Hello -

I recently bought some green Dolce beans from Vivace and will be roasting them in a Hottop roaster that's been modified to include a bean temperature probe (and an environmental probe, though I'm not sure how accurate that is). I was looking for advice that could help me avoid a bunch of trial and error. I've read through many of the posts here but still am not sure about what kind of gameplan to use.

If someone has an approach for the Dolce that uses BT readings (or even the Hottop's sensor), that'd be a useful starting point. For example, something like "start with 170g, use charge temp xyz with initial power/fan settings of abc, at 300F change power/fan to xyz, at 355F change power/fan to xyz, etc."

Alternatively (or in addition), I'd be interested in a more general gameplan to keep in mind. For example, should I strive for a certain time from drop in to 300F, then from 300F to 1C, etc? Or should I focus instead on the rate of change in BT? And also, are there any other main factors that I should keep in mind as I roast?

Thanks!
CC

You won't be spared from conducting your own trial and error. Welcome to home roasting.

As for general game plan, try starting with the following threads. Then experiment and come back with more specific questions if you have them.

Quest M3 Roasting Instructions

Best All-Around Roast Profile?

The roast log attached is from my Hottop session today, of some Kenya Nyeri Tegu AB. Keep in mind the thermocouples on your setup will report different numbers than other's. You can use the start of first crack as a guideline in comparing your numbers to other's. (mine was 330F on this particular bean today)

Hi Rama,
It seems your BT is not even rising for that 2 min after 1C starts -- u try to hold it?

I never tried this exactly -- usually aim for a steady slow rise for the 4 min span from 1C to finish.

It's funny since I was just reviewing the S-curve suggestion by Boot on the 'Ruling the Roast' articles, and was noticing how he mentioned to keep temp steady, exactly as shown by your graph.

I'm wondering if it makes a difference vs a slow and steady climb?

I was always afraid of slowing down BT too much, thinking that's considered 'stalling'.

Hmmm... guess there's one sure way to find out!

In order of importance, I do whatever it takes to:

[*] not overshoot my target temp
[*] roast for ~3 minutes after beginning of first crack
[*] not allow my bean temp to drop

This is my interpretation of Jim's advice from the above linked threads.

Given 95% of my roasts are light (this Kenyan was taken to City+), and I do all of my roast control manually, its rare I can maintain a gentle climb post first crack while observing the other rules. Would it be better if I were able to maintain a climb? Perhaps, but I'm not obsessed with stalling any longer (thanks Jim).

I just did an 's-curve' profile.

The difference seems big. It comes in a lot hotter into 1C, so it pops like crazy, but then bring it under control by holding BT steady a bit.

My theory so far was BT should keep increasing... so I figured by the time 1C started (~385F BT on my setup) I need to be at around 10F/min for a 425F finish (very close to 2C). This causes a lot quieter 1C.

I can't wait to try it! roast looks nice.

Okay, just took my first crack at it (pun intended!) with some Sweet Maria's New Classic Espresso beans. Sorry...I know I started this thread asking for help on the Dolce beans (and that's still my goal) but I was also just given some New Classic beans and decided to use them as test run before starting in on the Dolce.

Would welcome comments / suggestions on the procedure described below, which is based on something that Max (Coffee.me) posted a while back as well as some of the things I've seen Jim Schulman post:

Note: All temperatures are in Fahrenheit.
1. I started with a 170g batch.
2. I let the Hottop preheat and then when my ET probe (mounted near the axis of the drum on the rear) read 315 (my BT probe read about 307 fwiw), I turned down the roaster to P3 for about 2 minutes to let it stabilize. This resulted in the ET reading about 346 (and my BT reading about 312).
3. I raised the power to P7 (fan off) for 30 seconds and then added the beans.
4. The BT dropped and the turning point seemed to be at about BT155 (took about 50 seconds).
5. At BT225, I turned on the fan to setting 2 (out of 4) for about 1 minute to evacuate moisture, then turned it back off.
6. From drop-in to 300F took about 6 minutes. Is that too long?
7. At BT350, I reduced the power to P5 and turned on the fan full blast to F4. This was an attempt to slow down the momentum heading into first crack.
8. First crack started at about BT377, which occurred at about 10:45 after drop in (so 300F to first crack was about 4:45).
9. Second crack started at about BT416, which occurred at about 15:10 after drop in.
10. I stopped the roast and dumped the beans about 20 seconds later at 15:30, as the second crack started rolling, at BT420. (So time from start of first crack to dump was about 4:45, which I realize is too slow).

I have roasted the Dolce several times in the HT B. The big problem I find is timing finishing from FC. This is a blend of it seems at least 3 beans all of which have different FC times. I try to slow down FC to SC as much as possible ie 3+ minutes. This type of roasting is far different than combining 3 bean types after roasting. Most challenging .

JohnB. wrote:So what is the difference between "holding steady" & a stall? If the bt stays at a certain temp for 30 seconds or so without dropping is that considered a stall?

One indicates an intentional result on behalf of the author, the other an accidental result? Its certainly a fine line when you roast light. I'm happy if I maintain about a 5F/min rate-of-rise post first crack, which depending on your sample size, easily fluctuates between "stall" and "gentle climb".

In http://www.bootcoffee.com/ROAST3.pdf, Boot says:

"the roastmaster has to roast
prudently to ensure a gradual increase in bean temperature.
The best way to accomplish this is by lowering the heat supply
to such a degree that the beans will continue roasting gradually
and slowly, which is essential for light roasting styles."

and in http://www.bootcoffee.com/ROAST1.pdf, he says:

"During numerous cupping trials, I have found that the
ideal time between the start of the first crack and the end of the
roast (I and End) is at least three minutes."

For me, this later bit of advice trumps the former (when its necessary due to equipment/skills like mine). I've roasted too fast post first crack for probably my whole first year of roasting for fear of stalls. Needlessly.