OK so i been roasting a while now, can get pretty constant roasts happening and can "control" my corretto fairly well.
I do about a 500grm green roast
1600w heat gun not variable but on tripod
I aim to for first crack in the 11-12 range and RSC at about 16-18 range
I normally go to just before RSC, just when second crack has started kicking in...
i have temp gauges (pid) but normally just go on visual and sound, temp numbers are for "control" or ramp speed etc during my roast
I am just enjoying some Ethiopia Gambella Sundried (roasted yesterday morning :
)
in my standard double ris latte and it has some nice hints of "dark choc" a lingering dark bitter choc :-*
question is,
anyone got some tips to increase these flavors. I really like a choc finish. Had some great coffee at Hazels Alchemy on thurs and really would like to be able to pull some more chocy out like she can...
gimme some tips
more heat or less? when?
longer or shorter run to RSC?
Would a KKTO help more (style of roastering) or ??
what about a Behmor, sold out i see in BBay
when can i expect choc flavor to really mature into the beans? I have trouble letting them get to 5 days..... cause i am thirsty....
nest to be roasted is
Ethiopia Gambella Sundried or Honduras Los Bancos
I just finished that coffee, best chocy finsih hits yet in my roasting I need more...... yum...
looking forward to your thoughts
I do about a 500grm green roast
1600w heat gun not variable but on tripod
I aim to for first crack in the 11-12 range and RSC at about 16-18 range
I normally go to just before RSC, just when second crack has started kicking in...
i have temp gauges (pid) but normally just go on visual and sound, temp numbers are for "control" or ramp speed etc during my roast
I am just enjoying some Ethiopia Gambella Sundried (roasted yesterday morning :
)in my standard double ris latte and it has some nice hints of "dark choc" a lingering dark bitter choc :-*
question is,
anyone got some tips to increase these flavors. I really like a choc finish. Had some great coffee at Hazels Alchemy on thurs and really would like to be able to pull some more chocy out like she can...
gimme some tips
more heat or less? when?
longer or shorter run to RSC?
Would a KKTO help more (style of roastering) or ??
what about a Behmor, sold out i see in BBay

when can i expect choc flavor to really mature into the beans? I have trouble letting them get to 5 days..... cause i am thirsty....
nest to be roasted is
Ethiopia Gambella Sundried or Honduras Los Bancos
I just finished that coffee, best chocy finsih hits yet in my roasting I need more...... yum...
looking forward to your thoughts


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