Hi All

I roasted 3 batches of beans today, and a couple of them had defects that I need advice on fixing:

1. A Kenyan AA bean that was roasted to a City+. Nice and even, but a few beans turned up like this:


Or like this:


2. Brazilian Santa Helena CoE. Roasted to a FC, but I had a fair but of what I assume is tipping. This is weird because all the other beans (the Kenyan and a Panama I roasted) turned out nice and even.


Any Recommendations on what I can do?

Thanks
SIng

For you your Kenya (2 first photos), I'm assuming your complaint is about the weird shape and splits. If so, it looks like a green bean issue to me, and not a roasting defect. Nothing you can do here except maybe cull them pre/post roast.

For your Brazil (3rd photo), yeah, you need to go easy with the heat application. In general, a Brazil is a softer (but not as soft as an Island) bean. You could try lowering your drop-in temp and lowering your max heat. If the result is too slow of a roast profile, you probably need to reduce your batch size too. I have no experience with your roaster (Gene Cafe) so I can't give more specific advice.

Thanks. Regarding the Brazil- I actually bumped up the temperature on some other recommendations that I do so, in order to shorten the roasting time and to preserve moisture within the bean.

Guess I'll ease off a little.

Thanks!
Sing

Don't miss this part:

coffee.me wrote:If the result is too slow of a roast profile, you probably need to reduce your batch size too.

If you haven't seen these great pages...

http://www.sweetmarias.com/roasting-VisualGuideV2.php

http://www.sweetmarias.com/defects_seed...cture.html

Coffee Roasting Defects Pictorial

coffee.me wrote:Don't miss this part:

Yeap, read that, thanks. At the moment the roast profile is still 16minutes to a FC with a fairly slow ramp (but high finishing temp), so I think I can play around with the temperature a little.