Hello wonderful snobs!
I have been roasting on and off for ~12 months and have done about 20 batches. My setup is a coretto system: open breadmaker, heatgun on a tripod, heatsnot + artisan. I am looking for any pointers that may help me dial in my process. TBH, I'm not even sure what I'm supposed to be targeting profile wise, and have just made a huge amount of assumptions diving in.
Currently I guess my charge temp based on previous roasts and interpolating between batch sizes. I have figured out for my system:
So my 1st assumption is that I should target around 95*C turning point.
The second thing I have been doing is trying to dial in when I pull my beans off.
I have started off roasting the beanbay PNG Wahgi and Mexico El Truinfo:
Should I be pulling beans off according to temp, or is timing into 1st crack best?

I would say the Mexico batch in the graph above has been my best batch yet, but maybe a little too chocolatey for my liking but, I like a bit more acidity. Not sure if this is more a function of the bean, or the roast.
Any feedback to help me on my way would be awesome!!!
Cheers legends.
I have been roasting on and off for ~12 months and have done about 20 batches. My setup is a coretto system: open breadmaker, heatgun on a tripod, heatsnot + artisan. I am looking for any pointers that may help me dial in my process. TBH, I'm not even sure what I'm supposed to be targeting profile wise, and have just made a huge amount of assumptions diving in.
Currently I guess my charge temp based on previous roasts and interpolating between batch sizes. I have figured out for my system:
| Qty (grams) | Charge Temp | Temp drop | Turning point |
| 200g | 150*C | 55*C | 95*C |
| 300g | 165*C | 70*C | 95*C |
| 400g | 180*C | 85*C | 95*C |
| 500g | 195*C | 100*C | 95*C |
So my 1st assumption is that I should target around 95*C turning point.
The second thing I have been doing is trying to dial in when I pull my beans off.
I have started off roasting the beanbay PNG Wahgi and Mexico El Truinfo:
- I have found with the PNG I don't want it to go above 212*C, and about 30 sec into 1st crack.
- With the Mexico the last batch I did (graph below) I went 50 sec into 1st crack to ride up to 212*C, although it's a little long into 1st crack for my liking.
Should I be pulling beans off according to temp, or is timing into 1st crack best?
I would say the Mexico batch in the graph above has been my best batch yet, but maybe a little too chocolatey for my liking but, I like a bit more acidity. Not sure if this is more a function of the bean, or the roast.
Any feedback to help me on my way would be awesome!!!
Cheers legends.

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