Just listened to this Q&A with Tim Wendelboe - many may have seen this before. But it seemed to fit well with the ongoing discussions in this thread (…and just looking back at the last post - I'm actually able to enjoy coffee in moderation again! Hooray!)
https://www.youtube.com/watch?v=HoIoLxKIJ_8
But I found he had some really interesting thoughts & descriptions (which rang pretty true to my own experiences) on how various aspects such as roast roast length, airflow, pre and post-1c development and final roast depth impact on various flavour 'features' such as sweetness, body and bitterness. Also his roasting thoughts or various varietal quirks…
Though youtube there is not much to watch (just a talking head for 50mins mostly) so just have a listen!
Cheers Matt
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Corretto Batch Size - Heat Input Adjustments?
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Many thanksOriginally posted by sidewayss View PostSorry to know of your condition Matt.
There,s a motto that says wherever there,s a will, there,s a way.
Perhaps modern medicine may one day reversew these problems and many people can lead normal lives.
Keep roasting Matt. At least you are making people happy with well roasted beans.
Keep in touch.
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Sorry to know of your condition Matt.
There,s a motto that says wherever there,s a will, there,s a way.
Perhaps modern medicine may one day reversew these problems and many people can lead normal lives.
Keep roasting Matt. At least you are making people happy with well roasted beans.
Keep in touch.
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Hey Mal
Thanks for the kind words. I have been pretty absent the last 6 months.
It's a weird story - I kind of went from 15 years of 'no reaction to caffeine' to almost 'complete intolerance' overnight - almost at the exact same time I turned 40 - heart racing, tightness of breath - the whole kit. I've even been trying Andy's fabulous Decaf WOW! (which is amazing BTW!) but while this eases some of the impact, it still doesn't remove them. Even 2 single FW's over a weekend leads to a few days of discomfort.
So guess that's that - question is how much am I willing to sacrifice for my art! I'm still roasting for friends and my good lady wife, but once my green supply has been diminished, I'm not sure how long I'll continue. How can you 'roast to perfection' if you can't cup the results!?
I've certainly enjoyed my time here - it can be a really great community when everyone works together for improving knowledge and enjoying a shared passion - and I will certainly pop back in to check what's the latest on VST baskets
Just a shame I wasn't able to run down my stock of Biftu Sundried sooner!
Cheers Matt
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Hiya Matt....
Very sad to hear that you've had to give up the golden nectar for health reasons mate.
Hope you'll still pop in here from time to time and share you knowledge and experience with all of us, we'll miss you otherwise...
Mal.
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Have discovered over time, that if I try to push my Corretto batches too quickly, I will end up with roasts that show signs of Tipping and uneven roasting through the beans themselves. Pretty well every batch ends up tasting ashy, to some degree and definitely not the best the bean has to offer. I used to own a small Ryobi HG that had a maximum output of only 1,600W with a single fan speed, and it worked better than later 2,000W+ HGs I tried for faster roasts. Sounds counter-intuitive I know but it's more to do with total thermal input rather than just the HG's output temperature alone.
Also has to do with the nature of the heat source I reckon, a narrow stream of super-heated air being directed from a relatively short distance on to the bean mass surface. Like Matt suggests though, give it a try with your own setup and see what results you end up with, in the cup. At the end of the day, that's the only measure that counts...
Mal.Last edited by Dimal; 30 July 2015, 06:01 PM.
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Hey Dan
It is all about roaster dynamics. Different methods give different results - a commercial drum roaster is not a corretto is not a popper.
I think if you look at the consistent 17-22 figures that crop up here, the reason is that most roasters end up roasting by trial and error and to taste (I do!) and those numbers just end up tasting best from a corretto setup!
But all you can do is trial really - roast in 10mins and see what you get. I agree that the faster roast will more than likely give a better aeropress result, as it will be cleaner and more acidic which is great for filter style coffee - but is unlikely to suit espresso.
But have a go with your new beans - and and we'll look forward to you posting your findings
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Noted.
I've also been wondering why people with corretto's on this forum generally roast between 17 and 22 minutes, when I see blogs like sweetmaria's suggesting 10-12 minute roasts (from memory)? I was also having a brief discussion about roasting with a girl in a coffee shop who suggested I do a faster roast, closer to 10 minutes, to get the desired taste for aeropress (was part of another discussion about bitterness...turns out my grind was a little too fine).
I've really only just been enjoying the roast process for the most part, so far (31 roasts), and not getting too technical on comparing profiles. They've all been tasting good except for one or two horrible roasts that stalled. Having ordered 4 x 5kg lots of beans yesterday, I think it's about time I get cracking on developing a profile I like. I also ordered a Lido 3 from OE's website (sorry talk_coffee...I couldn't wait any longer
), so it should help with sampling roasts when the grinder is full of other beans.
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Hi DanOriginally posted by dan110024 View PostG'day Matt!
You run the Bosch HG on fan speed 2, right? Just wondering if the difference between speed 2 and 3 translates to any differences in the cup? I'm still running on speed 3 for the whole roast but not afraid to change it up.
I began my roasting with 350g batch sizes, and all on Fan 3, giving an ideal 17-18min roast time. When I went to larger 750g batch sizes, I kept the gun on Fan 3 but had to include the pre-heat / hot drop to get the right flavour profile without maxing the gun and risking scorching (which ended up with roast times around 22-23mins).
But what I found, by happy accident, was that if I then used basically the same 'large batch size' technique & temps with a smaller 350g batch, but simply dropped the gun to Fan 2, I ended up with a virtually identical flavour profile to the big batch! Just one of the quirks of the Bosch gun dynamics…
That's why I use the same large-batch template for both - all the heat settings are the same. The profile ends up shorter (back to my ideal 17-18mins - as you'll see on the logged profile). But makes it really easy to remember the technique
The only real change is the "dip" – on the big batch I drop to fan 2 for that bit - on the small batch I just drop 100° on the gun, then up again 140° after it to achieve the same result…
Cheers Matt
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G'day Matt!
You run the Bosch HG on fan speed 2, right? Just wondering if the difference between speed 2 and 3 translates to any differences in the cup? I'm still running on speed 3 for the whole roast but not afraid to change it up.
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Thanks very much for all the advice.
I'll be spending the weekend doing some deep thinking about how to make some adaptations here.
Cheers
Al
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Or even an old Vacuum Cleaner extension tube (aluminium), cut to suit...Originally posted by DesigningByCoffee View PostIf you could lift the gun 75-100mm and even use alfoil initially to make a chimney or gun nozzle extender, reckon that would help

Should work Ok and usually easily available from your local Tip Repository.
Mal.
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Hi Al
I think the gun height will do the trick - you've got all other bases (insulation, lid etc) covered.
I used the same BM, and with a big 750g batch the beans come almost to the top of the pan at the end of the roast - I think that's where your scorching might be happening - beans too close to the direct heat source. If you could lift the gun 75-100mm and even use alfoil initially to make a chimney or gun nozzle extender, reckon that would help
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