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Thread: Heat Soak at Start of roast

  1. #1
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    Heat Soak at Start of roast

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Is it advisable to let you beans absorb a bit of gentle heat at the start or even before you start your roast timing ?

    Do CS roasters pre heat BM before roasting ?

    I have seen some comments about 1 heat soak ...2 fast ramp ... 3 creep to FC ..... 4 creep even slower to SC.
    If this is a good profile will I find beans hitting FC at lower temps ??

    Greg

  2. #2
    Mal Dimal's Avatar
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    Re: Heat Soak at Start of roast

    Hi Greg,

    I dont worry about pre-heating the BM Pan at all as theres more mass in the batch of beans than the pan itself so not much point really. That being said, the vast majority of my roast profiles follow loosely what youve described above as Ive found that this seems to work best with my particular Corretto setup, when it comes to flavour in the cup and the idiosyncrasies of my palate.

    Have attached a copy of an XLS file (Excel) that I posted up here once before to give you a rough idea of the profile genera that I use. All the best mate.... :)

    Mal.


  3. #3
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    Re: Heat Soak at Start of roast

    Mal

    I guess Im doing similar to you , but at the start Ive been doing it a bit different .
    method 1 ..... start every thing running and wait till TC registers 55* and call that minute 1 (this can often take nearly 2 min) HG full on .
    method 2 ... Start everything with HG on low, and wait TC to register 55* ,( 3 min +) then ramp up on HG full on.

    My profiles differ slightly from yours, after 170* I increase 10*/min till FC then try and keep min by min increases to 3 or 4* . Doing this most of my recent roasts are hitting SC at about 215* , I have been pulling them about 20sec into SC...... results have been mixed taste wise , beans show very minor divots.

    Any Thoughts...?

    I think my setup is still a limitting factor
    1. need a 2k watt HG
    2. need to get closer to bean mass.
    Currently setup struggles to do more than 420g of green, 380g is optimal. Tried to do 500g took 16min + to FC and 23.40 for SC after 10 days beans were discarded.. YUK

    Greg

  4. #4
    Mal Dimal's Avatar
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    Re: Heat Soak at Start of roast

    Behmor Coffee Roaster
    Hi again Greg,

    Dont get too hung up on absolute temperature readings, consider them to be more of a relative value since we are not comparing two exact roasting systems operating in exactly the same circumstances (way too many variables to account for). I only offered the above chart as a guide to show you the general profile I use. Naturally, for different beans, the profile is adjusted in accordance with what Ive found works best for me in the cup. With some beans, I tighten up the ante-RFC section of the profile in its entirety or maybe just a section of the profile. In general, the post RFC section of the profile is held to pretty much the same for all beans I roast but naturally this varies from one bean variety to another as the SC point shifts around a little and therefore requires a slightly different gradient. You really just need to experiment as you try different bean varieties and find where you believe the ideal roast profile lies. Thats what Ive been doing over the years and still do; never stop learning..... 8-)

    Also, I dont use the first few snaps of either First Crack(FC) or Second Crack(SC) as a distinct roast milestone, its just too uncertain and very unpredictable. Rather, I use the start and finish of Rolling FC, when regular SC crackles are heard but not yet Rolling and then Rolling SC if I ever get that far into a roast (very rarely). There are other milestones of course too, roast colour, the start and finish of chaff generation, the presence of Steam, ditto for Smoke (and colour), the aroma, the texture of the bean surface and so it goes....

    Your concept of when to commence timing the roast sounds fine to me. Its more about consistency throughout the entire process from one batch to another so that you can get a handle on how your roast system works for you. Also, just as absolute temperatures can only be used as a guide when comparing roasts between different roasting systems, so too is absolute time. I use time as a guide when roasting but dont religiously stick to a rigid time profile from one roast to another either since ambient conditions can affect these "open roasting" methods to quite a large degree and probably to a lesser degree when using a large commercial drum roaster.

    With regard to heat input.... This is a significant factor to take into account with respect to batch size. In order to increase the heat of a certain mass at a certain rate, you need to inject a requisite amount of thermal energy at an appropriate temperature. If your heat source is limited, then you need to come up with alternative means to make the most of what you have. Several members use a lid over the Pan section of the BM in order to restrict the loss of thermal energy (Ive done this a few times and it works well). You could also devise a method of insulating around the Pan to achieve similar outcomes by reducing thermal losses. Lots of ways to approach the challenge and work out which is the best solution for you.

    The name of the game is experimentation, astute observation and accurate record keeping (Roast Log).... Sounds a bit like attending a science class doesnt it ;D *Anyway, its all heaps of fun and so long as it remains that way, youll get a lot out of it I reckon. All the best mate... :)

    Mal.



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