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  • Robustas roasting profile

    I have a Hottop B with a temperature bean probe. I have roasted several types of Arabica beans and the results have been overall very good. However, I want to experiment with blends that include robusta (yes, no more than 20% and I have to reach the SC. In other words bean temperature of about 231 degrees C).
    The question (for those who have experimented with robusta) is what is the best roasting profile for the robusta type? Is it the same as for arabica beans? Also, the Indian cherry robusta and the Indian monsoon robusta should be roasted differently?

  • #2
    Re: Robustas roasting profile

    Ive roasted the Indian cherry AB. Ottuman Estate & Monsoon types so far as well as a ugandan robusta.

    The only 2 i have roasted by them selfs is the cherry AB and the Ugandan. The cherry AB preferred a slightly lighter roast than the Ugandan but both were taken to second crack.

    From my experience with most monsoon dried coffees, they need a lot of attention later in the roast as they can get away from you easily. They appear to be a larger bean but also fairly light in color a weight which can be deceiving once first crack sets in so keep an eye on your temps and not so much the color.

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    • #3
      Re: Robustas roasting profile

      I rosted my Indian cherry robusta using a similar profile than Arabica. The time between 1C and 2C was 4.5 minutes and the whole roasting lasted 18 min. I finish the roasting when the bean temp reached 234 C (roaster temp 210 C). The result was fantastic!
      I prepared a blend of 20% Tanzania, 20% Ethiopian Harrar, 40% Selawese and 20% Indian Robusta. Im speachless !!!

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      • #4
        Re: Robustas roasting profile

        YUM!

        A variation of a moka java blend with some Tanzanian floral, spice and good kick in the pants with the robusta!

        Sounds like my kinda blend if only i had some Tanz

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        • #5
          Re: Robustas roasting profile

          Got my hands on some indian robusta from this months beanbay, is it just me or is robusta a very quiet bean as far as hearing cracks is concerned, or is this a combination of popper roasting and robusta?

          up until now ive only roasted arabica beans and am just curious

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          • #6
            Re: Robustas roasting profile

            From what i have read robusta beans are usally a lower density and lower moisture content to arabica and therefore have a lower resitance to heat. Roasters will use a lower charge temp and a slower/softer ramp up to FC.

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            • #7
              Re: Robustas roasting profile

              Originally posted by 68706A776B6C617A7771180 link=1261631067/4#4 date=1267253123
              is it just me or is robusta a very quiet bean as far as hearing cracks is concerned
              Ive noticed this too Phrosti....

              Since I never use more than about 15% in a blend, I normally roast them in one of my Poppers and it can be difficult to hear them cracking. The other day though, when I went to roast a very small batch of Robusta, about 120g, both of my Poppers failed on me - one after the other. The bloody fans came loose on the drive shafts and then disintegrated.

              So, I dragged out the trusty Corretto, even though it is pretty difficult to roast batches below 300g, thought Id give it a go anyway. Turned out to be OK but even with the Corretto, it was still very difficult to hear 1st Crack and then 2nd Crack. In the end, I roasted by colour.... :-?

              Maybe one of the Roast Pros can shed some light on what Robusta typical roasting characteristics are like....

              Mal.

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              • #8
                Re: Robustas roasting profile

                Robustas tend to be a lower altitude and a softer bean. My experience has been that the low altitude/soft beans have a quieter crack than their harder/higher altitude cousins.


                Java "Crackin up" phile
                Toys! I must have new toys!!!

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                • #9
                  inquiry

                  Originally posted by Marnass View Post
                  From what i have read robusta beans are usally a lower density and lower moisture content to arabica and therefore have a lower resitance to heat. Roasters will use a lower charge temp and a slower/softer ramp up to FC.

                  slower/softer ramp up to FC !! can you explainwhat do you mean of it please ?

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                  • #10
                    Originally posted by mohamedwahb View Post
                    slower/softer ramp up to FC !! can you explainwhat do you mean of it please ?
                    Well that post was over 8 years ago and Marness hasn't been seen on these forums for nearly as long... but I'll take an educated guess that they said this because with lower resistance to heat, they will heat faster. By having a slower ramp to first crack (FC) the roast wont get away from you too fast, i.e. straight from first crack to second. If you tried used the same heat that you used with higher density/moisture beans you'd find the roast would go much faster - so you need to slow things down.

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