Need help, roasting Panama Geisha on the I-Roast

[caeffe]

I've got 3# of auction lot Green Panama Geisha which Mick McKoffee so graciously made available.

I want to roast on my I-Roast.

I don't want to blow it.

Help!!!
Any roasting profiles you guys can offer to help a roasting newbie with?

I still can't tell 1st crack, 2nd crack with all those beans rolling around. Is this why its also called I-Roar?

I've also got a Yama Siphon Tabletop coming this weekend and I would love to roast some Geisha and break the Yama with some Geisha.

[drdna]

You might try this:

Stage 1: 350 F for 2:00 min
Stage 2: 400 F for 3:00 min
Stage 3: 460 F for 5:00 min

Adrian

[caeffe]

Thanks!

Can you tell me roughly when you get 1st crack? or what temp?
I'm trying to tune my ears and eyes to note 1st crack.

Maybe then I can tell 2nd crack.

[cafeIKE]

First, it's Gesha.

You have to sit close to the iRoar and LISTEN for the cracks. The first is a kind of 'pop' and the second is more of a 'snap' and much lower in volume. Once you learn to recognize them, it's relatively easy.

You may not want to get into second with Gesha. Try stopping the roast just as the aroma gets floral and fruity.

Sorry I can't give you iRoar numbers. I dumped them for disturbing the peace.

[caeffe]

Thanks Ike

Being a newb with home roasting and the I-roast being my 1st roaster I'm having a hard time discerning the difference between the beans rolling around in the chamber versus the "pop" that you mention.

I read somewhere (can't remember where) that I should listen for 1st crack roughly when I-roast temp monitor is ~ 390-400 F. Keeping in mind that this is I-roast1 and I haven't calibrated the temp reading, I'm thinking I need to listen HARDER starting around 375.

I've actually tried the profile mentioned above but with Stg 3 at 6 min using Sulawesi from SM. I found that If I let it go to 6 min the bean was over-roasted and super-oily. So I kept an eye on it more and found that If I hit the 'cool' button at 3:30 min to go that it "looked" better. So this equates to a total roast time of 8:30 + the 4 min cool time. I haven't tried any yet as I just roasted it this weekend and want to let it sit for ~ 3-4 days.

What I'm reading here is that I might want to even cut the time shorter than a 5 min Stg3 by eye to possibly a roast time even shorter than 8:30 to say 8:00 or 7:00 - right? And of course see if I can hear/discern the pop from the bean tumbling into the glass chamber.

[caeffe]

Yipee!
I"ve heard 1st crack!

I used the above mentioned profile with slight mods initially
350 - 3 min
400 - 3 min
450 - 6 min

I kept an eye on it and notice that about 1 minute or so after it transitions to the 3rd stage of 450 the cracks started to occur. I let it go about 1-2 minutes more and hit cool when IIRC with about 4, 4:30 to go.
The result in my Yama tabletop (courtesy of BoldJava, BTW) - quite fruity, more acidic than I thought it would be. I think I'm still missing what the bid deal is but then again it could be cuz I still don't have roasting down.

I've done about 3-4 batches of 150g each using the above profile, each time I hit cool with roughly 4 mins to go. Today, I figure I'd try to extend the 2nd stage by another 30 seconds - result was the cracks started to occur almost after tranistioning to stg 3.

So, question for you roasting pro-amatuers: how long after I hear 1st crack should I let this go? Also, I notice that I can still some more cracks about 1 min after the 1st pops. How long should I be hearing these crack/pops for? and then how long should before I hit cool?

Oh, what should I expect when I taste a good roasted batch?

[drdna]

I would suggest you can stop your roast any time after first crack is done, usually 1-2 minutes after. You may notice you roll into second crack, which is more of a higher pitched metallic ping than a deeper popcorn-like pop crack sound. You can go by the temperature or color, which is very accurate: http://www.sweetmarias.com/roasting-VisualGuideV2.html

Adrian