What was your roast profile Simone?
What was your roast profile Simone?
had 400g in the BM, 1st snaps of FC at 12 mins, RFC around 13 mins, then tried to back the temperature off to SC. All seemed to be going well, then the temperature suddenly shot up at around 16 mins. But all I could hear was a few minor snaps, so dithered over it, and think I waited too long. Dumped at 17 mins.
Did a lot of fiddling with the HG all through the roast to try to slow things down, may have been over successful up to FC, not successful enough afterwards :-/
Looked like CS9-10, but some of the beans looked like they were darker on one (or both) ends too -- is that tipping?
Pretty good looking profile Simone.
The dark ends do sound like tipping (as much as I can tell without seeing the beans!), that would have happened at the 2.5 minute mark where you were applying a little too much heat. Back the heat off a little during your 1.5-4.0 area of your roast (which is a little steep) and they will should disappear. It will extend your time to first crack by about a minute which will stll be ok.
Im also curious if your second crack marker is in the right spot. If it is then you were in 2nd crack for 2 minutes.... a little long for most beans. I would be tempted on dropping your beans into the cooler a lot earlier ( <30 seconds after second).
The only other thing to try changing in that profile would be to back the heat off a little at the 15 minute mark too, the sharp rise there is either the beans going exothermic (adding their own heat) or you getting impatient and to finish
Try and keep the 1st to 2nd profile a little smoother and you should get better results in the cup.
All in all, its really a good looking profile and you are not far from getting great home roasted coffee.
Too right Andy, [smiley=thumbsup.gif]
Thats why I still like to go with small batches (80-100g) in a popper before committing to 700-1,000g batches in the Corretto. This will allow you to identify the milestones for a particular bean; when FC starts (Temperature not time), when it starts to roll, FC exothermic effects, when Rolling FC finishes, when SC starts (Temp), any observable exothermic results around this time and then when Rolling SC starts.
Once youre armed with this info, you can then calculate a profile or two. By way of example, Ive attached your profile from above with a calculated profile curve in yellow. The ramp to Rolling FC is between 14-15C/Min, heat then reduced to realise a ramp of about 5C/Min to the start of SC at 17minutes. Ive never cupped this bean before so dont know if it benefits from going into Rolling SC or just a stretched Lazy SC. Either way, once you start cupping the results you can make decisions about the benefits or otherwise of doing this.
Thats roughly how I go about developing profiles for the Corretto Simone. It is really advantageous to have an old popper on hand though for doing the initial roast samples (for new beans/crops), coupled with your thermologger/CS Roast Monitor Software you should soon be able to "dial-in" your profiles in order to achieve planned outcomes. Thats when the real fun begins in my opinion... ;)
All the best, :)
Hi Andy & Mal, thanks for the detailed replies :)
So -- slower at the start -- for some reason I had this idea that the temp should ramp up more quickly at the start *:-?
The SC marker is rather dubious -- FC seemed to go on forever, til 14 mins then at 16 mins I get this pitiful little snap. So Im like "was that it??" and ended up keeping the roast going another minute in the hope of hearing something more unambiguous *:-/
The sudden burst of enthusiasm at 15 mins was all the beans -- there we were, putting along so nicely, then kaboom! Id never seen this exothermic thing before; thought it was meant to happen during FC (?)
Point taken about smaller trial batches, Mal -- too bad I never had a popper, just a totally uncontrollable iRoar that I could never hear FC with anyway! But wouldnt a popper go way too fast (just like the iRoast)? Or are the temps at which various events happen that repeatable (for a given bean)?
Anyway, Monday being roast day, I just had to have another go -- sadly without the benefit of all this good advice, so probably still too fast at the start *:-[ and for some reason much more wobbly. Got FC at 11:30, and what I think of as the "little firecrackers" stage of FC around 12-13 mins. But was still getting cracks at 14:30.
I was trying for a lighter roast, and the beans seemed to be getting darker pretty fast so dumped at 15 mins. Looks like a mixture of CS9 with some CS8 (not totally even, in other words)
Regarding temperature repeatability -- this time my measured temps were hotter -- 210C at FC, not 190 like last time. So my measurements arent very consistent with each other, yet Im convinced I had the TC set up just the same. Something else to work on!
Log of the second attempt below, with my approximation to Mals ramp curve superimposed -- the wobbles in the middle is us adjusting the HG trying to get the 15C per min (and the spike at 2 mins is the TC getting bumped out of the beans)
Hi again Simone..... :)
Absolutely mate, for the reasons that Andy explained. If you want to shorten up the time to Rolling FC, you can either steepen the ramp very slightly for its entire length (thats what I do) or start off with a slow ramp and then steepen it up after the bean mass has reached roughly 150C. The problem with the second method though, is that it means you are approaching the FC region at a higher rate of knots and run the risk of over-shooting and running FC straight into SC. A steady ramp is far easier to manage.Originally Posted by simone link=1218421836/0#5 date=1218447085
Of course, commercial roasters may be able to approach this in an entirely different manner but then they have a lot more control over whats going on too.
I spose there could be a number of factors for why (Rolling)SC got a march on so quickly after apparently next to zero lead-up snaps. Could just be a bean idiosyncrasy too I guess and might require very attentive observation after FC finishes. You really do need to keep an eye out for the exothermic jump in the ramp profile though and yes, it happens at the onset of both FC and SC. The SC occurrence is much more peaky in nature though and this may be one explanation for the apparent rush into Rolling SC.Originally Posted by simone link=1218421836/0#5 date=1218447085
Yep, its a fairly simple method to employ and works quite well. You just need to keep the batches small-ish so that the overall roast time is not too dissimilar to the times you normally go for in the Corretto... Say, 15 minutes as an arbitrary number; doesnt matter all that much as its the temperatures youre really interested in and so long as you keep the roast within controllable bounds (time) you should have plenty of time to take notes of all the milestones.Originally Posted by simone link=1218421836/0#5 date=1218447085
And yep, the key temperature points are reasonably consistent and certainly useful for calculating profiles for the Corretto. As you have observed though, you do need to take care that the t/c bead is in an identical position each time for it to have any relevance. Its not a big deal though as you soon get to know the optimum positions for it both in the popper and the Corretto.
The "wobbly" chart may have been due to disturbance of the t/c by the movement of the beans? Or maybe if it was a little bit windy at the time?Originally Posted by simone link=1218421836/0#5 date=1218447085
Dont worry too much about "straggler" pops and cracks as FC drags out a bit. Its more important to note when Rolling FC starts and stops; not every pop before or after, its just too difficult to do and not very meaningful. You really just need to keep an eye on the temperature ramp to make sure its doing what you want and where this coincides with Rolling FC and the start of SC and Rolling SC if you intend roasting that far.
Not a big deal Simone; it may be typical for this particular bean variety. It "could" be linked with the size of the batches you use in your Corretto as smaller batches can sometimes develop in this way. Might be worth it for you to try for a 600g batch?Originally Posted by simone link=1218421836/0#5 date=1218447085
Not sure why this should be the case.... It(the t/c bead) wasnt touching the bread-pan or some other such thing? I might notice a variance of 2-3C but nothing in this quantum at all.Originally Posted by simone link=1218421836/0#5 date=1218447085
It takes a bit of practice alright. I dont have a variable heat output heatgun so have just identified height adjustment points of the HG Nozzle above the top of the bean mass, and this seems to be quite easy to manage and quite repeatable. I think the best idea for an adjustable height heatgun arrangement was via the use of an old camera tripod. This should be capable of almost infinite adjustment and dead easy to use..... might be worth a look?Originally Posted by simone link=1218421836/0#5 date=1218447085
All the best mate and stick with it.... ;)
Hi Mal, thanks for all that info 8-)
A couple more leetle questions... ::)
Firstly, and a bit OT, I had 2 beans that refused to roast -- they went round and round with the other beans OK but resolutely stayed cashew-colored for the entire roast. Whats their problem -- dont they want to grow up and be espresso? :-? ;D
Back to the profile now -- been reading around on the slow warmup vs faster thing -- someone in another thread suggested 65C in the 1st min *then* the 15C/min ramp (or so says my note in my logbook) and this was the plan I was attempting to follow. Now of course that wouldve been for a different bean, but if I understood Andy correctly, too much heat early on can cause tipping/scorching, which is what I got with my 400g batch of Mexican.
But it presumably works in some cases, so I was wondering -- are there beans for which more heat at the start is actually necessary? Or is this more a function of batch size?
True, 400g does look a little lost in there... More thermal mass == less fluctuations? Would be easier to keep the TC bead actually in the beans too 8-)Originally Posted by Mal link=1218421836/0#6 date=1218459511
The problem with the second method though, is that it means you are approaching the FC region at a higher rate of knots and run the risk of over-shooting and running FC straight into SC.
So if FC is dragging out then would it be possible to have both happening simultaneously? :o
Smaller (popper) batches roast slower? That much slower?You just need to keep the batches small-ish so that the overall roast time is not too dissimilar to the times you normally go for in the Corretto...
Yes -- the HG dial seemed like a good thing, but it has no markings or numbers on it, so you dont know where you are with it until your profile goes awol, and then its a bit late. I may attack it with a marker pen (dont think my SO will let me butcher his good tripod. Also I dont know where hes hidden it ;DOriginally Posted by Mal link=1218421836/0#6 date=1218459511
Anyway, Ill try it (the MVO) out tomorrow (and the next day, and the day after that..) so at least I might find out if lighters better...
"I had 2 beans that refused to roast -- they went round and round with the other beans OK but resolutely stayed cashew-colored for the entire roast."
Immature / undeveloped beans. Theyre called "quakers" for reasons unknown
to me. Eat one to see what they taste like, and throw the rest out.
Darn -- already pitched em -- or was that a lucky escape ::)
[QUOTE=simone link=1218421836/0#7 date=1218474488]Hi Mal, thanks for all that info 8-)
A couple more leetle questions... *::)[?quote]
Thats what were here for Simone... ;D
"hbs" answer is spot-on. You want to be careful trying to chew them though, I broke a tooth on one a few years back.... Very painful :(Originally Posted by simone link=1218421836/0#7 date=1218474488
Hmmm.... I dunno really :-/. Ive tried doing this sort of thing at a range of different plateaux settings and cant really say that it has changed the roast results in any positive way. From my observations, this does nothing more than complicate the roast process for no measurable gain... redundant, in other words. ;)Originally Posted by simone link=1218421836/0#7 date=1218474488
Yep, it sure can.... Thats why I suggested the 15C/Minute gradient to Rolling FC. Its quite a gentle ramp but still gets to RFC within a reasonable time and avoids the "baking" scenario.Originally Posted by simone link=1218421836/0#7 date=1218474488
Nope, none that Ive come across Simone. As I suggested above, if you want to steepen up the gradient towards RFC then its best to do this after the bean mass has arrived at 150C but you really do need to be very attentive.Originally Posted by simone link=1218421836/0#7 date=1218474488
Larger batches, up to a point, are much easier to manage; no doubt about it. The whole process is much smoother and controllable and so long as you optimise your storage of the roasted beans, bigger batches dont necessarily mean stale beans when you get around to opening the bag.Originally Posted by simone link=1218421836/0#7 date=1218474488
You could, with some bean varieties but not usual in my experience. If your temperature gradient is a little too flat when heading into RFC then FC itself may be a bit slow to get a move on and if you dont adjust the gradient downwards before heading into SC then FC may roll into SC.Originally Posted by simone link=1218421836/0#7 date=1218474488
Yes, they do. If your sole method of roasting is via the ubiquitous Popper, then varying the batch size up or down, allows you to control the roast duration. Small batches allow the air flow rate to increase as it passes the heating elements, thereby reducing the heat transferred per unit of air volume; vice versa for increasing batch size.Originally Posted by simone link=1218421836/0#7 date=1218474488
I did suggest an "old" tripod mate ;).... Dont tell your SO where you got the idea from if by some miracle your heatgun suddenly finds itself supported by a tripod in rather good condition.... ::)Originally Posted by simone link=1218421836/0#7 date=1218474488
Youll get there Simone... All of us have thrown away buggered up batches when we first started off. I guess its a shame to waste good beans but you have to learn somehow and experience is by far the best teacher with coffee roasting. All the best mate and Happy Roasting.... :)
Whoops, I didnt suggest chewing on quakers as a means of
promoting the dental industry, but simply because they have a
characteristic flavour that can be detected in cupping if
there are enough. IME its a slightly rancid peanut like
flavour, not really all that objectionable per se but not
something youd want a lot of in your coffee.
As Mal says, easy height adjustability is critical with a
fixed output HG. I posted a while ago about non-
destructive mods to a suitable tripod for the purpose:
This was only ever meant as a feasibility study, but we switched
to a Gene before refining it. Used it long enough to conclude
that the tripod arrangement is very effective. I used it to achieve
(after a few minutes at around 160C) a fairly quick ramp to FC,
then back right off to get a slow (5+ mins) progression to SC.
I would raise the HG several cm (I was surprised at how much)
as FC got underway. Then (monitoring the TC by eye) I would
try to keep a slow trend upwards, with small half-cm or so
changes in height. The TC would occasionally dip a bit, but I
didnt worry if it was only for a short time; more important IMVHO
to keep the overall upward trend slow (ie shallow slope on the
profile). I was fairly happy with this basic technique, but would have
refined it further if we had continued with the Corretto.
Just as well I gave the quakers the fling -- I already have dentists circling like vultures ;D Ill probably just have to try the next one I see, tho ::)
But back to my MVO -- the 1st batch was (I think) darker than I was aiming for, which was CS9 as advised on beanbay). This lots much lighter, and *very* different.
In a good way? Well, its evolving...
Tried some in the plunger a few hours after the roast (this my version of "cupping" ;D ) -- and it was strange. The words that popped into my mind were "floor polish". :-/
Much the same the next day (plunger again). Not undrinkable, just rather peculiar. As espresso -- very astringent + the odd "polish" flavour == not very nice :(
But as espresso tonight -- very different. Its still there, but much muted, and some other much more interesting flavour is coming though -- I nearly had it (what it reminded me of) but... gone... sigh... Ill try again tomorrow :-[
Pleeease would someone who actually has a vocab for this sort of thing roast & cup some of their Mexican?
I have roasted 2*500gms on the 30/07. But I have neither the vocab, or a good roast (ie, I stuffed it up, running at a too low temp so SC slowed right down). Mine came out about cs8. Im slowly making my way through it - about 200gms left! Hopefully my next lot will be more sucessful.
Simone, I havent tried floor polish though it certainly conjurs things in my memory banks, ranging from, turpeny, leathery, woody, cedar, citrus, and medicinal - all of which are coffee-speak.
But if floor polish works for you, then stick with it!
Turpeny... as in turpentine -- turps?? Urk.
I shall add this to the list of adjectives that I am collecting for future deployment ;)
In fact Im dying to have another go, but (sob) my beloved Mazzer is in pieces on the bench thanks to this mornings tragic bout of idiocy :(
Me neither, but Im not letting that stop me ::)Originally Posted by damian1 link=1218421836/0#13 date=1218666307
CS8 sounds like my current batch -- getting any "turpeny" flavours? Or "leathery" perhaps? :D(ie, I stuffed it up, running at a too low temp so SC slowed right down). Mine came out about cs8. Im slowly making my way through it - about 200gms left! Hopefully my next lot will be more sucessful.
Not sure what I am getting, but it sure isnt good - and its getting worse. I had some today, and it is now undrinkable I think. A good combination of sour and bitter, and not overly much else! I roasted some Malawi from the month before a few days ago thinking I may be able to blend this with it and try and save it, but I actually got the malawi right, and it has some amazing flavours coming through. So my last 200gms is in the bin. Ill use all the advice you have received above next roast of mexican, and hopefully I wont have to suffer through a similar stuff up! Nice job cleaning your grinder by the way!
Um, er, yeah. That would be one way to describe it, I guess :-/Originally Posted by damian1 link=1218421836/0#17 date=1218716787
I roasted some of these on Friday I will let you know what I think of them soon.But my roast was a bit fast so Im not sure how its gonna taste.
Interesting reading everyones comments on this bean.
I have actually roasted it, to about a CS10, and it has been very pleasant to drink...and it roasts quite evenly aswell.
This was also a post 7 day roast aswell. It seems to need at least 5-7 days rest to bring out its best.
got any details re your roast profile? How far into SC did you go?
Ok here is what I tasted not unpleasent at all but just 3 days post roast. I got quite a lot of Acidity and taste of grapefriut. The mouthfeel was light and almost fizzy if that makes sense.I suppose if I were to say. If this was a beer it would be a lager and say Yemen Bani Ismaili would be a Belgian Ale, you might get what I mean.
But Im still developing my coffee palate. But in general I quite like this bean.
Ive roasted a few batches of this and am loving it. Due to circumstances I couldnt consume one of the batches until Day 13 so I wasnt expecting anything great but I was pleasantly surprised. It was beautiful, so Ill agree with Linda in resting it for about a week.
I cant describe what its like in the cup other than yummy (!!!), but here are my notes I took during the roast:
6 mins - smelt like asian food
7 mins - samosa/indian sort of smell
11 mins - fragrant
I roasted in a Gene to 228 degrees with first crack at 13.3 mins, second crack at 17.2mins and stopped the roast at 18.5 mins. CS9/10. Delish!
Oh, and Im loving how bright green it goes during the roast!
A most unusual bean in the cup this one - at around 7 days on first tasting. Not sure I liked it that much in my standard piccolo latte - very earthy spicy flavours, as per kohis observations.
My roast was 400 grams in the corretto - 10 mins to FC then 6 mins to just prior SC (I think).
However, I have blended it with some PNG Wahgi roasted to a similar profile at the same time (this one just into SC).
This combination is a great success according to my palate. The earthy Mexican notes seem to compliment the brighter notes of the Wahgi really well. A fantastic full bodied drink with lots of mouthfeel.
I might try this again. I think next time Ill be a bit braver in carrying the Mexican on further to find SC.
Its very mid-palate dominant. Cocoa with a bit of summer fruit (peach or apricot).
I really like this bean.
I got tobacco at the front and a lime-like citrus zing in the middle with a lovely sweet finish, not really choc or caramel, but a warm sweetness along those lines. Great complexity too. I really stuggled to identify all that was going on in the cup...
I very much enjoyed the initial bright acidity that was followed by a dry and not unpleasent ashy finish.
I also found it was best when using a tight restricted pour through double or triple baskets (30-35mls in about 35 secs). I found the single shot espresso to be a little light on in the body and lacking the complexity and mouthfeel of the stronger, tighter pours.
I couldnt agree more that this one works best as a ristretto. As a normal shot, it is average, but ristretto is excellent. It only took me 4kg to realise this!!! At least I have another 1kg to enjoy.