Yes. I had selected type T instead of type K in both pids. Now it is corrected.

I just finished two roasts. This is the second one (3.5 minutes finish phase):



This was the first one.




Cheers

Day 4 of a roast about 5 degrees before 2nd crack. Just pulled one shot on the Cremina tonight. I found fairly fresh jammy red fruits. Med. intensity where the '08 I have was more bold with fresh but darker fruits. The Guji Roastmasters has I found more dried juicy fruity. This Sidamo is sweet enough with enough body. I did a very minor post roast cull when it came out of the roaster. I sense a bit too much less ripe acidity for my taste that seems to show in the aftertaste and may try a little more cull for my next shot.
Very decent as a SO shot and would think an excellent and reasonably priced blending component.

I just tried to 'cup' with a clever dripper the two roasts from yesterday. They both were mild and flowery but it does look like they would benefit from some rest. Roast 2 was a little more mellow (a little longer finish phase). I think they will do very well as espresso after 3 days or so. I was afraid of getting the uncooked flavor of light roasts but I think I did OK. They both spent a long time in the upper maillard region (mid phase - building flavor) and lower decomposition region (finish phase - getting rid of the acidity). At this time, If I had to pick one of the two, I would chose the first one with the shorter finish phase (3.25 minutes) for drip, as it feels a little bolder. But again, in espresso it may be the other way around.

Next time I could emphasize convection to round the edges of the beans better and see what happens. This time the roasts were done with minimum air and very low Heat-Gun airflow temperature (so that it does not go too fast).

It does seem that the beans need culling. There were several broken beans and others that seem like they did not want to change in color no matter what. But I did a heavy load (~280 grams per batch) and that increases the unevenness a little.

Cheers

It does seem that the beans need culling. There were several broken beans and others that seem like they did not want to change in color no matter what. But I did a heavy load (~280 grams per batch) and that increases the unevenness a little.

Does anybody know what's up with those few pale beans that can occur in the middle of a otherwise proper roast? Just happened to me with some Yemen Mocha. Is this just an artifact indicating that those beans are from another variety and are calling for different roast profile or is this a defect of those green beans? Is it better to cull those out (after roast) or better keep them in hopping for some additional funky flavor? Did anybody taste those beans separately?

MaKoMo wrote:Does anybody know what's up with those few pale beans that can occur in the middle of a otherwise proper roast? Just happened to me with some Yemen Mocha. Is this just an artifact indicating that those beans are from another variety and are calling for different roast profile or is this a defect of those green beans? Is it better to cull those out (after roast) or better keep them in hopping for some additional funky flavor? Did anybody taste those beans separately?

Those are various degrees of under ripe/under developed (known as floaters/Quakers/Sailors) beans(extra dark beans green form are usually over ripes). And yes there are usually different varietals in many lots. Neither of these are necessarily a bad thing. They add character. Sorting along the way is a art as much as it is a science. Coffee doesn't ripen all at one time in the cluster either and they will do several picking passes. Beans qualities change through the harvest time too. DP tend to be less culled by the opportunities to do so during the process. This is not to say that many lots couldn't benefit from more culling. We in America tend to be way more picky than folks in other parts of the world can relate with when it comes to throwing away something from the farm that is not perfect.

Just tried a different approach. This time I copied a profile I sent for the HomeBarista roasting competition.



This profile hangs for a long time in the low malliard region and then goes up straight. I remember the acidity was very pleasant (it was the good kind). It was good for either brew or espresso, did not matter. Hope it comes out close.

This is what I sent (I think I used 220 grams):


(note: the temp BT probe was reading high at the time of the recording)

Cheers

Just roasted a batch. Ordered a couple pounds and it arrived today. I ran a fast ramp from drying to first crack then 2min slow ramp and dropped the roast well before second. That should keep the acidity while developing the sugars. Looking forward to my Saturday morning press pot.

Some following notes. I did cup the roast from last night today. The flavor is very different than the previous ones but I did not get the 'orange' acidity I was looking for. It lost the floral notes and it gained a kind of neutral flavor with no acidity (using clever drip).

I also cup the previous roasts and they improved from the ongoing two day resting.

There is a lot of flavor space to explore by changing the profile. One thing I realized is that in the HomeBarista competition graph, the rates would translate to a different rate relatively speaking, since the BT probe was reading higher after DryEnd (Heat gun was heating the probe). I also used less charge weight and that made the beans hang in a higher temp after the Charge. This time, it did not get the 'orange' acidity I was looking for (too long finish phase), but if I tweak the profile, I think I could get it. The dry phase time length and its average temperature seem to affect the chemistry more than I thought. It not only adjusts the humidity.

Yesterday, I tried the floral roast in espresso and the acidity was kind of high. Espresso multiplies the acidity by quite a bit due to the concentration. So what it may taste mild in drip, may taste acidic in espresso. Maybe some resting time would help leveling down the acidity a little.

Cheers

Hi

I tried a new profile. I tried to 'bypass' the dry end and go straight to the 350F area to sit there.

(244 grams)


I used the heatgun to push me up to the 350F. However, the inertia kept me climbing more than I wanted. I think I did a long finish phase (should have been shorter) and I did not make a light roast. This profile may not be a good one but it'll become a lesson for me.



The first roast I did last Wednesday turned up 'fruity' (and floral) in an espresso shot this morning. It kept changing with time to the better.

Cheers