads of crema (did seem more like froth haha), and had a nice lingering sweetness with alot of earthy and spicy notes. Nice extraction too there!

  39. #1489
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    Roasted 2 batches of Ethiopian Harrar last night, meant to do 1, wasn't happy with the first so went for round 2.
    Felt like it needed a lot of heat to keep the BT rising, using the usual heat settings i've had for this charge size, the curve was very flat, ended up having to run a very high heat setting after the first few minutes to get the ROR on track. When i heard first crack on the first roast i turned the heat off and fan onto full, however the beans didn't carry the heat, and i ended up dropping them into the cooling tray as the BT had stopped increasing, they only appear to be around a CS6-7 - though they did stay in the drum for a good 4 minutes after 1st crack. First crack was about 11-12 minutes. Bean roast looks pretty uneven
    2nd batch instead of loading them with the heat off, i kept the heat on to push the curve up, first crack around 8 minutes, again i dropped the temp and max fan at FC, thinking the higher ROR would allow me to coast them through to first crack, no luck again, another 4-5 min to dumping the roast. This was slightly darker. Am going to do side by side pour over comparisons over the next 10 days to see how they differ and how they develop.
    Figured out the template thing too, so i'm now saving templates which i can load to use for reference on future roasts.
    * these beans are quite varying in appearance, not an even looking roast and lots of different sizes.

    Looking at a Beanbay order, Yirgacheff (because everyone seems to love it), PNG Mt Ambra, and i want to try an indo, leaning towards the Aceh as the description says it's great in milk based drinks, which is what we predominantly have at home. The Sulawesi gets a great wrap though too.

    2nd roast profile, first didn't save for some reason:
    20170718-120gEthHarrar.jpg

    Thinking i need to mount the heatsnob through the hole next to the viewing window, you can see it's affected each time i pull the tryer out, means i can't accurately record the temperature when i dump the batch into the cooler, making it tricky to replicate roast profiles. Am so hit and miss though, figure i've got months of experimentation to go before i start getting enough of a grip on the roasts and beans to feel like i need to hone in on the variables.
    Last edited by Janus; 19th July 2017 at 12:46 PM.

  40. #1490
    Senior Member greenman's Avatar
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    Hi Janus, it takes a while to get to know your roaster and it's vagaries, natural Ethiopians can be tricky due to the variation in bean sizes, I roasted some Ardi yesterday, I kept the heat up to them until I had a very vigorous first crack taking it to the level I wanted it for filter.
    Enjoy the journey
    Trevor
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  41. #1491
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    Did a blind tasting tonight, measured out 15g each of the Colombian roasted on 14th, and the 2 batches of Ethiopian roasted yesterday, pour over. Realised enjoying coffee is very different to tasting to try to discern flavours. We struggled to discern any flavours, comparatively we could differentiate the Colombian from the Ethiopian by aroma and taste. Both Ethiopian batches tasted the same and smelt the same. The Ethiopian was roasted a bit darker than the Colombian, so the Colombian had a bit more sourness/acidity to it, however also more pronounced flavour (whatever that flavour was), the Ethiopians were not sour but had less flavour/body. Comparing the aromas of the Colombian to the Ethiopians, i got a bit more spice from the Colombian, and then sniffing the Ethiopian something like stonefruit - plumb or cherry or a like out of a packet not fresh. My wife didn't get that, maybe i was trying for floral overtones in my head...
    Is that basically what tasting is, i guess you get better at picking flavours the more you do it.
    Using the drum roaster, the necessity to rest the coffee is quite obvious, 7-10 days post roast we are usually enjoying our morning espresso the most.
    Will keep at it, time for a beanbay order, reckon my beans are all over a year old, unsure how much effect this has on flavour, good to try some younger beans.
    LeroyC likes this.

  42. #1492
    Mal Dimal's Avatar
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    G'day Janus...

    There's quite a few references to "Cupping Coffee" in the "Cup Tasting Room" category, such as the one below found by 'KK'. Worth a read...
    https://noquartercoffee.wordpress.co...roasts-part-2/
    Plenty more to be found as well that should be helpful...

    Mal.
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  43. #1493
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    Thanks Mal

  44. #1494
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    150g Zambia Terranova, went well. Great aroma straight out of the roaster. Ran the gauntlet and dropped without using tryer to maintain integrity of data - the wrong way to approach it i know.

    20170720-150gZambTerra.jpgZambia Terranova 150g 20.7.17.jpg

    The Ethiopian i roasted the other day is starting to come good, i've been unimpressed with it so far, ground some up today and the aroma was fantastic, much improved. Flavour ok not great, got a fair bit of channeling today for some reason (still working on the VST - got an ebay coffee disperser on the way)
    Dimal likes this.

  45. #1495
    Senior Member LeroyC's Avatar
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    Colombian ASPRO Timana yesterday. No pic sorry.


    Ethiopian Yirg Natural today.

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  46. #1496
    Senior Member greenman's Avatar
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    Costa Rica San Marcos Geisha 250g roasted to 8min30sec vigorous first crack before cooling for filter brews.
    Guatamala El Socorro washed Maricaturra filter roast 500g, these babies are the size of footballs!!!!
    DesigningByCoffee, Dimal and Janus like this.

  47. #1497
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    I've been wondering are the high end beans like the geisha going to taste good any way you roast them or do they often have a sweet spot you need to hit to get the flavours that score them so highly? Campos has a Columbian geisha for sale as beans today when we grabbed a coffee on the way to the park, was noted on the label "for filter brew", is it because you get the cleanest flavour and aroma in the lighter roasts, and the filter brew will have less of the associated acidity?

  48. #1498
    Senior Member simonsk8r's Avatar
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    Yeah I would definitely say the roast would matter, and definitely some coffees characteristics would shine much better through a lighter roast/filter brew, that's not to say it wouldn't be delicious in espresso, but the flavours would 'express' themselves better in filter. Espresso tends to be more intense and can sometimes be harder to discern all the intricacies, but yeah it definitely definitely depends.

    I bought a pack of Thinktank 90+ coffee once, apparently roasted as an "omniroast", meaning a roast that can be used equally for filter and espresso (which I'm not quite sure about and would love to research this more... sorta a roast smack bam in the middle), tried it in filter and espresso, espresso was very intense, acidic and incredibly juicy, filter was more delicate and I could pick up on the subtleties more. Thoroughly enjoyed both, but filter it really shined. Filter was definitely cleaner and less overwhelming.

  49. #1499
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by greenman View Post
    Costa Rica San Marcos Geisha 250g roasted to 8min30sec vigorous first crack before cooling for filter brews.
    Guatamala El Socorro washed Maricaturra filter roast 500g, these babies are the size of footballs!!!!
    You've got some El Socorro. Niiiiiice. I've tried their washed red bourbon a couple of times and have quite liked it. A little difficult to roast, but very nice when I got it right. My supplier currently has the Maracaturra as well, but I haven't tried it yet so would be keen to hear what it's like. They've had other ones from them in the past too, maybe a Pacamara or something like that I can't remember.

  50. #1500
    Senior Member LeroyC's Avatar
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    Behmor Coffee Roaster
    Quote Originally Posted by Janus View Post
    I've been wondering are the high end beans like the geisha going to taste good any way you roast them or do they often have a sweet spot you need to hit to get the flavours that score them so highly? Campos has a Columbian geisha for sale as beans today when we grabbed a coffee on the way to the park, was noted on the label "for filter brew", is it because you get the cleanest flavour and aroma in the lighter roasts, and the filter brew will have less of the associated acidity?
    It really depends on a variety of factors. I haven't tried anything too extravagant, but from what I've tried and from what I've read sometimes they can be quite difficult to roast. And yes quite often people do try to roast them a little lighter to ensure the sweetness and acidity isn't muted at all. This obviously does mean that they often only suit soft brew methods (or lever espresso).
    matth3wh and Janus like this.

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