Rafael, nice looking roast profile on the Wondo Bonko...I was trying to understand the data logger time scale and it seems to be different between the Ethio. & the Guat? It does not set to "on the minute" scale?

I think you were following my roast on the HueHue somewhat, but looks like a slower pace. My roast turned out stellar, it was excellent early on and progressed to outstanding up to day 12. I sent 1lb to Mivinisky to compare with the "El Socorro" he had from Barefoot early this year, and he pronounced it "as good" even commenting he pulled a "godshot" (first time I heard that from him)!

I am sure you will have a tasty result, if you want to try it closer to the profile I used,(if I am understanding your time scale correctly) I would shorten the time to 300F by a minute, and increase the ramp to 1C a tiny bit, back off a little more when approaching 1C, and watch for a steady slow climb to 2C (my roast ended @ 14:30). I was surprised during my roast (my volume was 1kg) that it really slowed up approaching my dump target of 423F (I think my roaster is displaying about 8-10F cooler than yours). My roast tonight I will give it a little more heat if it looks like it is slowing up again above 410...or 413. Have fun!

Tx DaneTrainer for the pointers

I was trying to approximate your profile but my calculated times/power settings didn't get me there. Maybe next time. I got however a nice roast according with my standards (hopefully they'll go up). I did noticed that these beans (huehue) did not produced as much vapor in the drying phase as the sidamo beans. I was afraid that the beans were going to turn 'woody,' but they didn't. Correct me if I am wrong, but I think I can get an estimate of moisture content of the beans by looking at how much vapor comes out in the 200'sF just before the profile starts (300F). If that is the case, the huehue beans had less moisture than the sidamo beans.

The time on the bottom of the graphs should correspond to the time in my computer (laptop). The format is (date)/(time) YY:MM:DD// HH:MM:SS. However it is usually an incorrect time because I change operating systems an they screw up the time. The sidamo roast was set at a sample rate of 1 second. The hue hue was set at a sample rate of 3 seconds. Don't know how that affected the graph numbers. I can use any sample rate (even days).

I don't know where the beans went, but seems like I run out already of Guatemala HueHue (I had 2 lbs). Right now I would like to take a break from redish/inky shots. They are very good and tasty but I'll go now for mellower tone flavors to take a rest. I have now roasted cans from the sidamo beans (redish), the huehue (redish), the sumatra bodhill eat (semi redish) and brasil ipanema dulce. I may mix the ipanema with others and see what happens.

Cheers

Arpi wrote:The time on the bottom of the graphs should correspond to the time in my computer (laptop). The format is (date)/(time) YY:MM:DD// HH:MM:SS. However it is usually an incorrect time because I change operating systems an they screw up the time.

Assuming you are using a captured text file, If you add a column and subtract the drop DateTime, you have roast times.
Much more readable

Hi.

Today I tried a light roast with JavaEstate. This was my first time with the bean. To get it to crunchiness (not hard in the middle) I did a very slow warming then a fast to 370F (before 1C) and a slow/fast finish to glide into ~2-3 minutes after 1C using thermal inertia. The goal was a light roast for a change. The results look good (as crunchy as a darker roast). The slope at 1C determines the sound volume level of 1C. This time it was loud. Had I cut the power more earlier it would have enter 1C slower (preferable for lighter roasts?) and with less noticeable volume.

My power adjustments were:

Warming till 280F. P = 6 F =4
P=7.5 at 280F
P=9.5 at 300F F=5
P=4 at 371F

1C first pop = 392F





Cheers

Panama Elida. Greens had some orange. Good crunch. 1C=396F. Goal was a light roast. Here I didn't start to ramp up till 320F to give extra time for the beans to cook inside.





Power and Fan Adjustments:
P=6 F=4 till 320F
F=5 at 300F
P=9.75 at 320F
P=4 at 367F

PS The prevoius pic (Java) came up darker than what it is

The panama turned out super delicious. Light acidity. Very unusual creamy like milk flavor. Some nut and sweetness. It almost taste like a latte by itself plus it is whitish (very light brown) in crema. Makes a pretty contrast with the white of the cup. Quite different from other espresso shots. This is a winner (second cup in a row). Sweetness and light acidity at the end of the cup. The first part of the cup is milk/nut flavor with no acidity. Hope it gets better with resting time

The Java Estate had a good unusual flavor but hard to describe in words. Nothing to compare in terms of flavor.

Loving it

13 minutes drying to 300F, another 3 minutes to 325F, less than 1.5 minutes from first crack to finish. I won't be trying that profile on my Poppery.

Hi Frost.

It doesn't taste bad at all and it is well cooked in the center. What timing would you suggest for light roast with the Poppery?

TX

Isn't that sort of a "white coffee" profile? Long bake then a little ramp at the end?

When I see these extreme profiles, they mostly show up in the home roast. I used to chase some of them to see where they would lead. The amount of time below 325F, what part of the roast flavor development would benefit from this? The main challenge for me in a good light roast is that there is a near stall between first crack and finish in order to have a full flavor development and not end up darker than a City roast.

Here's a memorable post by Jim that I think summarizes guidelines and limits that I have found to be reasonable. They are well in agreement with what I have read and work well for my roaster. I don't chase the extreme profiles anymore. Drum or air roast, there is enough room here to do any reasonable roast style you please.

Timing first crack heat reduction