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Thread: Whats in my coffee roaster this week

  1. #2051
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    Look forward to hearing how it goes Leroy. Out of interest, what got you onto ordering coffee from Nordic Approach, is it expensive delivered to Australia or you bought while travelling?

  2. #2052
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by Janus View Post
    Look forward to hearing how it goes Leroy. Out of interest, what got you onto ordering coffee from Nordic Approach, is it expensive delivered to Australia or you bought while travelling?
    I was able to buy the Nordic Approach coffee here in NZ from a roaster thats closing down. (Its actually Reiss of Londinium infamy). Its old crop, but has been carefully stored so I thought Id try some, and it was actually pretty cheap. Reiss was only selling whole bags or boxes, but a friend of his is breaking down a few bags into 1kg and 5kg lots. I went too dark with the first batch so Im hoping this one is better.

  3. #2053
    Life-long Learner DesigningByCoffee's Avatar
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    Nailed some cracking roasts this week if I do say so myself!

    PNG Waghi, gentle profile dropped just before second crack at 222 nice mild acidity, sweet toffee flavours as espresso, and as usual, amazing in milk.

    20180904-PNG-Waghi-800g.jpg

    Also a Harrar Longberry, much faster ramp early on to around 175 when I tried something new and dropped back the ramp well before first crack so it doesn't go in too hot and run away. Then I dropped it early at 216, at just the right time for a Longberry expresso. Great zing and sweetness, lots of fruit ... very nice

    20180904-Harrar-LB-800g.jpg

    Happy roasting!
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  4. #2054
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    Sounds wonderful mate...

    Mal.

  5. #2055
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    Ethiopia Ghimbi,_PNG Mt.Ambra 'A' with Indo. Sumatra 'C'

    Roasted this batch a few days ago and started drinking today...

    Turned out to be a really scrumptious combo, lots of fruity acidity, plenty of body and a lovely, lingering dark chocolate finish. Impossible to stop at only one, or two.

    Used a slightly slower profile and pulled right on 221C to try and balance the intrinsic qualities of the beans with roast flavours and body improvement. Seems to have worked a treat.

    As always, copy of blend details below, with roast Profile and Post-Roast photos attached.

    Blend Details...
    Ethiopia Ghimbi... 350g
    PNG Mt.Ambra 'A'... 250g
    Indo. Sumatra 'C'... 150g
    Roasted Weight... 644g
    Moisture Loss... 14.13%
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  6. #2056
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    Very even looking roast, especially considering the wide variety of beans.
    Was the drop in temp. at around 9 mins just to slow the roast down?
    What effect do you reckon it had on the taste?

  7. #2057
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by Dimal View Post
    Turned out to be a really scrumptious combo, lots of fruity acidity, plenty of body and a lovely, lingering dark chocolate finish.
    You could almost guarantee those tasting notes from that combo! I'm just sad all my Mt Ambra is gone… what a fruit explosion that one was
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  8. #2058
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    Quote Originally Posted by saeco_user View Post
    Very even looking roast, especially considering the wide variety of beans.
    Was the drop in temp. at around 9 mins just to slow the roast down?
    What effect do you reckon it had on the taste?
    G'day s_u...

    The slower profiles tend to produce roast batches that appear very even in colour, not the main aim though.
    The drop in the profile gradient is something that Matt (DesignByCoffee) highlighted several years ago as a means of extending the Maillard Reaction temperature range. I think he referred to it as the "Seattle Dip". In my case, I do this between ~135-165C regardless of the profile gradient so it can appear at various points along the 'x' axis depending on the profile being used.

    Have found that, for me, it enhances body, the soft spiciness factors such as cinnamon, cardamom and even a bit of nutmeg sometimes, and caramel sweetness seems to be slightly more pronounced. There's a lot written about the Maillard Reaction in coffee roasting circles and quite a bit of it seems to be contradictory so, if you would like to see how it works with your particular setup, you'll just have to experiment and do lots of cupping. Don't know of any easy way to approach it...

    Mal.

  9. #2059
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    Those roasts both look good. I might need to revisit longer roasts, at present i'm generally hitting FC around 8-10 minutes.
    Purchased some small 1L food grade buckets with lids, am going to age beans in these before consumption and see how the beans go when completely sealed (rather than in a 1 way valve bag - pretty sure the budget bags i buy aren't strictly 1 way).
    Have had 3 days detox (normally drinking 5-6 a day), the three day headache hasn't been much fun, sore kidneys yesterday (probably unrelated).. looking forward to a coffee tomorrow morning.
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  10. #2060
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    Quote Originally Posted by Dimal View Post
    if you would like to see how it works with your particular setup, you'll just have to experiment and do lots of cupping. Don't know of any easy way to approach it..
    Thanks Mal,
    That's the beauty of a Coretto - maybe a little bit harder to get precisely replicated roasts, but very easy to experiment with.
    I assume you just turn your heat gun temp. down some for the dip?

  11. #2061
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    Quote Originally Posted by saeco_user View Post
    I assume you just turn your heat gun temp. down some for the dip?
    Yes mate, simple as that...

    Mal.

  12. #2062
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    Quote Originally Posted by Dimal View Post
    Used a slightly slower profile and pulled right on 221C to try and balance the intrinsic qualities of the beans with roast flavours and body improvement.
    Hi Mal,
    2 quick questions:
    How do you get such linear warming rates? Are you constantly adjusting gun temp? Mine are much more curved.
    And I see on your graph the temp got to 230, how did you drop the beans earlier? (It is a coretto isn't it?)
    thanks

  13. #2063
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    Hello again...

    Answers in the order that questions asked...
    1. Yes, I continually monitor the Rate of Rise via CS Roast Monitor and adjust the HG output to follow the profile I want to use.
    2. Actually, the temperature only got as high as 221.1Deg.C. Each temperature grid line equals 20.0Deg.C and yes, it is a Corretto but as with all of CS Correttos, each and every one is going to be a little different than the other and to get the best out of the bean, will probably require experimentation to find out what that is.

    My Corretto for example, is constructed around a Breville Big Loaf BM, a Makita Tradie type HG with the Bread Pan insulated using a Fibreglass Fire Blanket, and a removable lid that slides over the Bread Pan constructed from 6mm fibreboard wall cladding. There are many variations of this kind of setup being used and in some cases, the designs go much further than mine. The Big Loaf BM uses a horizontal Bread Pan with two Kneading Paddles so bean agitation has never been a problem. Some of the Vertically oriented Bread Pans do suffer from agitation issues and extending the height of the Paddle(s) overcomes this in most cases.

    The Bread Pan orientation also effects the minimum batch load quite a bit compared to a Vertical one as the beans just scoot around the bottom of the pan in a very random fashion that quite often results in roast batches that end up being roasted very unevenly. In the case of my Big Loaf, this works out to be a minimum batch size of ~350g and could be a consideration if you need to roast batches smaller than this. Hope some of this is helpful mate...

    Mal.
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  14. #2064
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    Thanks Mal,

    I am going to try that blend next time I buy some beans.
    My bad eyesight earlier, on your roast monitor image I read 130.9C as 230.9C, hence my dumb question.

  15. #2065
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by saeco_user View Post
    How do you get such linear warming rates? Are you constantly adjusting gun temp? Mine are much more curved.
    Hi saeco_user
    Though I might add a couple of thoughts to Mal's great advice.

    1) Insulating the pan and a lid — as Mal mentioned — makes a huge difference to how smooth your profile will be. These things will allow you to drop your gun input temperatures, and the setup will be less susceptible to gusts of wind and the like knocking your profile around.

    2) If you set your gun on one set temperature at the beginning of your roast and just leave it until first crack, you will get a fast start and decreasing curve in your profile. To get a flatter profile, you will need to start gently and 'ramp' your gun temperature up through the roast. If you look at any of my profiles (see yesterday's Yirg roast as an example) I have logged the temperature I set my Bosch 630 gun and when I've made the changes (see the red line and numbers). Basically I increase the gun by 40 at 75, 100 125, 150 (but play around here for the Seattle Dip ) then 175, then slowly back off again by 30 every 5 from first crack to drop point.

    FWIW this ramping method in the corretto gives a better result in the cup too, as it reduces to chance of scorching or tipping and softens the acidity — but that is just my personal preference

    Might be worth a go
    Cheers Matt

    20180909-Yirg-15amb-800g-2215drop.jpg
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  16. #2066
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    Hi Matt,
    Sounds like I have a similar setup - Bosch heat gun, 2 x small fire blankets wrapped around tin, fibreboard lid with hole for gun nozzle to stick through.
    For 500g beans, I had been leaving it set on medium airflow, 550C until beans at 185C and then turning down to 450C.
    Very uniform roasts taking about 14 mins, but has a decreasing curve profile as you noted. Am interested to see if I can taste the difference with a flatter profile.
    Will try this weekend.
    Thanks
    Taan
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  17. #2067
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by saeco_user View Post
    For 500g beans, I had been leaving it set on medium airflow, 550C until beans at 185C and then turning down to 450C.
    Hi Taan
    I'm normally doing 800g batches now, so use Fan 3 to get good heat throughout the bean mass (I use the same settings but fan 2 for a 350g roast though).
    But during the 'Seattle dip' component I actually increase the gun temp by 70 (you'll see that on the log) – but then drop back to Fan 2, which has the effect of dropping the RoR to around 5-6 per minute. I just found that dropping the gun temp led to too much lag in coming back to temperature. This way the element is still nice and hot – I just drop it back 30 and hit fan 3 again and off we go!

    Happy roasting
    Matt
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  18. #2068
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    I saw the Yemen Ismaili appear on BeanBay but don't remember a note about it from Andy's 2 month programme. Given the implications of the price tag, the description and numerous threads I had to try it.

    The beans were very small and looked brown and a bit wet, heavy in the hand, as if the drying hadn't quite completed. And indeed it took longer than usual for the first chaff to start floating off the popper. That first phase had a very strong chocolate flavour (a wet spicy one like Mexican origin) which morphed into tomato for some reason.

    My first roast was very dark because these beans have a very quiet, almost SC-like FC. I was more careful with the second roast but it still came out darker than I like; I heard the start of SC when I switched off the popper.

    Can't wait to try this in a few days.

  19. #2069
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    oh bugger i would have loved a bag of the Yemen..

  20. #2070
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    Me too Janus, me too! Although I just saw it's still available in the roasted beans in Beanbay, I didn't realise there was any left!

  21. #2071
    Senior Member LeroyC's Avatar
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    Behmor Coffee Roaster
    Some Per CENFROCAFE in the Ambex at work this morning.


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