Whats in my coffee roaster this week

[readeral]

When you guys say 'earlier'... How many degrees above first crack would that be?

[Dimal]

When you guys say 'earlier'... How many degrees above first crack would that be?

Depends on where in 1st-Crack you're talking about really...

If you use the first few pops of 1st-Crack as the starting point, then anything between 13-18Deg.C after this would be a range worth trying...

Mal.

[readeral]

Ah, I was looking at Matt's graph, and seeing he'd dropped it at 203 - I missed that you were meaning early in terms of time, not degrees.

I normally drop at 215 (FC at 200) - so that's what I'm used to. I'm assuming Matt was roasting for filter?

[DaveD]

Ah, I was looking at Matt's graph, and seeing he'd dropped it at 203

No, it looks like he's dropped at around 224 degC, and he's making espresso.

[DesigningByCoffee]

No, it looks like he's dropped at around 224 degC, and he's making espresso.

Spot on - around 224 … which is where 2C is just thinking about starting on most of my roasts. If I was doing another batch, I think I'll try about 221-222°

[readeral]

I find Roast Monitor remarkably difficult to read - what is that red number 203?

Edit - Ignore me! The two looked like a zero... Finally makes sense to me now.

[DaveD]

Spot on - around 224 … which is where 2C is just thinking about starting on most of my roasts. If I was doing another batch, I think I'll try about 221-222°

I'm pretty similar on my corretto setup - actually around 223. I've recently been dropping my roasts at about 220/221 to try and keep a bit of the origin flavors. I've been quite happy with the result.

Incidentally, I did do a post roast blend the other day, where I took the Kenya bold to about 218 and Aceh to 223 and mixed 50:50, both were following your slower profile. The result was fantastic, compared to when I've done the same pre-blended. Too bad I was roasting them as SO's for someone else, so it was a one off. I can certainly understand why it is advisable to roast separately and blend afterwards.

[DaveD]

I find Roast Monitor remarkably difficult to read - what is that red number 203?

Edit - Ignore me! The two looked like a zero... Finally makes sense to me now.

I saw the same Readeral, but it didn't make sense, so I cheated and looked at the max temperature window.

[LeroyC]

Attempted my first Brazilian in the Behmor today. Two of my favourite coffee origins are two I've been most afraid to try - Ethiopian and Brazilian. I'd read that they are some of the more difficult coffees to roast for the most part. So I've held off, stuck to some easier options while learning and done some more reading. Armed with a bit more knowledge I popped a 250g batch of Brazil Paracatu (wet processed, fair trade) in today. Hit P3 auto to start. Then I nervously monitored 'B' temp every minute and resisted the urge to hit P5 even though the temperature increase was so much slower than its been when I've been roasting the Colombian and Timor coffees. I did notice the usual temp hit when the exhaust fan kicked in so I hit P4 just to make sure it didn't stall and stayed there until 1C when I hit P2 and C.
1C wasn't the loud, robust noise I'm used to, but I believe this isn't unusual either. In the end I think I've done ok. I think I may have heard a couple of little 2C noises as I hit cool, but there wasn't much of it. I'll be very interested to try this one. Pics below under both natural and indoor light.

[readeral]

Nice job! I've never really had much success with Brazilian for the same reasons. Wonder how it'll taste!

Can't wait to crack open my Ethiopian beans, trying to be patient and wait a week...

[LeroyC]

Today I roasted the last of my Colombian Excelso. I followed a similar path to my last successful roast with this one with just some minor differences. I'm only getting around a 60sec 1C which I know isn't too bad for a smallish batch of a Colombian, but depending on how this tastes I might try to stretch 1C a little next time.

[Dimal]

Certainly looks pretty darn nice mate...

Mal.

[Alexpid]

Did two roasts today

first a columbia supremo behmor p2 until just into 1C. Lightish roast
.
then a brazil decaf on p1 until 1:30 min after 1C. A bit darker roast

[DesigningByCoffee]

Did an Ethiopian Gambella Sundried yesterday arvo.

The ambient temperature was deceptive - the DMM said 22° - but in reality I think it was closer to 15° with the wind chill etc. So this roast I was really chasing my tail trying to catch up to the profile. However, it was an interesting experiment - it has been a long time since I've tried a major profile change!

How did it pan out? Similar time overall but with the slower start then much more heat having to go in to make up for lost time (was maxing out the gun at one point at 630° - I never go much over 550° normally!). Very aggressive first crack, lots of chaff, big rolling 1C.

In the cup as espresso - a much milder espresso from these beans. Good body, smooth mouthfeel, much less acidity, still has the same basic flavours I know and love from the Gambella - but just 'wound down' a notch or two. I would say just heading into that 'baked' flavour range - will see how it goes in milk. Not unpleasant by any means - but I have grown to prefer my spro's with more clarity and zing (well, now that I'm slowly able to start drinking them again after 12 months!) so it'll be back to the standard profile next round.

And so the learning continues…

Happy roasting

[LeroyC]

Did an Ethiopian Gambella Sundried yesterday arvo.

The ambient temperature was deceptive - the DMM said 22° - but in reality I think it was closer to 15° with the wind chill etc. So this roast I was really chasing my tail trying to catch up to the profile. However, it was an interesting experiment - it has been a long time since I've tried a major profile change!

How did it pan out? Similar time overall but with the slower start then much more heat having to go in to make up for lost time (was maxing out the gun at one point at 630° - I never go much over 550° normally!). Very aggressive first crack, lots of chaff, big rolling 1C.

In the cup as espresso - a much milder espresso from these beans. Good body, smooth mouthfeel, much less acidity, still has the same basic flavours I know and love from the Gambella - but just 'wound down' a notch or two. I would say just heading into that 'baked' flavour range - will see how it goes in milk. Not unpleasant by any means - but I have grown to prefer my spro's with more clarity and zing (well, now that I'm slowly able to start drinking them again after 12 months!) so it'll be back to the standard profile next round.

And so the learning continues…

Happy roasting

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What are you roasting with?