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Just keep playing around with your setup until you get something you like and can replicate
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On the Corretto it's all based on temperature from the probe and it takes a lot of the 'guesswork' out of it. Normally for my setup it's 209 degrees +/- 1 degree.It's important to note the temperatures are very setup reliant and my 209 degrees might be anothers 215 etc. Normally I will aim for this to occur in about 4 ish minutes post FC and beans are a medium roast.
For the Behmor it's probably more correlated to time as the temperature sensor isn't as reliable in the Corretto.
There are a few other indicators like FC has completely stopped. Yet to reach SC. If you can get between those two you are almost guaranteed a medium roast.
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WhatEverBeansNecessary
Thanks for chiming in,
Re-reading Yelta's post it seems that the determining factor of when to drop and start cooling is bean temperature + time.
Seems there are a variety of strategies to end a roast, all correlated:
- Time after FC
- Bean Temp
- Development Ratio
- Color / Smell
When do you decide to end a roast on your 'baseline' roast?
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The Hive should be more than good enough to determine differences between a light, medium and dark roast. And should be a really useful tool in helping you determine where your preferences lie. I wouldn't be in a rush to move to something with more control unless you are finding the small batch size too limiting / inconvenient.
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@saeco_user
Thats correct, interesting thing, my results are consistently really good, but as you pointed out, consistently somewhat inconsistent.
For me, the Hive is a learning tool and seriously good fun (and the owner / creator is really cool and doing a lot for the coffee industry). I've learned more about coffee roasting, tasting and cupping through it than anything else I have tried which really was the point.
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You should be able to get perfectly tasty and well roasted beans out of the Hive. But, finely tuning a roast profile to bring out particular nuances in a bean might be beyond what it is capable of. Temperature control will be very hard to replicate exactly when it is adjusted by manually lifting the roaster closer to, or further from the flame.
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My approach is to put Behmor basket, tray and beans in the sun for 20 minutes. Preheat for 2 to 3 mins. Roast on manual P5 for 10 mins then to P4. Hit cool well into FC after checking colour and smell. Also use external fan. Total time usually between 11 1/2 and 12 1/2 min. Never had an unacceptable roast.
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You've actually got this particular parameter the wrong way around.For higher altitude or more dense beans, I plan an overall longer roast 12-14 mins vs shorter for lower alt beans 10-12.
High altitude denser beans can be pushed more quickly since the higher density allows the heat to penetrate more quickly and evenly. Lower altitude (soft) beans such as some Brazil and Island varieties benefit more from a slower profile since they are less dense which requires a bit more care to ensure that the beans roast evenly throughout and don't scorch.
Most CS Green beans are medium to high altitude in origin so mostly, you only have to consider the Brazil varieties, etc as "soft-ish" for special attention.
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Yelta
Im currently roasting on a Hive roaster (contrary to opinion, not a pan...). Batch sizes are tiny at 170g.
I catch end of dry by color and smell and have surprisingly found it fairly consistent.
I dump my beans in a sieve and use a fan to cool them, the frantic bit might all the adrenaline, excitement, smoke and chaff.
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Its easy to do, constantly changing parameters without meticulous note taking is almost a guarantee for inconsistency, as is changing more than one variable at a time.Originally posted by yochiya View Post
Open to the idea that I'm trying to overcomplicate thing?
End of dry as an indicator??? I assume this is a feature of your roaster, you still haven't told us what type of roaster your using, difficult for people to advise when they don't have all of the facts.
As a matter of interest how do you "frantically cool"? using a 20 litre bucket with an exhaust fan is fast and easy, beans are cool to touch within about 90 seconds.
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I too like Yelta use a pretty similar baseline for all roasts (although I am not nearly as experienced with the Corretto) - and from there tweak based on different beans like higher density I might go slightly hotter in the beginning or more fruity a little lighter roasted etc.
what is important is to get to know your setup and the tricky points where you can get into trouble easily. For me and my setup its around the gradual rise to FC and then turning the heat down a little but not too much to get a gradual rise to second crack. I found in my early corretto roasts it all too easy to blast through FC and then over compensate and find the roast stalling somewhat before second crack.
There are some other points too but it's about getting to know your setup responds to changes.
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The ultimate outcome obviously is to get the most from the bean for the particular brew method.
Here is how I approach it at the moment and would be interested to hear where I can improve.
For higher altitude or more dense beans, I plan an overall longer roast 12-14 mins vs shorter for lower alt beans 10-12.
I use end of dry as an indicator for the Midway point of my roast. If it's 6 mins, I estimate I will finish in around 12 mins. I adjust temps here to go faster or slower to meet my total roast time target. Smell is valuable for me here and I check the color a few times here.
I typically drop temperature a tad, about 30s to 1 min before first crack, this is really a guess based in previous roasts and dry end time. For filter roasts I drop more for Espresso I drop less temps.
I usually aim to end about 1 to 2 mins after fc ends or I hit 220-225c. For filter I might go a touch lighter and espresso deeper.
I frantically cool.
This is what I've been doing with ok results for most beans. All of the information leading me to get here were my taste buds and the interweb.
What can I do to improve my roasting or where can I tweak to highlight the secrets my beans seem to be hiding from me?
Open to the idea that I'm trying to overcomplicate thing?
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