Whats in my coffee roaster this week

[Yelta]

G'day mate...

Probably easier to click on the Profile Chart image above to see the details more clearly, rather than launch into another wordy explanation (can't shut me up once I get started ). If you like, I could grab a copy of the CSV file and post that here, after which you could import it into an Excel file, turn it into a chart, then get an easier view of what's going on.

Let me know Yelta...

Mal.

Thanks Mal, attempted to glean the info from the chart, unfortunately cant see a time line, looks like a temp dip about 2/3rds of the way to FC.
The CSV data will certainly help me see exactly whats happening.

[Javaphile]

Thanks Mal, attempted to glean the info from the chart, unfortunately cant see a time line, looks like a temp dip about 2/3rds of the way to FC.
The CSV data will certainly help me see exactly whats happening.

Each vertical line on the chart is 1 minute.


Java "Chart what?" phile

[Yelta]

Each vertical line on the chart is 1 minute.


Java "Chart what?" phile

Thanks JP, the vertical lines are very difficult to see on my screen, however with a bit of effort have been able to figure it out.

[Dimal]

The CSV data will certainly help me see exactly whats happening.

I'll dig it out and throw it up tomorrow mate...

Mal.

[Yelta]

I'll dig it out and throw it up tomorrow mate...

Mal.

Thanks Mal.

[kwantfm]

I'll dig it out and throw it up tomorrow mate...

Mal.

I got worrying images unfortunately!

[DesigningByCoffee]

Hi Yelta
If it is any help, Mal and I use similar setups and profiles. My recorded profiles also have the recorded gun temps marked on them.
FWIW the "seattle dip zone' is in the 130-160° range (I normally keep it to the 140-160° range, but my run from 1C to 2C is a little longer than Mal's so I compensate here) and I drop RoR to around 5-6 degrees/m during this time.
Matt

[DesigningByCoffee]

My latest almost sub-zero roasts

The Bandit blend (but this time using a fruity Indo rather than a central to compliment the Yirg), plus a Columbia/China/Gambella blend. This one turned a little earlier - but the basic profile is a match.



To further fuel the pre-heat discussion…

To maintain this pretty consistent turning point & subsequent profile in these horrible ambient temp conditions (around 5° and wet), for these roasts I've had to increase the Corretto preheat to 145° (from the usual 120° on the 20° ambient template) and keep the gun at 60° higher (200° on the gun rather, than 140° on the 20° ambient template) during the 'drop zone.'

From there on, the ramp section to 1C only require a little extra heat to match profile (10-20°). When I used to not preheat, I found that I'd need to ramp up this section by 50-60° on the gun, sometimes maxing it out. Therefore - preheating for me gives me, in these conditions, gives more leeway on the gun, and less chance of tipping/scorching

Post 1C however, I've found the reduction in temps on the gun to give a consistent result are quite different depending on ambient for some reason - needing much higher temps to maintain momentum in cold weather. And much more than you'd think at this end of the roast. I have a white board log for that - included for other nerds like me.

Cheers Matt

[Yelta]

My latest almost sub-zero roasts

The Bandit blend (but this time using a fruity Indo rather than a central to compliment the Yirg), plus a Columbia/China/Gambella blend. This one turned a little earlier - but the basic profile is a match.

[ATTACH=CONFIG]13225[/ATTACH] [ATTACH=CONFIG]13226[/ATTACH]

To further fuel the pre-heat discussion…

To maintain this pretty consistent turning point & subsequent profile in these horrible ambient temp conditions (around 5° and wet), for these roasts I've had to increase the Corretto preheat to 145° (from the usual 120° on the 20° ambient template) and keep the gun at 60° higher (200° on the gun rather, than 140° on the 20° ambient template) during the 'drop zone.'

From there on, the ramp section to 1C only require a little extra heat to match profile (10-20°). When I used to not preheat, I found that I'd need to ramp up this section by 50-60° on the gun, sometimes maxing it out. Therefore - preheating for me gives me, in these conditions, gives more leeway on the gun, and less chance of tipping/scorching

Post 1C however, I've found the reduction in temps on the gun to give a consistent result are quite different depending on ambient for some reason - needing much higher temps to maintain momentum in cold weather. And much more than you'd think at this end of the roast. I have a white board log for that - included for other nerds like me.

Cheers Matt

[ATTACH=CONFIG]13227[/ATTACH]

Thanks for the input Matt, more grist for the mill.

[Dimal]

I'll dig it out and throw it up tomorrow mate...

Here you go Yelta...

Mal.

[Yelta]

Here you go Yelta...

Mal.

Thanks Mal, will get Heather to set up a spread sheet later (she's the Excel guru) will let you know how it goes.

[Dimal]

PNG Wahgi AA with Sumatra Aceh Wet Hulled Gr.1

Another roast session already...

My Mum is coming up for a visit tomorrow so thought I'd do a batch she can take back home with her...
Used up the last of my Aceh for this batch blended with some lovely Wahgi AA; always seems to work well in the cup.

Pushed the Profile through a little quicker again this time as it worked extremely well with the Mt.Ambra blend. Post 1st-Crack got away from me a little bit as one of our playful dogs distracted me at just the critical stage of control. Should still be Ok as I managed to stop and pull the roast just as the first few lazy snaps of 2nd-Crack could be heard. Once again, the aromas coming from the Corretto were very nice indeed...

Blend Details...
PNG Wahgi AA... 450g
Sumatra Aceh Wet Hulled Gr.1... 300g
Roasted Weight... 636g
Weight Loss... 15.2%

Roast Profile and Post Roast photos attached below as usual...

Mal.

[LeroyC]

I roasted my first batch of a fully dry processed coffee today. Seems like it's a fairly classic Brazilian dry process coffee. Seemed to go ok, quite happy with the results, will report back in a few days.

[LeroyC]

The last of one of my absolute favourites, the Burundi AA.

[Yelta]

725 grams of
Colombia La Esperanza Red Heirloom Bourbon

As a SO.
Turned out well, pulled it just before SC, nice and even, very easy too roast, will be into it soon as I let my supply of roasted beans get a little low.