Typically try to roast all my beans to a full city. To date, most of all the roast profiles, I've used either roasted too fast or not as ideal as I'd like.

Finally, was able to try a roast profile courtesy of a coffee blogger. I've read mixed sources indicating air roasters typically will roast faster than a drum roaster. Most of my roasts have completed anywhere from 6 to as long as 8 minutes. The problem I'm seeing with those roast times in particular is the roast window from 1C to 2C seems rather fast and I'm quite concerned this is not right.

Anyway, the profile I used below seems to provide the best roast, at least that what it seems. The time from 1C to 2C is longer. On what I've read when stretching the window form 1C to 2C is key for optimal caramelize of the sugars.

I know the question being asked here may have plenty of answers, but what I'm just asking is if there is any thing good or bad or need improvement.

Here is the profile used:


Here is a reference photo of the roast:


By the way, I'm finding this journey very enjoyable. I'm learning the beauty of home roasting is the trial-and-error enjoyment one can't find when simply just buying pre-roasted beans. That's fun as well, but not as exciting. I had to throw that out in a good way.

Any comments appreciated.

Thanks!

Most of the iR2 profiles I've seen posted seem to push the later stage temperatures up into the 400's as programmed into the LCD computer. I have been using two widely disparate programs to good effect depending on my preferred roast level (as dictated in part by the bean origin). Your probe readings show that internal temperatures are indeed well above 400 even with lower settings on the LCD. The probe temperatures seem to show about a 40F difference between LCD display readings and probe readings. Individual units also vary as well as influence from voltage and ambient temperature and bean mass.

One of my profiles is from Tom over at SM:
340F / 2 min
390 or 400 / 3 min
450F / 4 to 6 min to finish the roast depending on level desired

I use this for most FC roasts.

Another one I like for lighter Africans is this one:
385F / 5 min
420F / 1 min
365F / 5 min
400F / 4 min

This last one draws out the roast quite a bit and allows finer control between 1C and 2C.

Thanks for the profile. I'll give yours a try and report back. Ultimately I suspect there is so much variation between individual units that each of us must gradually figure out what works best for our own machines.

FYI: You were at full city at 10min, with the roast finishing as Vienna. They are broad roast terms, but still specific with regard to the 2nd crack.

I would suggest spending 3-4min before bean temp of 300, 3-4min between 300 and first crack, and 3-4 min between the first sound of first crack and finish for a total of 9-12 min.

endlesscycles wrote: .........
I would suggest spending 3-4min before bean temp of 300, 3-4min between 300 and first crack, and 3-4 min between the first sound of first crack and finish for a total of 9-12 min.

+1. I believe that recipe would cover every successful roast I've ever done on a Poppery 1.