I've been using a coretto roaster for years now, and still trying to dial in my roasts. I'm always experimenting with different profiles and beans, and was reading through many of the posts here as a lot of you use or have used a coretto system in the past.
I currently am using a porter cable heat gun with the variable temp knob, closed system, thermocouple 1/2 inch from the bottom, roasting 300g batches. Data logger is enroute to simplify tracking roasts.


Currently I'm using a Rao style declining profile hitting FC depending on the bean at 8-9 minutes at 395-410F, and stopping at 12ish minutes just hitting the first few snaps of SC. I feel I have enough overhead to hit any curve I want with this system. The roasts are tasty, tend to bring out bright, fruity tones. I'd like to smooth out the flavor more to temper the fruits and bring out the chocolatey elements.
I see roast times here from 12-22 minutes total roast time, and am surprised as such a huge range. Are the long roasts primarily aimed at taming acidity for espresso? Are any of you using longer roasts for pour over or aeropress? The few roasts I've done in the 18 minute range tasted totally flat, though that was early in my roasting days.
My last roast of Guat Hue. I took a little longer, with a Seattle dip at 280-320, FC at 10 min, ended just shy of SC at 13:30, and was smoother, but almost too mild/low intensity, but only 2d of rest at this point, so I'm curious how this will develop over the next week.

Thanks for your thoughts guys.
Best,
C.
I currently am using a porter cable heat gun with the variable temp knob, closed system, thermocouple 1/2 inch from the bottom, roasting 300g batches. Data logger is enroute to simplify tracking roasts.


Currently I'm using a Rao style declining profile hitting FC depending on the bean at 8-9 minutes at 395-410F, and stopping at 12ish minutes just hitting the first few snaps of SC. I feel I have enough overhead to hit any curve I want with this system. The roasts are tasty, tend to bring out bright, fruity tones. I'd like to smooth out the flavor more to temper the fruits and bring out the chocolatey elements.
I see roast times here from 12-22 minutes total roast time, and am surprised as such a huge range. Are the long roasts primarily aimed at taming acidity for espresso? Are any of you using longer roasts for pour over or aeropress? The few roasts I've done in the 18 minute range tasted totally flat, though that was early in my roasting days.
My last roast of Guat Hue. I took a little longer, with a Seattle dip at 280-320, FC at 10 min, ended just shy of SC at 13:30, and was smoother, but almost too mild/low intensity, but only 2d of rest at this point, so I'm curious how this will develop over the next week.

Thanks for your thoughts guys.
Best,
C.




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