jenemiga wrote:Hello Roaster Friends!

I have been on vacation and drinking two batches of the CJ1022 yellow bourbon all week.

roast one had an extended drying time compared to roast two by almost a full minute and roast two had an extended post crack development time by 16 seconds. The Maillard stage time is nearly identical, but because the roasts differ in length they are calculated at different percentages.

Maillard begins, roast one: 4:09 (12.0 RoR) and roast two: 3:13 (17.02 RoR)
First crack, roast one: 6:59 and roast two: 6:02
Total time, roast one: 8:23 and roast two: 7:42 (difference 41 seconds)
End temperature, roast one: 408.2 °F and roast two 407.5 °F (difference 0.7 °F)
Loss percentage, roast one: 14.3% and roast two: 14.7% (difference 0.375%)


Tasting notes
roast one: stone fruit, blackberry, lime, honeydew, brown sugar, cola, anise, bakers spice
best tasted when hot, cooled poorly with lots of dry paper and a touch sour
flavor acids: above average
sweetness: average
body: average

roast two: plum, blackberry, grapefruit, tootsie roll, chocolate riesen candy
really smooth and sweet coffee that cooled nicely with little to no papery aftertaste
flavor acids: average
sweetness: above average
body: above average

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Thanks so much for sharing, Jen! I think I want to start recording the duration of first crack and compare across coffees. It seems that in my hands it is almost always 1:10 to 1:25. Is that typical for drum roasting or is the duration of first crack more variable?

To have 20% development in a city roast, rate of rise must be quite low through 1C and beyond. Or the roast very fast. Is that correct? Do you find that development ratio closer to 20% turns out better in the cup, generally? (compared to less?)

I have enjoyed this coffee and the process quite well, but it has not been my breakthrough to successful light roasts. Partly because of failure of air flow during at least two of my roasts. I am enjoying a cup of the last batch with my airflow restored - to nice effect sweet, stone fruit berry, chocolate, toffee and that great mouthfeel I like so much about this coffee. The cooled cup is giving that chocolate tootsie roll taste, I think. I'll post that final graph later.

dale_cooper wrote:Jen and others - what is your strategy with finishing dry end so fast, or getting to FC so fast? It seems to be a trend on here to get to FC very quickly - I keep trying to replicate this (for some reason) but have machines (Quest and huky) which are completely unable to do this and then feel like I'm really missing out on something.

I get to DE in 4-5 minutes usually on my open flame, insulated, covered holes HUKY and have to be careful to keep ramp to 1C more than 3.5 minutes by heat reduction starting at 3 minutes. I think users with the standard configuration manage that too. I like coffee roasted in 9-11 minutes total, but I can't say that such faster roasts are generally better than the 11-13 min range. I have plenty more to explore in roasting.

And here is the final wacky graph of my efforts with this coffee. The reinstallation of TC and everything led to some serious artifact...





But the results in the cup of 20% development are really nice: stone fruit, sweet, toffee, mild chocolate , nice lingering taste. Brewed with V60 16% brew ratio.