Heya guys! Just had a curiosity...
I'm relatively new to monitoring temps while roasting (for many years just roasting on the 'fly', time-based), but was wondering something.
In terms of consistent roast depths, is it better to roast to:
a) a relative temperature point based on when first crack occurs/ends
Or
b) absolute temperature point (just ending when the beans hit a certain temperature)
Am not sure if what I'm saying makes sense, but I recently did a few roasts, the first two roasts FC happened pretty much the same temps. The third roast it was slightly different measurements..
Eg If I did two roasts:
1) FC happened at 205, rolling was 212, end of FC was 220, and I pulled the roast at 224
2) FC happened at 211, rolling was 215, end of FC was 223
As the numbers are slightly higher, in order to get a consistent roast depth, would it be better to end that second roast at the exact same temp (224), OR end it relative to the end of FC in that first roast (about 4 degrees past the end of FC) which would be 227 degrees?
I hope this made sense haha.. thanks guys
(And obviously the profile ie how it got there matters, but I mean if I keep the same profile. These two profiles are attached too just for more info. The probe position was the same in both, and ambient temps were the same)
I'm relatively new to monitoring temps while roasting (for many years just roasting on the 'fly', time-based), but was wondering something.
In terms of consistent roast depths, is it better to roast to:
a) a relative temperature point based on when first crack occurs/ends
Or
b) absolute temperature point (just ending when the beans hit a certain temperature)
Am not sure if what I'm saying makes sense, but I recently did a few roasts, the first two roasts FC happened pretty much the same temps. The third roast it was slightly different measurements..
Eg If I did two roasts:
1) FC happened at 205, rolling was 212, end of FC was 220, and I pulled the roast at 224
2) FC happened at 211, rolling was 215, end of FC was 223
As the numbers are slightly higher, in order to get a consistent roast depth, would it be better to end that second roast at the exact same temp (224), OR end it relative to the end of FC in that first roast (about 4 degrees past the end of FC) which would be 227 degrees?
I hope this made sense haha.. thanks guys

(And obviously the profile ie how it got there matters, but I mean if I keep the same profile. These two profiles are attached too just for more info. The probe position was the same in both, and ambient temps were the same)




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