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Thread: To ramp or not to ramp ???

  1. #1
    Senior Member redzone121's Avatar
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    To ramp or not to ramp ???

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hi team 8-),

    I was wondering if most of you ramp the temp between holding it steady after FC and the start of SC. TG gave me some advice a while ago to stretch out gaps between FC and SC as mine were way too short 2-3 minutes. Now 5-6 minutes is no problem but I get impatient :-[ and lower HG and/or put lid on to get SC started.
    Thanks in advance for your excellent advice,

    ps: Time to start of FC usually 11mins ish then 5 - 6 min gap then pull at 18-20mins depending on colour.

    Cheers

    Chris ;)

  2. #2
    Mal Dimal's Avatar
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    Re: To ramp or not to ramp ???

    Gday Chris,

    Do you have Thermo DMM at all? If not, its not that easy to "know" where you are in the roast cycle temperature wise. Basically, you need to reduce the heat a little once a vigorous Rolling First Crack (RFC) is under way to reduce the gradient of the temperature rise. Its not a good idea to allow the bean mass to head into a negative gradient at this stage as this seems to suppress the flavour development; almost as though the flavours get set and can not be reinvigorated.

    With the aid of a Thermo DMM this is a much easier process to control but not impossible without one. For example, with my Corretto setup, I only have to raise the heatgun about 25mm or so (on average) to achieve an ideal temperature gradient after Second Crack (SC), so perhaps you could borrow someone elses DMM/Probe to help you work out how to adjust your heatgun position/temperature. Good powers of observation and patience are definitely handy attributes to have though mate; the smoother you can make the whole roasting process Im sure will reap rewards in the cup.

    Cheers Chris :)
    Mal.

  3. #3
    Senior Member redzone121's Avatar
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    Re: To ramp or not to ramp ???

    Cheers Mal

    I use a temp probe so always have comparable numbers to work with. The actual reading is not accurate, eg: FC 175ish and SC 185-190ish but for the sake of comparison its always the same numbers for each roast give or take a few degrees either way.
    I have no trouble (mostly) keeping temp steady between cracks, it just seems some beans do not naturally go into SC without a bit of a temp ramp up. Does that sound familiar to anyone? I guess my main concern is if keep things going too long I might lose some flavors along the way?

    So many beans so much to learn !!!!

    Thanks, Chris.

  4. #4
    Sleep is overrated Thundergod's Avatar
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    Re: To ramp or not to ramp ???

    Quote Originally Posted by redzone link=1230455544/0#2 date=1230511725
    it just seems some beans do not naturally go into SC without a bit of a temp ramp up.
    Which ones?

  5. #5
    Senior Member redzone121's Avatar
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    Re: To ramp or not to ramp ???

    Sorry TG my notes dont tell me that. Most dont with the technique Im using or maybe Im just not patient enough to wait any longer and end up lowering the HG and or put the lid back on a little to getting thing cracking (pun works for me). One thing that doesnt make thing to simple is that most roasts are different beans ie: I dont normally roast the same beans back to back but rather a couple of months apart.
    183 roasts to date and I can only recall a dozen say that have gone to SC on their own, or rather I have let get there on their own?

    Cheers


  6. #6
    Sleep is overrated Thundergod's Avatar
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    Re: To ramp or not to ramp ???

    I have the advantage I suppose of learning on the one bean but what you should be doing is making some notes about anything extraordinary as well as recording times.
    That way when you go back to the same bean you are pre-warned of what to expect.

  7. #7
    Senior Member redzone121's Avatar
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    Re: To ramp or not to ramp ???

    Yep ! Can you give me an average looking profile and tell me weather you ramp the temp up or not please? That way Ill know weather to let the temp slowly rise on its own or keep it stable. I guess my question should be, Is ramping a mistake ? like having to because I have held temp back too much or too long.
    Thanks TG.

  8. #8
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    Re: To ramp or not to ramp ???

    Redzone,

    I aim for a constant ramp between FC and SC of about 2 deg C per minute (varies a little bit between beans)....

    Whilst you can (in theory at least) hold the temperature for a while... and then increase it to bring on SC.... there is a real risk of "stalling the roast"..... where the temp actually drops - and this is bad for the resultant flavour.

    So a nice smooth increase is the way to go IMHO.

  9. #9
    Senior Member redzone121's Avatar
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    Re: To ramp or not to ramp ???

    Thanks JavaB that will give me something to go by.

    Chris

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    Senior Member redzone121's Avatar
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    Re: To ramp or not to ramp ???

    Behmor Coffee Roaster
    Thanks for the tips, managed to get a little more control (well did not let it stall heat wise) and we will see in a few days how the old PNG Wahgi rolls.

    Cheers, CB.



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