The Summer Conundrum… advice sought!

[Yelta]

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

Morning Matt, I have been roasting in a single loaf partly enclosed Breville for approx three years and my numbers are very similar to yours.
During the winter months I start my 725 gram roasts approx 100c hotter than in summer for same roast times, 1st and 2nd crack show up at about the same time regardless of season.
I usually see FC at approx 200c, and do see a variation of a degree or two either way depending on bean variety.

[DesigningByCoffee]

Thanks Matt
Fully enclosed & insulated corretto, really consistent & accurate probe placement. Don't think this would be the problem, unless I need to scour the probe tip?

I've been surprised over the last 12 months how consistent this system & these benchmarks have been for me - hence my conundrum! For all this time, I could pretty much guarantee 1C at 199 with any bean just about - but in the last 3-4 roasts it's been higher across the board, even with same beans/technique.

What's more telling is that my same basic roasting profile/technique is giving slightly under-roasted results every time in the warmer weather. But this could have something to do with not having any warm weather last summer, so not really experiencing hot weather roasting yet!

Just wondering if others have ever needed to adjust their technique in summer. :-)
Matt

[insomnispresso]

You didn't mention if this is a popper/coretto?

Just my thoughts - if you are roasting in a closed environment I wouldnt expect to see a temp change. From my limited experience I don't recall crack temps changing.. Except when making changes to the probe. I find that you will ramp faster when it's warmer but as you said heat can be dialed back

If it is an open environment then it would hazard a guess that your observation is indicative of the inaccuracy (note not inconsistency) of your current probe placement. In this case I don't think it is necessary to try to manipulate anything to get the temp back to the initial probe temp

Maybe the observation here that needs to be made is are you hitting 1C/2C at around the same time as previously? I think this will be more significant than the temp 1C/2C starts.

As a general thing you are going to be able to burn off acids quickest starting on the lead up to 2C (when it starts smoking heavily), so as you said lengthening the roast should help you mute the acidity.

Anyway hope it help =)

Cheers
Matt

[DesigningByCoffee]

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