General Gesha Profile - Page 2

Discuss roast levels and profiles for espresso, equipment for roasting coffee.
sekihk
Posts: 92
Joined: 13 years ago

#11: Post by sekihk »

dustin360 wrote:Anyone ever have a drastic jump in weight loss for no apparent reason?
Did you also compare the environmental humidity when you did the benchmark roast?
Have you darkened the drum surface intentionally or unintentionally afterwards?
Did you clean M3's fan?
Are you certain you had replicated the airflow speed in the different roasts you compared? (Not the fan knob setting. The actual air flow speed is highly affected by the amount of chaff left in basket and also the dirt accumulated on the fan cylinder)

dustin360 (original poster)
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#12: Post by dustin360 (original poster) »

the_trystero wrote:People have been raving about my Esmeralda roasts, but those folks didn't have my Acatenango. hahaha

Anyway, I think the airflow is the opposite between and Quest and a Diedrich, right? With the Diedrich the fan pulls cool air through the drum so you open to cool, and you close to build heat. So, I start with the airflow off, at around 7 minutes turn airflow all the way to start slowing the roast down and to get rid of some early chaff and some of the moisture in the drum, at 8:30 I lower the burner setting and shut the airflow, then around 9:30 full airflow to remove chaff and really slow the roast.

Don't go by my temps because it appears to me that the Quest temps are about 10 degree higher than mine but I don't have one to compare apples to apples.
Ha, nice! I wish i could of tried your Acatenango roast! Im sure it was delicious. And the fan on the quest both can speed up the roast and slow down the roast. Just turning the fan on will initially speed the roast, but once you exhaust a good amount of your MET, the roast will start slowing.

And ya dont worry, im not going to go by your numbers. What I meant was Im going to replicate your roast profile but on the quest. Your first crack is about 10 to 12 degrees lower than mine, so i can translate your profile numbers(sort of).

Thanks for the airflow settings, ill report back once i try it. Do you remember what the weight loss you were getting from the coffee? Also do you remember what it tasted like?

dustin360 (original poster)
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Joined: 13 years ago

#13: Post by dustin360 (original poster) »

sekihk wrote:Did you also compare the environmental humidity when you did the benchmark roast?
Have you darkened the drum surface intentionally or unintentionally afterwards?
Did you clean M3's fan?
Are you certain you had replicated the airflow speed in the different roasts you compared? (Not the fan knob setting. The actual air flow speed is highly affected by the amount of chaff left in basket and also the dirt accumulated on the fan cylinder)
I dont know what the relative humidity was on my other roasts of this coffee, and i haven't darkened the outer surface of the drum. I do clean the fan about every 4 to 6 months, but Im not sure that is it because the weight loss difference is so huge. And I don't have a way to gauge the air speed except with the numbers on the fan. But I clean out the chaff basket after every roast, so there hopefully wouldn't be a huge difference in the actual air speed.

Have you measured the actual speed of the air with a dirty fan vs. a clean one? Or have you experienced such drastic differences in weight loss for unknown reason?

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the_trystero
Posts: 918
Joined: 13 years ago

#14: Post by the_trystero »

dustin360 wrote:Ha, nice! I wish i could of tried your Acatenango roast! Im sure it was delicious. And the fan on the quest both can speed up the roast and slow down the roast. Just turning the fan on will initially speed the roast, but once you exhaust a good amount of your MET, the roast will start slowing.

And ya dont worry, im not going to go by your numbers. What I meant was Im going to replicate your roast profile but on the quest. Your first crack is about 10 to 12 degrees lower than mine, so i can translate your profile numbers(sort of).

Thanks for the airflow settings, ill report back once i try it. Do you remember what the weight loss you were getting from the coffee? Also do you remember what it tasted like?


About 13% weight loss and this is what I wrote in an email when I had the Acatenango:

"It's amazing, jasmine while hot and lemon-lime-cherry as it cools."
"A screaming comes across the sky..." - Thomas Pynchon

dustin360 (original poster)
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#15: Post by dustin360 (original poster) »

Ok, something definitely happened to the green. I tried your profile(or as close as I could get) and had a 15.13 percent weight loss. And the dominate flavor is wood. This is the first time I've stored coffee in jars, and something must of went wrong. I have a second jar, I havnt touched yet that I'm hoping is different. If not I've wasted a lot of money.

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the_trystero
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#16: Post by the_trystero »

Yikes, that sucks. If you were anywhere around that profile you wouldn't get 15% weight loss.
"A screaming comes across the sky..." - Thomas Pynchon

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farmroast
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#17: Post by farmroast »

dustin360 wrote:Ok, something definitely happened to the green. I tried your profile(or as close as I could get) and had a 15.13 percent weight loss. And the dominate flavor is wood. This is the first time I've stored coffee in jars, and something must of went wrong. I have a second jar, I havnt touched yet that I'm hoping is different. If not I've wasted a lot of money.
Consider getting a Foodsaver vacuum with the wide mouth canning jar attachment. The gesha I submitted in last years H-B roasting comp. that Tom judged was 3yrs old and he was surprised he could find no sign of age. It's no 100% guarantee as a method yet but does seem to do pretty well. I fill the jars as full as I can before vacuum and store them in something to keep out light and as stable as possible spot without extremes.
LMWDP #167 "with coffee we create with wine we celebrate"

dustin360 (original poster)
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#18: Post by dustin360 (original poster) »

Ya, ive never had green go south on me before... so in a way Im kind of excited. Ive always wondered good green thats "faded" tasted like. I still have about 2 pounds of this coffee left, and 1.75 of it is in a separate/different type of jar. So Im hoping it was just something stupid with the other one.

And ill have to ask for that food saver/vac packer for Christmas farm.

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JohnB.
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#19: Post by JohnB. »

dustin360 wrote: And ill have to ask for that food saver/vac packer for Christmas farm.
Watch their site around & just after X'mas/New Years as they usually do a 50% off deal.
LMWDP 267

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EricBNC
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#20: Post by EricBNC »

Just roasted some of this variety from Ninety Plus called Panama Lycello N21 recently distributed over on the Green Coffee Buying Club. I used my Behmor 1600 - 114 grams roasted using the 1/2 lb P2 program on the Behmor. 1st crack at the 8 minute mark, did the door dance and stretched to 11 minutes before hitting cool. I use an old Hoover Wind Tunnel vacuum that helps cool the beans faster than stock even while they are rolling around in the drum during the programmed cooling cycle.



114g greens in, 99g roasted out so a 13.2% loss in density. I tried a Kenyan yesterday and hit the same numbers using 1/2 lb P1 program on the Behmor but the roast finished one minute earlier than this one.
LMWDP #378
Author of "The Bell Curve: Instructions for Proper Herd Mentality"