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?
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.
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
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.
Ethiopia Ghimbi... 350g
PNG Mt.Ambra 'A'... 250g
Indo. Sumatra 'C'... 150g
Roasted Weight... 644g
Moisture Loss... 14.13%
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?
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...
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.
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...
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.
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
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, 550°C until beans at 185°C and then turning down to 450°C.
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.
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!
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.
oh bugger i would have loved a bag of the Yemen..
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!