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roasting profile - where to start
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I'd direct your attention to Andy's post above which gives some suggestions and a link to a thread with loads of profiles on display...
https://coffeesnobs.com.au/forum/cof...291#post885291
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Originally posted by TheHobo View PostAnd is there info on each bean and the preferred roast level for each?
No there isn't because fundamentally we don't understand what is going on in coffee roasting yet. I think we are getting closer but there are still very big gaps in our understanding.
As an example, we know that colour development suddenly slows at around medium roast (colour somewhere around Agtron 70), we think that this inflection point varies with variety and roast method but we don't know why.
I suspect that it is affected by the the sucrose level of the green beans but I just don't know and seemingly nor does anyone else.Last edited by Lyrebird; 9 October 2021, 09:17 PM.
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I'm in the same boat as you.
I didn't bother with a popcorn maker though, went straight to bread machine /heat gun.
Physically my setup is ready, thermocouples connected to a TC4 etc.
My biggest trouble now is I don't know what I'm aiming for in my roasts. I understand that everyone has different tastes, but surely there's an acceptable range.
I've only done 3 roasts so far, the first one ended up tasting very earthy and I ended up throwing it out - i suspect this was due to not having a cooling setup, I likely baked them as it took a good 7-8 minutes to cool.
The next two I've done this morning, did an Indian elephant hills, which only took just under 7 minutes (too fast I think), and then I did an Ethiopian sundried with took about 11 minutes.
My issue is I'm not sure what parts of the roast are meant to go quick, when i should back off etc.
Is there a generic roast profile I can put in Artisan as a starting point? I can then tweak to my tastes after that.
And is there info on each bean and the preferred roast level for each?
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Totally agree!
The best way to learn is just give it a go and make a few mistakes along the way.
Poppers are great because if you really mess it up and the roast is undrinakble you have only wasted $1 of greens. However the batch size of 50g or so also means that you can only get a few coffees per roast.
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I suspect you wasted your time and ended up more confused on Youtube, you could have gotten much better local information from CoffeeSnobs!
The "whats in my roaster" thread is full of HeatSnob profiles, pictures of the results and often information about the roaster used.
175 pages of real world info, more than enough to help understand different roasters and profiles that are working well for different people.- The speed of the profile is dependant on your taste of the output.
- There is no correct answer except what tasted best to you and your brewing method.
Poppers are a great proof of concept, "hey, I CAN roast coffee" but you'll want some more control in the profile if you want to fiddle, tweak and see how good that particular bean can be.
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roasting profile - where to start
I am a complete newbie at this, having caught the bug with my first popper roast and loving the freshness. I limit the popper to 50 grams of green beans, as that seen to be a good batch size that keeps the beans moving.
Batch roast times are between 3 and 4 minutes.
I spent an non sleeping night on youtube soaking in as much information as I can.
The amount of thermal energy to roast 200gm (4 times my current batch) is significantly higher if I want the same roast times.
i am wondering if there is an optimal roast time? is faster better than slower?
A simpete of my background , I made my own SMT reflow oven quiet some time ago and am aware the soldering profile is critical.
Cheers
Matthew

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