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Roast Levels - Correlation Between American Terms and CS Terms

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  • #16
    If you haven't already, I think it worthwhile to visit the coffee roasting library on the Sweet Maria's website. You might find the articles on lengthening the roast particularly interesting (they discuss the taste differences resulting from changing the roast times in three phases of the roast).

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    • #17
      Originally posted by kwantfm View Post
      If you haven't already, I think it worthwhile to visit the coffee roasting library on the Sweet Maria's website. You might find the articles on lengthening the roast particularly interesting (they discuss the taste differences resulting from changing the roast times in three phases of the roast).

      Thats the "other" site that i refer to, wasnt sure if we are allowed to name drop other sites in this forum.

      But SM's library is great. Therein lies the issue. Most of hte charts/discussion talk about Roast levels being, City, CIty +, Full City etc. Which has no correlation to CS numbers..

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      • #18
        Happy for a moderator to shut me down... but don't think it is a problem mentioning Sweet Maria's... it's both much easier and much cheaper to get greens from Andy. "Much easier" is likely a significant understatement!

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        • #19
          Possibly something to bear in mind is that the Bean temperature is considered as just an indication of Bean temperature. (Based on a little formal training I have done). Commercial quality roasters (I believe) tend to measure at least both Bean & Exhaust Temps. The exhaust (environmental) temp is the temp of air passing from the drum to the exhaust, and that temp is probably more of an actual temp than the Bean Temp which is measured by the beans tumbling over a probe, and would also have some dependency on the % of beans vs total capacity available, probe placing, and a raft of factors etc. The exhaust Temp has a more direct correlation to changes to the %Heat applied, and its the temp that the beans are "aspiring" to, so to speak.

          I think for a while I was myself originally too focused on the Cracks as indicators, (because they are an easy milestone to hear & capture) rather than understanding they were more a consequence of a variety of factors including the roast profile you use. As a home roaster without usually all the technical aids that determine bean moisture content, hardness, and possibly even the environmental humidity etc, you may need to allow more of a sensory approach to helping determine how a roast is progressing, e.g. smelling it at the stages in the lead-up to FC, to ascertain whether its going too quick or slow, and therefore how to adjust to prevent it either running away from you or stalling, then using colour to determine the drop point rather than SC. Of course once you are used to the way a particular batch of beans reacts, then it should react similarly for a good period of time. Of course the CS monitor is also very useful.

          The sensory points I learnt were 1. The smell of grass (after about 3mins), then 2. Hay (another 2 or so mins), then 3. Baking Bread (5-7min). There is another point before FC, that can apparently indicate the final potential of the roast, but I'm still struggling to sense that one. FC is usually not that long after then. Generally from FC to Unload would depend on your requirements, but keep it slow enough to allow at least a >3min <6min for the development of flavours etc. Under 3min could end up being too acidic and over 6min could become too leathery. However that is in very general terms, as I'm sure there will be a raft of people that will tell you that certain beans require totally different timings.

          I'm not putting this forward as an expert just still in training like many of us.

          I'm also not sure how easy it is to check sensory progress on setups like Correto's, KKTOs so it may be a mute point. On the Hottop I know you could get a sense of the smell.

          GrahamK
          Last edited by GrahamK; 13 September 2013, 02:40 PM. Reason: spelling/grammar

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          • #20
            Nice post... so much to learn!

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