How do I create my first roast profile?
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Earlier this week I took delivery of my first coffee roaster, a Gene Cafè, and a bag of Columbia Yellow Bourbon Las Margaritas - La Esperanza green beans (both from Bella Barista). On Wednesday, I roasted 200g of these beans at a steady 240C until they were medium dark. Tomorrow, Saturday, they will have rested for three days and I will try them as espresso.
As you can see, the "profile" was flat. Now I'm wondering what I should look for when I taste the results, and how I might modify roasting temperatures to effect taste. Having looked through various discussions on this forum, I note that it is very common to lower the roasting temperature sometime after first crack. What does that do to the flavour?
Any suggestions welcome. Thanks.
Matt
As you can see, the "profile" was flat. Now I'm wondering what I should look for when I taste the results, and how I might modify roasting temperatures to effect taste. Having looked through various discussions on this forum, I note that it is very common to lower the roasting temperature sometime after first crack. What does that do to the flavour?
Any suggestions welcome. Thanks.
Matt
- KevinAlvord
- Posts: 56
- Joined: 13 years ago
My starting place for a roast profile is generally to shoot for a percentage of post first crack development. It's normally 20% to 30%. So if your roast is 10 minutes long and first crack started at 8 minutes you have 2 minutes of development @20%. From there I taste and adjust. Typically less development will taste brighter.
LMWDP #532
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Hi Matt,
Take a look at the thread below, which has some pretty detailed responses from several senior members here on the same question.
Gene roast profiles?
In the beginning I would recommend focusing on threads specific to your roaster in particular, until you start to get the hang of things. Then you'll want to start understanding why the advice you've followed works (or doesn't). Once you're able to understand the thermodynamics and mechanics of your roaster in particular, you'll be able to get more out of more general roasting threads, and understand what you can and cannot achieve on the Gene Cafe.
Good luck,
Frank
Take a look at the thread below, which has some pretty detailed responses from several senior members here on the same question.
Gene roast profiles?
In the beginning I would recommend focusing on threads specific to your roaster in particular, until you start to get the hang of things. Then you'll want to start understanding why the advice you've followed works (or doesn't). Once you're able to understand the thermodynamics and mechanics of your roaster in particular, you'll be able to get more out of more general roasting threads, and understand what you can and cannot achieve on the Gene Cafe.
Good luck,
Frank
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- Joined: 13 years ago
Thank you for these replies. This is just the kind of information I was looking for.
Matt
Matt
- Boldjava
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I noticed my post in the referenced thread. I have been roasting on a Gene(s) for 8 years. It remains my recommended beginning roaster. You will notice your beans, in comparison to a commercial drum, will be toastier, brighter, with less developed body. That is the nature of the machine.dogjamboree wrote:Hi Matt,
Take a look at the thread below, which has some pretty detailed responses from several senior members here on the same question.
Gene roast profiles?
In the beginning I would recommend focusing on threads specific to your roaster (Gene Cafe) in particular, until you start to get the hang of things. . .
Play with suggested profiles in that thread. Machines differ. I have two Genes and they are about 8*F different to achieve the same cup which suggests inexact reporting of data. Keep that in mind, as well as voltage differences, locale to locale.
Yell if you need some assistance.
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LMWDP #339
LMWDP #339