Drying ramp length; should beans still be green? - Page 2

[pauljolly65]

I've found this in my RK Drum setup too. My roasts became far better when I cranked the heat pre-first crack...(f)irst crack comes right at 10 or 11 minutes at which point I reduce the burners to low (ambient temperature steadily falls to 480F approx. in about 3 minutes) with second crack coming at 13:30 to 15:00 minutes.

Tim,

I too am roasting with an RK Drum, though I've been using a slower ramp to 1st crack (13 min or so). 2nd does tend to come on rather quickly, but I cut the heat just as it starts and pull the beans within 30 sec. most of the time. The roasts are great, but I'm going to try the method you've described and see how it goes.

However, one key detail is the amount of beans going in the drum. I usually roast 2-3lbs. per batch. When I do just a pound, I have to cut way back on the heat to keep it from running too fast. How much are you roasting in an average batch (such as you describe above)?

Cheers,
Paul

[TimEggers]

Tim,

I too am roasting with an RK Drum, though I've been using a slower ramp to 1st crack (13 min or so). 2nd does tend to come on rather quickly, but I cut the heat just as it starts and pull the beans within 30 sec. most of the time. The roasts are great, but I'm going to try the method you've described and see how it goes.

However, one key detail is the amount of beans going in the drum. I usually roast 2-3lbs. per batch. When I do just a pound, I have to cut way back on the heat to keep it from running too fast. How much are you roasting in an average batch (such as you describe above)?

Cheers,
Paul

Hi Paul,

The times above are with a two pound batch. My one pounders are a little faster but only by a minute or two per stage. Best of luck!

[pauljolly65]

Well, five pounds later, I can concur that the quick ramp worked well. The coffee (as one would expect) is brighter and, while the body is less developed, it's still darn good coffee. It was a worthwhile experiment; however, I think I'll go back to a slower ramp to 1st crack as I preferred the subtler tones I achieved there.

Cheers,
Paul

[TimEggers]

Well, five pounds later, I can concur that the quick ramp worked well. The coffee (as one would expect) is brighter and, while the body is less developed, it's still darn good coffee. It was a worthwhile experiment; however, I think I'll go back to a slower ramp to 1st crack as I preferred the subtler tones I achieved there.

Cheers,
Paul

Hello Paul,

How long do you let the coffee rest before judging its body? Mine take a few days to really fill in (when brewed). Also what are your times from end of first crack to the end of the roast? Drawing out that stage some will smooth the body and produce more subtle flavors like those you may be looking for.

I would speculate that with the slower ramp pre-first the time after first was also longer because the beans weren't thermally racing forward. A happy balance can be found with a quick ramp to first then a careful and somewhat dramatic slowing (don't stall) until end of roast. I've found great benefits to a fast pre-first crack and slower post first crack stage approach. Good luck!