Profiling principles for vienna roast levels?

by **noah** on Tue Jun 23, 2009 7:03 pm

When roasting to a dark level (vienna), should I aim to keep my normal roasting time (~12 min.) and speed up every phase to get there faster, or in general does a dark roast mean a longer roast (assuming that the coffee does well with a dark roast)?

by **another_jim** on Tue Jun 23, 2009 7:59 pm

I go shorter. I knock a minute off the drying period, use the same ramp to the frist crack, than finish the roast in the same time as a medium or light espresso roast. This prevents ashiness, the biggest problem with dark roasts.

The faster finish requires higher environmental temperatures which can char low grown beans. If that happens, reduce the weight of beans to get better heat transfer and keep the enivronmental temperatures down.

by **maxwellh** on Tue Jun 23, 2009 10:17 pm

Great advice -- I'm not one for especially dark roasts, but I like the idea of dropping bean weights to get a faster response . . . thanks, Jim.


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