Developing a Roast Profile [video]

Top · by **farmroast** on Tue Jan 24, 2012 8:09 pm

The commercial approach has it's differences.

Top · by **tekomino** on Tue Jan 24, 2012 9:21 pm

That is very useful information. Thank you for posting this.

Top · by **SlowRain** on Tue Jan 24, 2012 10:48 pm

Nice. Thanks for posting that.

Top · by **Juliet Lima** on Tue Jan 24, 2012 11:31 pm

Ed,

Many thanks for your responsiveness to earlier discussions.

Very helpful information.

JL

Top · by **DJR** on Wed Jan 25, 2012 12:31 am

It was interesting. But I wonder at his methodology. Tasting unrested coffee in 30 second tranches seems a bit strange. How does he know No. 5 is going to be better than No. 6 in a few days (which is when his customer will use it?). I'm not sure if even an very experienced roaster can do that kind of predictive tasting -- maybe I'm wrong.

And suppose he likes No. 5 and wants to make it better. What then??????

Top · by **the_trystero** on Wed Jan 25, 2012 2:49 am

The video has an edit so it's not clear if he waited a day to cup. It seems like he cupped right away.

But there's nothing keeping one from cupping after rest, and then again 4 days later to make a final decision. Likewise, he could change his mind after brewing in a popular method and start the process over.

Top · by **Arpi** on Wed Jan 25, 2012 7:06 am

If you were going to wait +3 days for cupping, then you may as well try these three profile types:

1 fast ramp to FC and slow finish phase. High power + very low power
2 all ramps equal (this sometimes works wonders). All same mid power or mid power + low power. This is a curvy profile (not a straight line).
3 slow ramp to FC and fast finish phase (Diedrich). low power + high power or low power + mid power.

Each of those will give you a different flavor.

Cheers

Top · by **Carneiro** on Wed Jan 25, 2012 9:38 am

Hey, Rafael.

What do you mean on the second profile? Something like 5 minutes to dry phase, 5 to FC and 5 from FC to finish?

Márcio.

Top · by **Arpi** on Wed Jan 25, 2012 11:03 am

Hi Carneiro.

I was talking more in terms of power. So it is written wrong above

It would be a profile in between type 1 and type 3. Imagine a half power roaster with only an ON/OFF button for controlling it. You would turn the switch ON and wait till the end. As BT approaches ET, then BT feathers out naturally (becoming curvy). I've had some nice roast doing nothing on the control side but you have to find the correct initial power setting.

Cheers

Top · by **germantown rob** on Wed Jan 25, 2012 11:26 am

Thanks for the vid!

I was very excited to see how he took his samples for cupping, it never dawned on me to take multiple trier's to get enough for cupping plus the shaking of the samples to cool is a great idea.


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