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Thread: Dry / Chalky

  1. #1
    Senior Member solace's Avatar
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    Dry / Chalky

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    I received my feedback for the home roaster competition, it was very constructive.

    For my espresso roast the judges describe dry/chalky tones. I am trying to work out which phase(s) of the roast contribute to this outcome? My initial thoughts are this has something to do with the drying phase.

    Do any other roasters have experience with this aspect of the resulting cup?

  2. #2
    Senior Member flynnaus's Avatar
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    Perhaps tell us a bit more about how you are roasting?
    Which roaster?
    Describe how you roasted the beans that were given that feedback.

  3. #3
    Senior Member solace's Avatar
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    The roasting equipment is a KKTO. This batch was 550g of the Uganda Musasa Lower.

    I followed a steadily declining RoR profile, I don’t have the profile with me currently but it was something like 210 charge, 4ish mins from TP to yellowing, around 8 mins through yellowing to FC with tapering heat reduction, dropped around 220 with total roast time of 15 mins.

    This is a pretty standard espresso profile for me, yielding decent results in most instances.

    My question is more generalised however, I would think there is a stage in every roast where these traits will be emphasised.

  4. #4
    Senior Member flynnaus's Avatar
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    Those with better roasting ability than me could probably help and I haven't roasted this bean yet . Knowing your roasting profile could help pinpoint possible problems. I don't know what could contribute to a 'chalky' taste but 'dry' could mean under-developed. The Uganda Musasa is described as dense in Andy's notes so you might try taking the roast a bit longer so the heat penetrates right through the bean.
    FWIW, I use a KKTO as well but follow a different method: charge temp of 170 deg, then a steadily declining RoR to about 135 deg and reduce to 7deg/min for Maillard reaction until 155 deg then turn up full to FC. Reduce to 4-5 deg/min and stop roast at first snips of second crack for a total roast time of 17-18 mins. Not saying this will produce a better result than yours and our roasters might have different thermodynamics. Just a different approach. I usually rest my beans for at least 10 days before opening.
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  5. #5
    Life-long Learner DesigningByCoffee's Avatar
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    I can't help with the KKTO-specific dynamics I'm afraid, but I would normally equate dry/chalkiness in my roasts with a roast that has been roasted too slowly overall, and/or especially after first crack.
    But your 15mins doesn't sound too long … however, refer to the 'KKTO-specific dynamics' intro
    But I would think, especially with a Ugandan — which I've found need a pretty fast roast like a Harrar (although I haven't tried that one) — that perhaps giving it more, ramping heat from the start, faster through first crack and dropping a little earlier might help?
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  6. #6
    Mal Dimal's Avatar
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    Yeah...

    Kind of has me stumped to be honest.
    For all intents and purposes it sounded like the result from a long, drawn out and baked roast result but your numbers didn't really add up to this. But as Matt says, maybe the dynamics of your particular KKTO isn't typical and for this batch size, maybe you need to start experimenting with faster gradients than you've been using.

    Really hard to diagnose an issue with a completely different roaster design to the one we've been using. I was actually waiting to see if an experienced KKTO roaster would respond and help you out, maybe someone will still pop in...

    Of course, there is another possibility; that the judge who sampled your coffee got it completely wrong - Happens to the best of us. How did the coffee taste to you is the most important criteria.

    Mal.
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  7. #7
    Senior Member solace's Avatar
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    Thanks for the replies!

    I’m starting to think it is a baked roast, even though the numbers don’t present that way. I don’t currently have any of the Uganda Musasa Lower to re-profile, hopefully by next weekend I can try a few roasts and try and work out where this is happening.

    @Mal: I wish it was a discretion from the judge(s) but is commented on both score cards (different judges) and, in retrospect, I experienced this too when brewing the same
    roast at home though on a very small scale and I kind of put this down to my Gaggia Classic extracting poorly due to boiler blockage - that issue will at least be fixed by Wednesday!

    I will keep you all updated once I roast this wonderful bean again!
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  8. #8
    Mal Dimal's Avatar
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    Behmor Coffee Roaster
    Will look forward to your results Solace...

    Mal.
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