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Thread: Stalled roast = hard time dialling in grinder?

  1. #1
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    Stalled roast = hard time dialling in grinder?

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Roasted some Ethiopian Limmu Organic a couple of weeks ago and stalled the roast after RSC because I pulled the heat gun out too far *:( *After doing the predictable shove it back in hard to compensate, I ended up with a runaway before getting flustered and pulling it about 10s into RSC.

    It didnt look or smell too bad, so I vacuum packed it and let it rest for about 5 days before trying it out.

    Ive been having a hell of a time trying to dial in the grinder, though. It seems as though the sweet spot is always moving. For example, if I have it at, say, grind 5.5 and the shot is runny, thin and too fast (18s extraction), Ill adjust it one step finer (grind 5.4), it will almost choke the machine and only I get half a shot in 40s! *:o Moving it back to the previous setting (grind 5.5), the machine still chokes until about grind 5.7, at which point it suddenly gets runny again! *:(

    So my question is this: if (and I know its a very big if) the rest of my technique is fairly consistent, could a stalled roast result in a bean that is very hard to dial in to get consistent shots?

    I know my technique is not too bad because I have been able to get consistent shots with other roasts, but this was my first stall..

    All comments appreciated!

    Mark

  2. #2
    Mal Dimal's Avatar
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    Re: Stalled roast = hard time dialling in grinder?

    Gday Mark,

    I havent personally experienced what you have described but thats not to say that your "accidental" finish to the roast profile is contributing to it in some way. More likely I think, is the possibility that the roast is very uneven, both as a whole and within individual beans (not roasted evenly all the way through). Can you give us some more detail of the roast profile you used as this might help with understanding whether the beans had a chance of roasting properly, disregarding the mixed finish? Some beans from the regions where these came from can be particularly tough little buggers and therefore require a bit more attention to the roast profile you use.

    Cheers Mark,
    Mal.

  3. #3
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    Re: Stalled roast = hard time dialling in grinder?

    OK then, it went like:

    0m0s 26 degC * * *HG level with top of basket
    1m00s 43
    1m30s 62
    2m00s 77 * * *coming along nicely
    2m30s 90
    3m00s 102
    3m30s 114
    4m00s 124
    4m30s 132
    5m00s 139
    5m30s 146
    6m00s 151
    6m30s 157
    7m00s 162
    7m30s 167
    8m00s 172 * * *going slower now
    8m30s 176 * * *HG 1cm below basket
    9m00s 180
    9m30s 183
    10m00s 188
    10m30s 191 * * *FC
    11m00s 195
    11m30s 198 * * *RFC * * lots of chaff
    12m00s 200 * * *pulled HG to 3cm above basket - too much!
    12m30s 198 * * *HG 2cm above basket
    13m00s 196 * * *HG level with basket
    13m30s 195 * * *smoke
    14m00s 194 * * *HG 1cm below basket - trying to save it
    14m30s 196
    15m00s 199
    15m30s 202 * * *HG 1cm above basket - lots of smoke, start of SC
    16m00s 206 * * *HG 2cm above basket - RSC, running away now
    16m30s 213 * * *pulled roast, 20s of RSC

    Roast seemed fairly even, at CS8-9

    Mark

  4. #4
    Senior Member greenman's Avatar
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    Re: Stalled roast = hard time dialling in grinder?

    On my roasts the temp almost stalls just after 1st crack, it hovers at same temp or just below or above for about 30-40 seconds and then starts to do its gradual ramp again. It does not appear to affect the quality of the roast so I have not been overly concerned about it....should I be?

  5. #5
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    Re: Stalled roast = hard time dialling in grinder?

    Hi Mark,

    Your roast looks good up to RFC (198-200) and is virtually identical to my roast profile for a Limmu. I suspect from your figures that you never got to SC at all but ended up with thermal runaway when you got FC going again due to all the heat you were pouring in. Roast colour of CS8-9 would tend to confirm this. If you had got to RSC you would expect somewhere in the region of CS10-11 for this bean.
    Have you cracked open any beans to check if they are roasted all the way through? Might be worth a look see.
    Great bean by the way. My youngest son is quite partial to it.

    Cheers,
    Alan

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    Re: Stalled roast = hard time dialling in grinder?

    Thanks Alan, ill crack open a couple to have a look see - never thought of that! Should they look greenish in the middle if theyre underdone?

    Mark

  7. #7
    Senior Member Dennis's Avatar
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    Re: Stalled roast = hard time dialling in grinder?

    Quote Originally Posted by ml27 link=1223341838/0#5 date=1223418132
    Thanks Alan, ill crack open a couple to have a look see - never thought of that! Should they look greenish in the middle if theyre underdone?

    Mark
    Hi Mark,

    If theyre brown on the outside and green on the inside youll have performed a minor miracle - albeit an undesirable one! ;D

    What you should be aiming and looking for is uniformity - the same colour inside and outside. Underdeveloped roasts are often lighter in colour inside the bean. You should be able to identify this in good natural light.

    Cheers!

  8. #8
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    Re: Stalled roast = hard time dialling in grinder?

    Behmor Coffee Roaster
    thanks! Ill compare it with the Panama from the last beanbay that I roasted last weekend and see if I can spot anything..

    Mark



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