suggested temperature for 2kg HG

[summercrema]

So should I keep the lever on Cool position during the whole roasting process and only bring it to Roast position after unloading the beans? or there is a reason to change the lever position during roasting ?

[chokkidog]

Roast position for roasting.

Cool position for cooling.

Change the lever to cool just as you discharge the roasted beans into the cooling tray so there is cool airflow as the
beans discharge.

When the beans are cool, put the lever in roast position, get your drum back up to load temp, charge the drum with beans and roast.

If you change the lever to cool, while you are roasting, you will be in deep ^&%.

[summercrema]

Raosting Java

Did few more roast last week, indeed increasing the roast size to 800g did have an effect on FC temperature, it is cracking around 19x degree Celsius which is what I used to get from a Hottop. Java Banyuwangi, one fast roast and one slow, roasted on the the 26th 09 still resting. Any commend from anyone?

[an3_bolt]

Looks OK.

I find 750g charge temp with a Brazil / Indo etc I am using around 150C. However I have ended up with tipping (with the Brazils) if allowed the flame to contact the drum during the turnaround. I don't know what yours is, but mine is the old high pressure LPG with the ribbon burner. Through 150 again at about 5mins, FC 10:00 - 10:30 and steady development from there. ..I find 4mins and over gets baked notes. Crisp for black/rissy at 3mins and 3:30 for a "fuller" profile.

The hards I have been charging at 165/170. Through 150 at about 3:45/4mins and FC at 7:45 - 8 mins. Develop from there for 3-3:30.

I have noticed at 750g it has very quick response to the gas.....almost too quick. If pull the gas off too quickly it drops the ET and slows the RoR for the BT too much and correspondingly a flat result in the cup. Fine line......but you will work it out.

[chokkidog]

Depending where your roaster is and the ambient temp it and your stored beans experience you will
find that keeping the same charge temp all year will result in different turn temps.

I aim for a turn temp of 60°. Up to 65° is ok. The charge temp therefore varies for me, but not much; my roastery is A/C but not 24/7.
If you do back to back roasts, use your first roast as a guide. After some experience, intuition will help you a lot.

I have no flame when I charge my drum and leave it off 'til just after the turn, at about 1.05 mins into total roast time.
I have variable speed air, this is also turned to '0' but there is still some airflow.

I have different initial heat settings for different bean densities.

Your profiles above ……….. the first is too quick for most beans but looks a bit like a profile that Andy posted last year for
the Ray's Mountain Top. The second looks better but like an3_bolt says, is too long (for my liking) between 1st and 2nd crack.

Your small charge weight is going to give you some grief with keeping a handle on your °RoR. Like an3_bolt says , you will get the hang of it
but you might find it easier to understand the dynamic if you started with a 1.5kg batch weight and worked back from there.

[an3_bolt]

.....wish I had variable air....

[chokkidog]

Yeah, it's great, awesome!

When I first unwrapped the roaster tho', I was a bit taken aback to see no manual airflow control damper.

No problem now tho'; precise control and repeatable settings………. it's a breeze! ;-D

It would have to be possible to retro fit a variable speed switch?? Maybe Chris has some thoughts.

[summercrema]

Hi an3_bot

Quote

"The hards I have been charging at 165/170. Through 150 at about 3:45/4mins and FC at 7:45 - 8 mins. Develop from there for 3-3:30."

So you finish the roast in 11:30 minutes is that right, I am assuming you unload the beans around 11:30 minute mark, just into SC?

[an3_bolt]

Yes - finishing roast at 11:30 - just a bit of a guide. I do change it with each bean I have bean roasting and the depth as well. All the hards I have used I have settled on a profile that is short of SC - trying to obtain max origin flavours. Generally drink blacks , but most of these have also had the flavour to bust through milk and bonsoy without going deep. One way to find out - roast them! Not all beans will be the same.

My taste (which is really the Mrs taste...) is for a medium roasted. I do take some of my Brazils/PNG to the first nibbles of SC, but when I do that I am sometimes blending them with a lighter roast of the same bean as well - getting some contrast like a photographer in their pictures.

I have come to the conclusion that everyone has their own style. The aim is get what you like as a result. I found the quickest learning curve for this was to meticulously record everything I do. Pretty anal, but very effective when sorting a tipping problem, an astringent taste that suddenly pops up after success, thin on body etc etc Can not stress enough on this one - I will sometimes come back to roast it again several months later - and reading through notes and looking at the previous profiles is just like reading a recipe book.

The other part was to formulate a plan, and commence work from there. Eg - my early roasts were kind of hit and miss. Then I kind of learnt when I got a new bean, to have an idea of which area it lay in ie a hard or a soft. A test run accordingly, then creating a matrix of roasts that vary the FC time, development time and roast depth. Some I have got to a stage that I loved after a couple of roasts, some have taken close to 10/15 to get what I really want out of it. So essentially I have created 2 standard profiles and then tweak from there to try to extract what potential lies in the little suckers.

So I guess that is the long winded answer to go get yourself some beans, formulate a plan and get into it. Some of it will be educated guesswork and some will be trial and error. It is the management of error that leads to success.

I got serious manflu, back to bed now.

[summercrema]

The fast roasted Java actually tasted ( more chocolatie) better than the slower roasted one today, it was the opposite last week, now I don't want to touch the slowly roasted one.

[summercrema]

almost a month letting the Java sit in the cupboard, tried the Java slow roast again this morning, it is tasting more chocolaty than two weeks ago, adjusted Mini Mazzer finer for the second cup, nice one no sugar needed. luck didn't send it to the bin two weeks ago.