Originally posted by greenman link=1208121362/0#2 date=1208127367
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Basic roast profile?
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Re: Basic roast profile?
Thanks, thats the ball park im in at the moment, guess ill have to be waiting for my DMM before i do too much more, although it is fun just to wing it now and then!
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Re: Basic roast profile?
Thanks, that sounds really good... Ill have to give it a go...Originally posted by Mark link=1208121362/0#4 date=1208135145My current basic profile is based on a few posts by Jim Schulman over at another site. It seems to be working out okay.
1. Beans to 150C in about 4 minutes. Dont take them past 150C until they are dried and yellowish.
2. Take them from 150C to 200C (a few C below 1st) in another 4 minutes. Basically go as quick as you can here while keeping things even.
3. Take from 200C to your final roast point (regardless of where that is, roast faster if you want to go darker, rather than roasting longer) in 4 minutes for brewed or 5 minutes for espresso. Stretching this time out to 6 or 7 minutes will bring in more chocolates, but youll lose other things. Up to you.
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Re: Basic roast profile?
My current basic profile is based on a few posts by Jim Schulman over at another site. It seems to be working out okay.
1. Beans to 150C in about 4 minutes. Dont take them past 150C until they are dried and yellowish.
2. Take them from 150C to 200C (a few C below 1st) in another 4 minutes. Basically go as quick as you can here while keeping things even.
3. Take from 200C to your final roast point (regardless of where that is, roast faster if you want to go darker, rather than roasting longer) in 4 minutes for brewed or 5 minutes for espresso. Stretching this time out to 6 or 7 minutes will bring in more chocolates, but youll lose other things. Up to you.
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Re: Basic roast profile?
I think you mean 2nd, not 1st.Originally posted by greenman link=1208121362/0#2 date=1208127367I usually pull roast around start of 1st or just after
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Re: Basic roast profile?
Welcome to the Corretto club. Bean variety and process dictate the roast profile, but a general rule of thumb to start could be.
Around 10 mins to first crack at around 190-195C then ease of heat and try for 6 minutes between 1st and start of 2nd, I usually pull roast around start of 1st or just after depending on bean temp usually around 215-220C by then. Some harder beans you need to go out slower to 1st crack.
The beauty of living in Perth is there are usually roasting reports and tips on the latest beanbay offerings by the time I take delievery of mine and roast them.......enjoy the experience
cheers gm
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Re: Basic roast profile?
I just picked up a digi-sense on ebay for $25 (used). It was a little tricky drilling through the walls to get the right spot on the loaf pan. I have a breadman which has a rather large paddle so there is not much room to play with.
Im getting 1st crack around 396 and 2nd around 425. Id like some info on a basic roast profile also. So far I have remembered to pull the probe out before I pull the breadpan (pats self on back).
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Basic roast profile?
Hey guys!
SO, Im on top of the world. Just changed from popper to BM HG 8-) . VERY happy with the whole thing, except, now I really dont know what Im doing.
With my popper, I just pull the roast when im happy. Now i can set the HG to get FC in about 8min and SC in about 13-15, and then pull the roast. The coffee looks and tastes good, but i reckon i can get better. So my question.
What is a good starting profile. I dont have thermometer installed yet, but it will be on its way this week...
So very hot to FC then tap off untill second or slow ramp to first then more heat to second or, or, or...
Looking forward to what you all have to say
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