Brazil Fazenda Ambiental Fortaleza
240g

Time - P: F: - BT/HT

1:00 - P:10 F:1 - 154/233
2:00 - P:10 F:1 - 180/261
3:00 - P:10 F:1 - 217/289
4:00 - P:10 F:1 - 253/316
5:00 - P:10 F:1 - 283/339
5:35 - P:10 F:1 - 300/352
6:00 - P:10 F:1 - 311/360
7:00 - P:10 F:1 - 337/375
7:33 - P:7 F:1 - 350/384
8:00 - P:7 F:1 - 361/390
8:17 - P:5 F:1 - 370/395
9:00 - P:5 F:1 - 386/402
9:17 - P:5 F:1 - 392/404 - 1C
10:30 - P:5 F:1 - 401/411 - 1C Ends
12:26 - P:5 F:1 - 423/419 - End Roast

Are my temperatures inaccurate, or does it have to do with my profiling...or both!

End of roast at 423 should be city right? but, i heard 2C snaps as they hit the cooling rack. so, should i be ignoring the temperatures at that point and going by when 1C beings/ends?

Moderator Note: edited topic title to reflect the topic discussed more fully.

I hear 2C on roasts when the bean mass sensor is reading ~428F. So your probe must be reading pretty close to what mine reads.

Jim

JimG wrote:I hear 2C on roasts when the bean mass sensor is reading ~428F. So your probe must be reading pretty close to what mine reads.

Jim

Im usually hitting 1C around 375-385. Are you also using the Omega HH506?

farmroast wrote:think you may be in the full city range if your fc ended around 401

Yeah? Are you basing that on when i ended the roast, or by temperature? Every roast I've done where I dump the beans a few seconds after 1C ends it tastes very thin, and bland.

kevin wrote:[b]Brazil Fazenda

.... lots of meaningless numbers ...

Are my temperatures inaccurate, or does it have to do with my profiling...or both!

Your temperatures are accurate if the same set of readings on successive roasts creates the same roast*. Unless you are running multiple roasters, you have no need to coordinate your measurements with those of other roasters (people or machines).

For the 500,000th time: your profile is good if the coffee tastes good. If the coffee does not taste good, figure out what is wrong with the taste, then modify the profile accordingly.

Finally, it's not Brazil Fazenda, which translates to Brazil Plantation, but Brazil Fazenda name of plantation here For instance, Intelly uses Fazenda Vista Allegre. Many roasters, home and pro, use Fazenda Cacheoira. If the coffee was sold the name "Brazil Fazenda," the sellers are probably laughing all the way to the bank.

*"The same roast" can roughly be defined as the roasted coffee having the same color (agtron level) whole beans and ground roast to roast. The ground agtron is always higher (lighter) than the whole bean, since the interior of the bean never gets as hot as the exterior. In general, an agtron of five or so higher ground than whole bean shows a roast at roughly at the right pace. A bigger difference indicates a roast that may have been too fast, a smaller difference, a roast that may have been too slow.

another_jim wrote:For the 500,000th time: your profile is good if the coffee tastes good. If the coffee does not taste good, figure out what is wrong with the taste, then modify the profile accordingly.

Jim, if my eagerness to learn is aggravating you I apologize. I'm asking for help because it has not been tasting good. I assumed that most novices sought the advice of more educated individuals in order to progress.

another_jim wrote:Finally, it's not Brazil Fazenda, which translates to Brazil Plantation, but Brazil Fazenda name of plantation here For instance, Intelly uses Fazenda Vista Allegre. Many roasters, home and pro, use Fazenda Cacheoira. If the coffee was sold the name "Brazil Fazenda," the sellers are probably laughing all the way to the bank.

I understand. It's Brazil Fazenda Ambiental Fortaleza.

another_jim wrote:*"The same roast" can roughly be defined as the roasted coffee having the same color (agtron level) whole beans and ground roast to roast. The ground agtron is always higher (lighter) than the whole bean, since the interior of the bean never gets as hot as the exterior. In general, an agtron of five or so higher ground than whole bean shows a roast at roughly at the right pace. A bigger difference indicates a roast that may have been too fast, a smaller difference, a roast that may have been too slow.

I realize I have much to learn. Thanks.

kevin wrote:Im usually hitting 1C around 375-385. Are you also using the Omega HH506?

On my setup, I usually hit 1C between 390F and 400F.

I own an HH506RA, and I like it. But for roasting I prefer the Fluke 54-II to make it a little less likely to mess up logging the profile.

Through the bean chute cover, I installed a grounded, 6" long x 1/8" dia. sleeved type K probe (a la RandyG). Based on the polished area at the end of the probe, I would estimate that between 1" and 1.5" is buried in the coffee mass.

Jim

kevin wrote:im, if my eagerness to learn is aggravating you I apologize. I'm asking for help because it has not been tasting good. I assumed that most novices sought the advice of more educated individuals in order to progress.

The aggravation is not your eagerness to learn, it's why I'm responding. The aggravation is that you are posting the wrong information.

Profile information is useful if you are collecting tips on instrumenting your roaster, or changing it's physical properties, or learning how to operate it correctly. It is not useful for getting tips on improving the flavor of a particular coffee you are roasting.

The information we need is how the coffee is failing to meet your expectations. If it tastes grassy, it needs a longer drying period. If it's too woody, a shorter ramp to the first. If it's ashy a lower finishing temrpature or perhaps less heat after the first crack, etc etc.

So you see, we don't need to know your base profile, since the tips will be on how to tweak it at the margins, whether to go longer or shorter, lighter or darker.

This is the way all roasting works, not just home roasting or forum roasting. For instance, A pro roaster tastes a coffee roasted on a sample roaster, then tweaks the profile on his production roaster, even though the two roasters may have completely different profiles. The sample roast tells the roaster how to tweak the base profile, regardless of what it is, to suit the coffee on hand.

So tell us about the coffee, not about the profile.

It's lacking any distinguishable aromas when wet or dry. The only thing I can pick out when grinding it that bready smell.

When pressed the coffee tastes very bland, and lacks acidity. Also, a not so pleasant finish.

It was decent as an espresso. Still not very exciting - mostly the same as in a press - flat/boring little to no acidity.