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Thread: Roast profiles - starting point

  1. #1
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    Roast profiles - starting point

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hi all,

    Im looking for a guide to use when roasting new beans - Ive read from roasters, that when roasting a new bean they look for an example of a profile for that origin, then vary to suit their taste. The thing is that Ive looked around and havent been able to find a resource to use as a starting point.

    Is anyone able to point me in the right direction please - Im looking for example profiles per origin. A website, document, personal notes... anything to help me get on my way would really help.

    Thank you!

    All the best,
    Matthew

  2. #2
    Senior Member fatboy_1999's Avatar
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    Re: Roast profiles - starting point

    Matthew,

    How capable is your roasting setup of actually following a profile?

    What level of detail are you chasing? Bean type, year, crop, moisture content, ambient temp when roasting, humidty etc?

    What good would this profile be to you unless you knew the results would actually be to your liking?

    Basically, I think youre barking up the wrong tree. Its home roasting for YOUR benefit. Try your own profiles. Keep notes and see how you progress. You only roast better stuff by doing it a few (hundred) times. No amount of profiles are going replace that.

    Just my opinion.

    Brett.

  3. #3
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    Re: Roast profiles - starting point

    Hey Matthew,
    Im guessing you have either a temp adjustable heat source or one that is able to be raised and lowered to effect your heat application. Otherwise you wouldnt be looking at profile changes.

    Personally i go for 3 generic profiles depending on where and how the bean is grown.....

    Soft light low altitude beans i go for softly softly approach with a ramp of around 10C/min to first crack and a generic 2-3C/min to sc.

    Med density/Normal typical altitude beans i go for a generic 12-15C/min to fc then 2-3C/min to sc.

    SHG hard and heavy beans i go for 15-17C/min to fc then 3-4C/min to sc.

    These are a guide for ME, not everyones cup o tea im sure, but its my baseline and i tweak from there.

    Below is a profile of a medium density bean(not the best profile, but its the only pic i have at work...), not too heavy/hard not too light/soft......

    Cheers
    Warren





  4. #4
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    Re: Roast profiles - starting point

    Yep well said guys,
    The best way to roast your beans will be first to do a bit of reading and taliking to better understand what is happening throughout the duration of the roasting process. For example, understanding air flow, malliards reactions, first and seccond cracks, internal scorching etc.
    When you understand these then you can apply a generic profile as wsully described and then, via taste, can adjust your profile accordingly.
    I have roasted the same beans on my correto at home and the commercial roaster at work and the profiles and technique are quite different.
    Unfortunately, you will probably have to waste quite a lot of beans in the beginning through experimentatioin, but it will be worth it!
    I found non sponsor link removed by mods very useful.

    Hope this helps

  5. #5
    Senior Member Koffee_Kosmo's Avatar
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    Re: Roast profiles - starting point

    I have done a lot of reading and research on here
    http://www.coffeeresearch.org/coffee/roasting.htm

    Boot as noted above is also good

    KK

  6. #6
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    Re: Roast profiles - starting point

    Try my article on the subject here:
    http://home.surewest.net/frcn/Coffee/HowToHottopProfile.html

  7. #7
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    Re: Roast profiles - starting point

    Hi guys,

    I get where youre coming from Fatboy, and Im really happy plodding along, making my own mistakes and learning, but I also like reading so would rather read about this than other things right now. Im only after a starting point, not bullet points to follow.

    Warren, thanks a tonne! Thats what Ive been looking for, just a high level starting point.

    Ive been looking at the net for a good while, and also think bootcoffee & coffeeresearch are resources, however finding simple roasting info is harder than I thought it would be. I expected there to be endless amounts of info, from roasters sharing notes or uploads from roasting course notes etc but no, very little indeed. Dont get me wrong, there defiantly is some, but not as much as most other activities with a following on the net.

    Thanks all!

    Cheers,
    Matthew

  8. #8
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    Re: Roast profiles - starting point

    Quote Originally Posted by 795540405C51436B71465D57340 link=1272199368/6#6 date=1273187736
    Warren, thanks a tonne! Thats what Ive been looking for, just a high level starting point.
    No worries mate, as i said, and looking at it now, that prolly the worst profile ive done!!! ::)
    Quote Originally Posted by 795540405C51436B71465D57340 link=1272199368/6#6 date=1273187736
    roasters sharing notes or uploads from roasting course notes etc
    Id say its like the Free Masons*......secretive, but very interesting!!!

    *No offence intended to anyone at all, a good friends father is a free mason, good chap ;)

  9. #9
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    Re: Roast profiles - starting point

    Behmor Coffee Roaster
    What great timing, some good articles posted, thanks guys.

    I roasted my first two batches last night in the new Hottop B and was wondering the same about profiles. I like to read up as much as I can and then get in and experiment. After doing a bit more research today I probably didnt go as high as what I should have on the temperature for both beans but its all a bit about trial and error. The beans were Ethiopian Gambella and Honduras Los Bancos. My CS card is at the Post Office so I cant report what CS rating they have, theyre probably on the lighter side...Any suggestions on how high I should take these/what CS rating to get the most out of them?

    Cheers



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