My new KKTO!

[Andy]

Re: My new KKTO!

Great looking roast.

...odd looking profile though.

Do you really need the 280C drop temp?
Can you add more heat if you wanted to?

At the end of the day it doesnt really matter if the coffee tastes good.

[galumay]

Re: My new KKTO!

Hi Andy,

I think the drop temp is a bit misleading, I just took longer than normal to get the beans in (phone call!) and thats what the thermocouple read at the time - but as its really measuring ET at that point because there are no beans loaded I think its just the heat generated by the thermo oven at full whack.

Thats pretty well all the heat my particular KKTO can generate during the roast, i back off a bit as the beans approach first crack to stop the roast running off to second crack too fast but thats about it.

[flynnaus]

Re: My new KKTO!

as its really measuring ET at that point because there are no beans loaded

For most roasters you will be measuring ET before the beans are loaded. 280 is too high an initial temperature in my opinion. My drop temp is about 130-150 and I usually pre-heat with the TO on about the 125 mark

Still, thats a lovely, even roast. What beans did you use in the blend?

[galumay]

Re: My new KKTO!

For most roasters you will be measuring ET before the beans are loaded. 280 is too high an initial temperature in my opinion. My drop temp is about 130-150 and I usually pre-heat with the TO on about the 125 mark

Still, thats a lovely, even roast. What beans did you use in the blend?

I cant really see why it matters how high the EV temp is at drop in, as soon as you drop in 500g of cold beans it drops right down, there is nothing other than air that is actually at that temperature.

The blend is Peru Ceja de Selva, Santo Domingo Cibao Altura AA, Tanzania Uru & Sumatra Sigararutang

[flynnaus]

Re: My new KKTO!

as soon as you drop in 500g of cold beans it drops right down

Yes, but the higher the initial temperature, the higher the turning point when the temperature starts to rise again and this will affect roast time. You would change the loading temp depending on the batch size.

Your roast looks quite quick to first crack. It also appears to have stalled between first and second crack.

Still, there isnt a definitive technique for the KKTO and it will be interesting to see how yours tastes.

[Andy]

Re: My new KKTO!

but as its really measuring ET at that point

Ahhh, twas an alien roast?



ET (or in another post above as EV) is Environmental Temperature for the newbies reading this thread. :

...back on topic...

there is nothing other than air that is actually at that temperature.

The high air temperature will have some relationship to your bowl temperature at drop time which in turn will have something to do with how fast your roast sheds water and then starts the roasting process.

Reading the posted profile I would guess that you are not really seeing bean temperatures as they never read anything close to room temperature (even in Darwin). Bean Temperature should surely read something lower (maybe 50C-70C) even when dropped into a hot roaster.

That doesnt matter but it does put your profile into a different perspective.

i back off a bit as the beans approach first crack to stop the roast running off to second crack

Yeah, I can see that at the 8.5 minute mark in the rate of change graph. Looks like a couple of other slight adjustments in there too as the beans go exothermic.

Currently, I would assume that the first 3 or 4 minutes little is happening to the beans and 5 minutes later you are hitting first crack. Thats a pretty speedy roast.

I would like to see what sort of taste results you got if you dropped the same beans at a lower temperature, moved the 1st crack to more gradual 13-15 minutes and then used your same 1st-2nd method.

Might be a fun taste experiment?

[galumay]

Re: My new KKTO!

Yes, but the higher the initial temperature, the higher the turning point when the temperature starts to rise again and this will affect roast time. You would change the loading temp depending on the batch size.

I see your point, not sure it would make much difference though, it still has to heat the beans from cold and there isnt much thermal mass in the roaster. Thats why the temp drops so hard, as it changes from effectively reading ET to BT after loading.

Your roast looks quite quick to first crack. It also appears to have stalled between first and second crack.

I do try to draw out the time between first and second crack and may have overdone it slightly in that roast.

Still, there isnt a definitive technique for the KKTO and it will be interesting to see how yours tastes.

Snuck a quick espresso this morning and it was sublime! BTW thanks for the detailed discussion and feedback, I am finding the KKTO quite a learning curve after the Behmor and its comments like yours that really help me work through the process.

Again I am flattered by the tolerance of the variations of the KJM blend which seems very forgiving and my Izzo Pompeii which would apparently make god shots if you filled the PF with international roast.

[Dimal]

Re: My new KKTO!

but as its really measuring ET at that point

Ahhh, twas an alien roast?

ET (or in another post above as EV) is Environmental Temperature for the newbies reading this thread.  :

Not just the Newbies Andy... :-?

Gotta admit that the first thing that came to mind for this CSer was the above image.... ;D

ET?? Doesnt take long to type Environment Temperature (ET), if youre looking for a contraction to use further on in your post.... :

Mal.

[Koffee_Kosmo]

Re: My new KKTO!

ET must come from the coffee planet :

Thats a very even roast galumay for a 4 bean mix

Still, there isnt a definitive technique for the KKTO and it will be interesting to see how yours tastes.

This is so true
Recently I have experimented with a 4 green bean roast
First adding the hard beans, then adding one bean at a time in 30 second intervals

This roasted very well and tasted fantastic at day 8 & 9 post roast

Keep up the roasting and enjoy the spoils
KK

[galumay]

Re: My new KKTO!

I would like to see what sort of taste results you got if you dropped the same beans at a lower temperature, moved the 1st crack to more gradual 13-15 minutes and then used your same 1st-2nd method.

Thats definitely what I would normally aim for, so I will try that next time and make the comparison.

[galumay]

Re: My new KKTO!

Ok, just roasted up a batch, dropped in at a lower temp as suggested and I think the profile reflects a better roast.

[DesigningByCoffee]

Re: My new KKTO!

ET must come from the coffee planet

In fact, I would go as far to say that ET himself looks like he comes in at a CS8-9? ;D

[Koffee_Kosmo]

Re: My new KKTO!

Ok, just roasted up a batch, dropped in at a lower temp as suggested and I think the profile reflects a better roast.

They are beautifully roasted beans  galumay
Many lovely cups of coffee await you over the next few days  [smiley=thumbsup.gif]

KK