Roasting BT/ET temperature on Bella Taiwan Yang Chia 800n - Page 2

Discuss roast levels and profiles for espresso, equipment for roasting coffee.
chang00
Posts: 638
Joined: 16 years ago

#11: Post by chang00 »

Here is my typical roaster setting for dry processed Ethiopian as example.
Load 300g
Time/Temp/Propane/Vent
0/160C/0/1 Heat off until turning point
1:30/~100C/100mmAq/1 Turning point
6:30/150C/150mmAq/3 Vent open to discharge chaff for one minute. Note RoR is highest at this point
7:30/160C/150mmAq/1 Close vent again
11:30/188C-192C/50mmAq/3.5-4First crack. Lower gas at this point as well as open vent. Notice the small difference in vent setting of 3 vs 3.5 vs 4. At 3, maximal RoR. At 3.5-4, this is the equilibrium point on my roaster setup. Any further opening will result in loss of heat. This would be different in each roaster due to locale.

From this point on, for the "Nordic" roast style, keep the vent setting at ~3.5-4 for a slow RoR. Or my typical roast, at vent 3 and finish at ~208C after two minutes at 13:30 to 14:00. I am going back to the darker side and longer roast recently.

Rilleys
Posts: 15
Joined: 9 years ago

#12: Post by Rilleys »

Got it on the airflow, thank you for the detailed feedback chang & hankua. +1 on the darker roast as i'm getting tired of sour or lemon taste coffee. That's quite a long drying time for natural process, will try the profile for the yirgs. Thanks

Sorry for off topic question how long do you normally rest darker coffee for espresso? I find certain type of beans are still bubbly for extraction after 7 days.

Post Reply