I reckon you might need another grinder
2 roasts today, Aceh and Yirg.
Aceh load 210c, cool 214c, 14.08%:
Yirgacheffe, load 210c, cool 206c, 12.5% pour over roast):
Just loving the brews from the previous batch. So rich, fruity and sweet; great combo...Blend Details...
PNG Mt.Ambra 'A'... 400g
Indonesia Aceh Danau Laut Tawar... 350g
Roasted Weight... 637g
Moisture Loss... 15.06%
This batch, I'm trying the Aceh Danau and Guatamala Jacaltenango in place of my usual standbys for this blend. Will be great I believe.
Usual profile as per recent batches, and stopped at ~220C before 2nd-Crack got started. Wonderful aromas emanating from the bean cooler again, forecasting lots of promise in the cup in a few days time.
Blend details with Profile and Post-Roast photos attached below.
India El.Hills 'AA'... 350g
Indonesia Aceh Danau Laut Tawar... 150g
Guatamala Jacaltenango SHB... 150g
Ethiopia Sidamo Guji... 100g
Roasted Weight... 636g
Moisture Loss... 15.2%
Mal, I notice you often extend the time from around 140 to 160c, ie. reduce the ROR in this portion, is there something happening flavour wise in this zone that youíre looking for or is it something to do with the roasting equipment?
Last edited by Janus; 12th November 2017 at 04:59 PM.
If you take a look at the Profile mate, you will get a better idea.
With roasting for filter/manual type brews, I've just been stopping the roast before the onset of 2nd-Crack, which in my case, has been around a bean mass temperature of 220C, about 2.5-3.0 degrees C before 2nd-Crack snaps can first be heard.
This may not translate directly to your roaster though, so you will probably have to experiment a bit...
*Inspired and running over to Behmor to roast*
Thanks Mal. Comparing mine, I spend on average about half the time in this temperature zone, might play around a little one night, do a few roasts of the same beans and see how the flavours develop depending on the time spent in that temperature range.
Iím not sure if using air to slow the temp rise will have a different effect to timing a reduction in the heater setting to get the same ROR result...?
Did a cheeky little 114g roast with the Ethiopia Sidamo Ardi Naturals, ended it 20s into Rolling FC, something which I've neeever done before, I've always ended filter roasts just after end of FC. I'd say the end colour is CS 5 or 6, have never taken it that light haha, and 13.16% weight loss. No idea how it'll taste.
Let the excitement begin!!!
I have been roasting that light for the last three batches simon. I think Iíve read they are called cinnamon roasts but being a newbie roaster I canít say for sure. It was a little bland the first few days but had improved greatly after about a week. Today I even mixed it with a medium roast of the same blend and used it for a long black and a flat white. It wasnít bad at all and not as acidic as I would have expected.
And I love experimentation like that, given me ideas!!
Would be interesting to try doing it both ways and then decide which works best...
Last edited by Dimal; 13th November 2017 at 12:16 PM.
Last edited by Dimal; 13th November 2017 at 03:20 PM.
iíve only opened the door for cooling. the first time, I only cracked it, and after tasting how much cleaner and fruity the coffee was compared to my regularly-cooled filter roasts, I decided that the cooling cycle was the issue. so now I go full-bore on cooling. the yirg and the sidama Iím roasting at the moment have never tasted so floral and lemony. still got a way to go, but now I can drop when I want, instead of having to anticipate the end of the roast.
for what itís worth, I know some people like their filter different, so hereís how I like mine: floral/fruit-forward, with as little roast characteristic as possible.
Awesome, yeah I prefer my filter brews the same! At what point do you usually pull your filter roasts, after first crack has finished or during?
And yeah I only preheat the Behmor for 2 minutes without anything inside there, just chuck it on standard P2 and when 2 minutes are done I stop and put in the drum and chaff tray. Without really 100% knowing whether this has any benefits at all, but just a common practice I've seen.
I'd love to look into getting a temp probe put in but have no idea how to go about that.. may need to do a search, I think drilling a hole into the Behmor is required isn't it hehe
Just roasted up another batch of this lovely Peruvian from the Cajamarca region in the north. Roasted it quite light this time to try to optimise it for filter brews.
I need to roast more frequently, find we run out of coffee before the next roast has had more than a day or two to rest.
Might try the new Colombian beans tonight, pretty hard to go wrong with coffee from Colombia as far as i can tell.
If I know this is going to happen (that is.. WHEN), I've gotten into the practice of roasting up a quick batch for filter brews which haven't tended to need as much rest, so it's a nice little week or so phase of filter brews before the espresso brews are ready to go again
Now that Andyís figured out the issue wth my templates, I can go back and replicate the early yirgacheff roasts which I got more of the citrus notes from. Stoked.
Colombian Volcan Galeras Special, what a lovely bean to roast. Loaded 210c, cooled at 212c. 16.8% moisture loss:
Rati Hartmann, figured try for a filter roast to start, 210c load, 202c cool. 13.4% moisture loss. A chaff monster! Smells good while cooling.
Last edited by Janus; 15th November 2017 at 09:54 PM.
Had lots of great roasts through recently, but I've just done a two profile Ethiopian Sidamo Guji blend. Both 800g roasts.
First was roasted a little slower to first crack, then slower from first crack-drop, which was dropped about 5į lighter than normal at 215į. The second was a faster and darker profile taken to 221į. The slower & lighter this morning was a super sweet, light-mid bodied berry explosion with some zing remaining. Will report on the second asap.
Profiles and pics for those interested (you can actually see roast depth difference in the 'plumbers crack' bum fluff Ö
20171115-SidamoGujiSlow&Light800g25amb.jpg IMG_1487 2.JPG
20171115-Guji-Fast&Dark-25amb-800g.jpg IMG_1488 2.JPG
The beans look great.
I've been loading with the temp recording around 210c, i note you're loading near 150c. Just wondered if there's something i can learn there? Also your hard and fast roast is a good 4-5 minutes longer than the time it'd take me to get to cooling, and the long roast is longer than any i've done.. lots still to learn.
Your post is good timing, i've been looking for the citrus notes from the Yirgacheffe that i'd gotten earlier when i first started roasting it, and then the RM templates weren't loading so i'd not gotten my head around how i've treated the beans differently more recently - recently the citrus is not as present in the cup. Turns out the earlier roasts were longer roasts than what i've done recently. Will go back and try a few longer roasts with this bean now to see if i can get them back. Thanks
So much is about your roaster dynamics and trial and error. Are you using a Corretto? I can't remember…
Around here, with the cold winters, I couldn't preheat as high as you are, so I've found a good, repeatable preheat (around 110 or so in summer up to about 140 in winter) that keep a consistent turning point. Seat of my pants, I would guess that a higher pre-heat would push the chamber/roast temperature higher faster – perhaps without giving the beans a good length of time to gently develop inside. All you can do is trial
As to the overall length of time, these roasts are with an 800g batch. If I roast a half batch (350g or so) it is about 5 minutes faster - 17-18mins. It is just the way the beans need to roast in the larger batches – and all developed by tasting and seeing ie an 18min 750g batch was too sour and grassy - so kept stretching it out until it came good!
As a basic principle though I've found Sidamo/Harrar/some Indo's like a faster, lighter roast. Yirg,Centrals/PNG/China etc like a medium profile to just before second crack, and Brazil likes a slower more gentle roast just into second crack. Just my findings though
so i've done a few roasts this week, mainly the sidama, though i did a couple of gambala today...playing with getting to 20% DTR (previous roasts being around 8-9% and being fruity but cerealy). long story short....i think i need a BT probe, because i think i'm getting my filter roasts too hot and they're coming out dark and tasting ashy. artman's setup looks amazing, and luckily the previous owner of my behmor drilled the drum, so no need for me to get out the power tools. figuring a bead, heatsnob, and a cheapy set of windshield wipers should do the trick.
any of you guys use macs? what's a good compatible roasting software?
also, does anyone else specifically roast to DTR?
did another sidama yesterday. read about extending the maillard stage, and thought Iíd give that a go as up until now Iíve been racing to first crack. started by dropping the batch size to 227g. started off p5 double drum, then p4 and regular drum at browning (7:20), then p2 and double drum at first crack (10:30-11:40), dropping at 15% dtr (12:27). made a french press of that this morning, and itís tasting acidic, sweet, and a little floral. i think this is a good start!
first crack seemed short and a little weak...maybe I need to leave it at p4 until rolling first crack next time.
A few roasts with some lighter drops.
Both a Guji and a Sulawesi Blue (roasted independently for a Mocha Java Blend) dropped around 5į earlier than their usual - 216į and 218į respectively. Both are sweet, zingy and super juicy! I am loving the lighter roasts as a spro, although you do loose some of the chocolate through milk.
Also a Yirg single origin with a slightly slower roast ramp overall – Yirg is just one of the all-round favs with all of my client-mates! A real hero-bean.
20171123-Sidamo-Gjui-20amb-800g.jpg 20171123-SulawesiBlue-20amb-800g.jpg 20171123-Yirg-20amb-800g.jpg
I'm sure Matt realises the very tongue-in-cheek intent of my comment mate...
We've been partners in crime here for many years.
Do not pass go – do not collect $200. Guess it's back to square one for me on my coffee journey!
Darn auto-correct - when will it learn that "sp-ro" is a genuine word! (sorry about the hyphen - only way it will keep it in!!)
Need to contact Oxford's about that now…
some people like their lattes how winston churchill liked his martinis. a cup of steamed milk, waved in the direction of the espresso machine.
Have been roasting every 4-5 days, lazy about posting though, Iím finding it useful to plan the roasts in a book first, then try to follow, having a written road map and comments makes it easier to make adjustments and to follow a profile than just using a roast template.
Tonight I started with a mix of old beans first roast, tried to slow the roast a bit from 140c and extend development with a cooling drop temp about 10c above first crack.
2nd roast Colombian Galeras, roasted to 207c, 15.04% moisture loss:
3rd roast Yirgacheffe, trying to find the citrus notes, think Iíve been going too fast into first crack so I slowed it down slightly, then dropped to cool at 201c, previously Iíve been at 205 before first crack finishes (normally starts 192-194c). 13% moisture loss.
Have been roasting the Yirgacheffe every time i fire the roaster up, hoping I hit the nail on the head at some stage (or find the needle in the haystack..).
Seems a lot of it is knowing your roaster, if you have a plan for how you want the roast to go, itís how to manage air and temperature, and when to make adjustments to keep the roast on track. Of course having a plan and sticking to it doesnít mean the coffee tastes good, though it does make ruling out profiles easier..
Last edited by Janus; 3rd December 2017 at 09:24 PM.
Time for a slightly lighter roast this week I thought...
Still stuck with my current profile up to and after 1st-Crack but dropped the batch and cooled a smidgen earlier at ~216C. This is about 7.0C before the start of 2nd-Crack. Aromas coming off the cooler were more subdued that usual but to be expected I suppose. The aroma that could be detected was very sweet however.
Will be an interesting try-out in a couple of days time...
Copy of blend info with Profile and Post Roast photos attached below.
India El.Hills 'AA'... 350g
Indonesia Sumatra 'C'... 250g
Ethiopia Gambella Naturals... 150g
Roasted Weight... 647g
Moisture Loss... 13.73%
Those beans look good Mal
I seem to remember you scoring a Brazen not long ago, interested to know if you're using it regularly, any review comments? We're doing a lot of pour over these days, so wondering if a drip machine might not be a good idea, espresso at home is a tough thing to reach any consistency with if you're not keen to burn through a lot of beans dialing in... (let alone channeling etc..)
Yirgacheffe pretty clean as pour over tonight, only one day in though. Hint of the citrus I think however Iím getting over a head cold so my sense of taste is pretty poor.
The Yirgacheffe is tasting and smelling great in a pour over 2 days post roast. Itís amazing the small changes in roasting that can lead to such dramatic differences in flavour. Canít say that there are clear aromas coming out of it, but it is rich and smooth. The aroma is really pleasant, thereís good body and not too much acid whilst still not having a ďroastyĒ side.
Maybe a hint of strewed apple or something. Oh no Iím turning into a wnker
Edit. As it cools the acidity is becoming more apparent, not unpleasant, but a bit of tanginess.
Last edited by Janus; 5th December 2017 at 04:41 PM.
Had an espresso at day 2, flavours just popping. Can't wait to try it as it develops. Might need to roast another batch as it's my last bag in the stash (except some robusta) but luckily have a monster stash of greens on their way including Panama geisha don Pepe and Rati black honey, can't wait!