Hi all
As ambient is rising as the summer approaches, I've noticed some unusual roast activity.
• Firstly, my 1C/2C logged temps have increased by about 3 degrees (1C has been 199 like clockwork for 6 months now - but now closer to 202. 2C has gone from 221 and I'm heading towards 224 now). Same beans, same blends, same technique.
• Secondly, despite consistent technique, in the cup these same roasts/blends, even when dropped at similar points (ie just on 2C) are becoming more acidic to taste.
I suspect that because the ambient is higher, my overall roast times might be creeping shorter - so is the solution to reduce the overall heat input during the warmer months and lengthen the roast out again? Or take the roast to a higher drop point? Or roast at midnight?
How do others adjust for the warmer months?
Happy roasting
Matt
As ambient is rising as the summer approaches, I've noticed some unusual roast activity.
• Firstly, my 1C/2C logged temps have increased by about 3 degrees (1C has been 199 like clockwork for 6 months now - but now closer to 202. 2C has gone from 221 and I'm heading towards 224 now). Same beans, same blends, same technique.
• Secondly, despite consistent technique, in the cup these same roasts/blends, even when dropped at similar points (ie just on 2C) are becoming more acidic to taste.
I suspect that because the ambient is higher, my overall roast times might be creeping shorter - so is the solution to reduce the overall heat input during the warmer months and lengthen the roast out again? Or take the roast to a higher drop point? Or roast at midnight?
How do others adjust for the warmer months?
Happy roasting

Matt


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