oh the beananity!
So I was in buying my green yesterday and we were talking about how the beans lose 20% or so of their weight during roasting. The guy suggested it was the soul of the beans; now when Im at my corretto I have this image in my head of all the little bean souls floating up into the sky...
oh the beananity!
;D A great new word raphec.Originally Posted by raphec link=1228245703/0#1 date=1228250524
My roasts lose on average 16.4%
Of course in ageing brandy and the like, its called the angels share.
I usually aim for about 14-15% loss.....
How do you aim to lose less than my average?Originally Posted by Mal link=1228245703/0#4 date=1228285498
You can control the moisture loss to some extent by the manner in which you roast towards First Crack(FC) Ive found. As opposed to most roast profiles Ive seen posted here on CS, my profiles tend to start off slow and accelerate slightly towards FC and then flatten out towards Second Crack(SC). It may also explain (partly) as to why I never experience any form of tipping or irregular roast spectrum through the beans.
The chart Ive attached is not to scale but is representative of the profile(s) I nearly always use.
Yeah, I use a similar approach, and find that my losses are in the same region Mal.
This is a bit off topic, but do you think it makes a difference to the taste? I have never weighed the beans prior to or after a roast, it takes me about 4 batches in my popper to fill a 250 gm bag.
Well yes, to my palate it does.
The beans seem to retain most, if not all of their intrinsic flavours and something else Ive also discovered by roasting this way, is that the peak flavour plateaux seems to extend for a bit longer period and with some beans, this can be for an awful lot longer. No doubt there are some other factors involved, such as the storage method used and what have you but since I have been using the same storage regime for a number of years now, a profile that displays a gradual acceleration towards FC seems to result in better, more flavoursome roasts than a highly accelerated front-end profile.
Mind you, I havent tried vastly differing profiles for different beans as such, just adjustments to the average gradients to FC and SC (if I was to actually get that far). Thats probably more fiddling around than I really want to become involved in, to be honest, as the above profile seems to do a pretty decent job....
Mal could you give me an example complete with temps and times so I can compare to mine.
There cant be much difference in our approaches from what I can see on that graph.
The devil must be in the detail.
No worries TG,
Ill dig out the data from my last roast and post up....
along the esoteric side of the topic:
And each of us is as in our own incarnation
a soul inside a body
for some reason
what we desire
(that we desire)
Lighter than flesh, the soul is the glow of us.
I imagined the little glowing coffee bean souls looking down on us and smiling as we lovingly went about giving them their freedom and enabling them to express their own personalities through the flavours and aromas of the roast. Living on through the joy they had brought to us.
Ill keeping an eye out on this post as well, my roast graph curves the opposite way as yours implying higher heat up front and plateaus towards FC. Perhaps Id get better results doing it this way.
Example of one of my Roast Profiles..... Last Years Peru Villa Grace Estate as it happens from a batch roasted earlier this year. Temperature monitoring data is manually recorded and entered into a very ordinary Excel pro forma and charted. Have attached a copy of chart as well as the original Excel file (Office 97) for anyone who wants to use the pro forma for themselves. Not necessary of course if you are able to use Andys software....
All the best,
which machine do u use mal?
Originally Posted by pulokidy link=1228245703/0#15 date=1228386255
Mal uses a Corretto..... a "big loaf" bread machine in his case teamed with a heat gun.
The systtem was designed by a member here (Belinda) whose site name is Corretto.
If you do a search on Corretto you will find all the details (and lots of pictures as well).