Post By andbrews
Roast my roasts
I've been doing coretto roasts for a while now, but it's all been very basic, relying on time only. I've been diligently taking notes, and have been generally happy with the results, but I've been searching for that special something to take it to the next level. I've got a dual probe BBQ thermometer that I've been meaning to try out for roasting and I finally got around to using it.
First up I was trying to use RoastMonitor, but as I don't have the USB temp probe it seemed like a non starter. I did some googling and found Artisan, which seemed to be roughly the same thing (to an amateur at least). The thing that took me the longest was to figure out how to manually enter temperature readings..... (tip: Config > Device > select "None". Who knew?).
I'm not specifically looking for Artisan advice, just more some feedback on my profiles.
So here are my first two roasts using Artisan:
- As I'm doing temp entry manually, the curve is not at all smooth.
- While I was looking at the curve as the roast progressed, I was more following along with my notes where possible
- I was particularly happy with the Brazil
- The Sulawesi was good, just nothing memorable - is that obvious in my profile (or just my tastes)
I've got some future plans to get my BBQ probe working properly with Artisan via Bluetooth, but that's a someday project .
Referring to your charts above, is that 'droop' in the profile after 1st-Crack real or just an idiosyncrasy of the way you're recording the bean mass temperature?
If it's real, that is to be avoided if possible since it will create less than optimum outcomes in the cup. Anything from a 'baked', flat kind of flavour to something that tastes really off. The profile should at all times be a positive gradient that tapers off to about 5.0 Deg.C/minute after 1st-Crack has finished. Your post 1st-Crack time should be in the region of between 2-4 minutes or so, depending on the sort of flavour development you're chasing and the type of beans being used.
All the best,
Thanks Mal - really appreciate the feedback.
To answer your question, the droop is real. I was under the impression that after FC I was supposed to back off the temp. To me that meant drop the temperature significantly, which is why the droop is probably evident. Of course I have no reference on where I picked this idea up!
I'll try to incorporate what you mentioned in a couple of roasts this week. Stay tuned
No worries mate...
Will look forward to the results of future batches and taste tests.
So - I'm back with some new roasts!
First up was a Peru Ceja (from Bean Bay). I've been a fan of this one for a while already, so if I can get more from it then I'll be pretty stoked. Unfortunately for me and my graph, the probe I was using for Bean Temp got dislodged by the bean mass being agitated by the paddle. Chaos ensued for the first couple of mins, but I think I finished in a much better place.
Owing to a bean shortage I've already given this one a go, and it's good. I struggle with my hints of x and overtones of y, but it tastes good to me. I was a little concerned the roast seemed to blow out a bit, but I don't think it was egregiously long?
I managed to find a more appropriate home for the probes for my second roast, which shows in the curve on this next graph. The next roast is the Brazil Yellow Bourbon again.
Haven't tried this one yet, but I was trying to get that 5 deg/min after first crack. Almost there, 3.5 deg.....
Those profiles do look a lot better mate, especially the second one.
I don't think the first is overly long and definitely in the ballpark. Tasting the results is always the best way to judge and so far, it looks like you're on to a good thing...