Hi folks

I am trying to get recommended roasting profiles for any of the following green coffees (that I currently have):

Ethiopia sidamo
Metropolis greenline espresso (blend?)
Sumatra Mandheling
Guatemala Huehuetenango
Java Estate
Panama Elida Natural

If anybody recognizes any of those coffees, could you give some pointers to try them on the weekend? A roast profile with some temp marks would be even better but I understand that is info hard to get.

Thanks

In what? A frying pan?

a drum roaster similar to the hottop

TX

Your info is all too generic. Roasters are highly individual. Temp readings on one roasting device are not transferable to another, nor are roast times. What sort of roaster, specifically, do you use, and please provide something more specific on the beans. Ethiopia Sidamo is a label I see on bags of supermarket coffee, and tells you nothing especially pertinent. Where did you get the beans, what crops are they from, etc.?

TX Noah.

The roaster is a 1000W 1/2lb drum roaster similar to the hottop. See http://coffeegeek.com/forums/coffee/homeroast/434167

The beans are from three sources:

Ethiopia sidamo (don't remember where from but they are good quality)

Metropolis green line: http://www.metropoliscoffee.com/shop/ca ... presso-p15

the rest are from Klatch: http://klatchroasting.zoovy.com/c=N4Rak ... en_coffee/

Sumatra Mandheling
Guatemala Huehuetenango
Java Estate
Panama Elida Natural


Cheers

Fast to the first crack for the Ethiopia, Panama, and Red line, finish in 3.5 to 4.5 minutes, just ahead or first pops of the second. Maybe thirty seconds slower for the Red line

A minute to 1.5 minutes slower to the first crack on the Sumatra and Java, rolling second crack in a high speed 2.5 to 3.5 minutes after the first starts (these are the coffee that made Peets a legend -- they do by far the best with classic slow start, fast finish drum profile)

The Hue Hue, no idea. Cup it first, it may be a No-No for espresso. For cupping, fast to first, very relaxed, light finish, pull as first stops and you smell florals and just a hint of caramel.

Good luck

Thanks a lot!! that's the type of info I needed to get me started. I'll see if I can transform the knowledge into a good cup. I feel good now

Cheers

OK I did my first newbie controlled roast. I was shy making adjustments as I didn't know what to expect. With time, I hope I'll get a better grasp. I am waiting for a thermocouple probe so I don't have to take readings with pen and paper. The cracks were very faint (less audible than with the roast+ roaster)

I'll go back now and do a second roast with more aggressive adjustments that way I'll be able to compare the differences in flavor.

Cheers

sample #1: Ethiopia Sidamo Mondo Bonko PTs 200 grams. Recommended roast: light (oops!) Profile: fast start - slow finish (not accomplished)

Notes from supplier (PTs): "This natural sidamo was specially prepared to ensure cleanliness and purity. In the cup, there are notes of strawberry and grapefruit. It is a refine cup that will sature your senses" Roast light.



Room temp 25C; #5 (medium) fan all the way through; DRUM 6.5" x 4.75" ID RPM = 55

WARM DRUM without beans

25C (77F) set 7.0A (drum warming phase. no beans)
165C (329F) 16:0

ROAST STARTS

reset time = 0:0 drop 200grams

65C (149F) 0:00 set 9.5A 117V
150C (302F) 6:00 set 7.5A (profile starts)
185C (365F) 12:15
190C (374F) 13:30
200C (392F) 15:45
205C (401F) 18:30 1C
215C (419F) 21:40 2C DUMP

You may want to benchmark your roaster before doing any serious coffees.

Take some coffee you can live without, roast it twice to the end of the second crack, once slowly and once fast. Make a note when the cracks start and end (they'll be lower on the slow roast). The temperatures you read are hard to interpret until you do this.

"Par" bean temperatures are:
-- 375F to 385F slow 1st, 395 to 400F fast 1st. 1st crack ends around 410F to 415F either way, but can go to 425F with a heavy load (just statistics, bigger load, more outliers)
-- 425F to 440F 2nd crack start on slow roast, 440F to 450F on a fast roast. Tails off around 5F to 7F higher either way.

There's nothing wrong in reading bean temperatures that are different from these; since all the measurements are of the air around the beans, and this is roaster dependent. It's just that when people communicate profiles, they are expecting benchmarks around these values unless they state diofferently.

thanks for the info. I am learning a lot