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Roasting - A Guide

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  • #16
    Re: Roasting - A Guide

    Thanks to all for the loads of info so far..
    I did my 1st roast the other day with the help of Dave and just had the first cup.
    Well either I got lucky or Daves guidance was perfect (no Dave your guidance was perfect).

    Best cup I have made myself EVER.

    15 min later and I still have this beautiful flavour in my mouth.

    Cant wait till the next one.....

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    • #17
      Re: Roasting - A Guide

      Hey there Sando... I have attached a rather informative Roast Colour Chart that I have found very useful. It is from the latest issue of Roast Magazine. Hope it proves useful.

      Cheers,

      Bruce

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      • #18
        Re: Roasting - A Guide

        Roast profile is probably more helpful to discuss than just bean colour. I share my roast logs on my blog along with photos of the green and roasted beans so you can see the end result. I would never roast a bean to the point where oils begin to show as i prefer a roast dumped at or before second crack, but it would depend on the quality of the beans you are using and your individual taste.

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        • #19
          Re: Roasting - A Guide

          Originally posted by 39223D2A27737A4B0 link=1268182889/17#17 date=1292713268
          Roast profile is probably more helpful to discuss than just bean colour...
          I couldnt agree more.

          When we run training sessions, we roast to the same colour on five different profiles using the same bean. To the eye, theyre difficult to pick as different profiles. On cupping the results usually vary from absolute garbage to terrific in the cup. Those who roast solely on colour often get the former rather than the latter result.

          While consistency of colour may impress some punters and is good for big corporations creating blends using tonnes of beans, it has little relevance in our world.

          Concentrate on retaining good records so that the results of experimentation and cupping can be replicated when you happen on something really special.

          Chris

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          • #20
            Re: Roasting - A Guide

            Thanks for the feedback.

            I have Raytek Infra red thermo and have been taking the temp every 1 min. (see log file Roast #5) would you like to comment on the figures).

            Roasting with a Ikon and a 2000w HG.
            Preheat to 150C then HG is about 1" above the top of the "bucket".

            I am very happy with the results so far......but will keep trying to reach "nirvana" no matter how long it takes !!

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