Hi Steve - when are you hitting end of drying for that main roast that hit FC at 9:00?
Thanks for sharing your methodology of modulating flavours with this bean (bring's Rob Hoos' book to life
batch size 20lbs
charge at 380f
turning point 155f @1:21.
Out of drying 300f @5:12
FC 390f @9:42.
Development after FC 2:06 (I was wrong about 2:30 in previous statement)
Drop temp 407f.
Drying 44.5%, maillard 37.7%, and development after FC 17.8%. In regards to the devel. after FC I would of dropped it @ 1:45 instead of the 2+.
Love Rob's book, and Scott's is great too. the thing to understand is, it's mainly discussing how to make great S.O. Their roasting style is leave tons of origin character, and that's great for coffees that have a Huge ''sweet spot''. Anyone can roast a super fresh crop (it's almost fail prof) but past crop and faded coffee is a fun challenge. You have to be able to taste the coffee and know in your mind what the notes will change into if you go darker or lighter.