Greetings Hottop owners and interested roasters,
Have been trying different roast profiles for Hawaii Kona using the Hottop and another small roaster.
Results straight from the roast have been somewhat marginal, however tried two options last night ,one of which is worthy of sharing.....temps are bean temps unless stated otherwise.
Load 210 grms
Preheat to 230 (roaster temp) maintain power 100%
Load beans
Leave bean shute ajar to release steam-NO FAN
At 105c (about 3 mins) reduce power to 80%
At 155c Power up to 100%.
Still no fan...bean shute still ajar 15 mm for smoke release
Continue 100% right till early stage of rolling first crack, then reduce heat to 40% AND quickly
lift rear filter, turn fan to 3 to slow down roast for approx 30secs.( this will be around 203c bean AND roaster temp.)
Note. roaster temp. will stabilise immediately even fall back a degree or two thus allowing control of the all important roast development stage, which should allow about for even bean temp increase for approx 4 minutes till reaching 218c...bean drop.
The aim during roast development is to shoot for about 4-4.5 mins bean development to 218c. before dropping beans, using temperature control between 30% and 60% power to ensure even bean temperature rise. The roaster temp. will stay around 204-5c while bean temp progresses.
The cupping results from this profile were in the very good range....maintaining the same 15 hours later.
Now the trick is to pick the very narrow window of best drinking days post resting.....will it be 6 days, 8 days or longer? Previous experience indicates when the best drinking days arrive, it will be magic.
Incidently, the roast prior to the above was roasted with identical amount, pre-heat/load temp. and bean development procedure and time, also finishing at 218c ..... the profile used however was 100% power to 155c reducing to 80% till rolling first crack.....a reverse of the later profile.
Cupping produced grassy flavours with only a hint of what the variety can offer. Harsh scoring resulted in average to good only. Doubtless too it will peak in a week or so...probably on different days to the subsequent roast....one of the endless mysteries of coffee roasting
Finally one of my earlier roasts which cupped with a really grassy taste immediately post roast has only today become delightfully drinkable....after 13 days!!!
Who Knows?
Hope this helps.
JL
Have been trying different roast profiles for Hawaii Kona using the Hottop and another small roaster.
Results straight from the roast have been somewhat marginal, however tried two options last night ,one of which is worthy of sharing.....temps are bean temps unless stated otherwise.
Load 210 grms
Preheat to 230 (roaster temp) maintain power 100%
Load beans
Leave bean shute ajar to release steam-NO FAN
At 105c (about 3 mins) reduce power to 80%
At 155c Power up to 100%.
Still no fan...bean shute still ajar 15 mm for smoke release
Continue 100% right till early stage of rolling first crack, then reduce heat to 40% AND quickly
lift rear filter, turn fan to 3 to slow down roast for approx 30secs.( this will be around 203c bean AND roaster temp.)
Note. roaster temp. will stabilise immediately even fall back a degree or two thus allowing control of the all important roast development stage, which should allow about for even bean temp increase for approx 4 minutes till reaching 218c...bean drop.
The aim during roast development is to shoot for about 4-4.5 mins bean development to 218c. before dropping beans, using temperature control between 30% and 60% power to ensure even bean temperature rise. The roaster temp. will stay around 204-5c while bean temp progresses.
The cupping results from this profile were in the very good range....maintaining the same 15 hours later.
Now the trick is to pick the very narrow window of best drinking days post resting.....will it be 6 days, 8 days or longer? Previous experience indicates when the best drinking days arrive, it will be magic.
Incidently, the roast prior to the above was roasted with identical amount, pre-heat/load temp. and bean development procedure and time, also finishing at 218c ..... the profile used however was 100% power to 155c reducing to 80% till rolling first crack.....a reverse of the later profile.
Cupping produced grassy flavours with only a hint of what the variety can offer. Harsh scoring resulted in average to good only. Doubtless too it will peak in a week or so...probably on different days to the subsequent roast....one of the endless mysteries of coffee roasting
Finally one of my earlier roasts which cupped with a really grassy taste immediately post roast has only today become delightfully drinkable....after 13 days!!!
Who Knows?
Hope this helps.
JL

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