Gismar wrote:You reduced your RD time with 1.75 minutes, how much time did you add from yellow to 1st? I have tried to roast a Costa Rican Don Mayo in Scandinavian style, but it wasnt great:-)

I stretched the ramp about 1.5 -2 min.
I've tried to search for more profile info details or a graph but no luck. Seems there are several interpretations of a Scandinavian roast profile.
I can copy almost any profile with my roaster if I have enough details to work from.

Ed, I just want to make sure Im reading what you wrote correctly. So instead of slowing down the roast once first crack is close, you maintained your rate of rise, and ended the roast with a shorter RD but at a higher temp?

The link to the article doesnt work for me anymore. But I have the magazine, and here is some info from the article:

"The heat is redused to a minimum for 35 seconds to a minute when first crack starts, climbing one to three degrees pr. minute".

Ending temp is 400-416 degrees.

RD-time can be up to 3 minutest, but this aproach seems to give best results with a RD-time at 1.5-2 minutes.

From what I gathered the Scan/Nord approach is similar to the Diedrich approach we've discussed in the past. Slower ramp from BT 300f tan to first and a quicker 1st cr and finish. As compared to the profile we've worked out over time with a faster ramp and a stretched 1st cr and finish. Then the Scan. roast is always stopped very light. Is this basic assumption correct? Then it becomes about the profile of heat application during the ramp that I can't find enough data on. Also not clear how light they go in relation with first crack and the profile of first crack. Depending on heat applied I can shift the point during 1st where the most cracking is occurring. Without these details I'm just guessing what they're doing.

My trial of "Scandinavian style" after reading the magazine quoted above. The batch was 160g and it was the fastest 1C I had ever tried on my M3. This batch was having the most restrained berries aroma that I had ever got from this year's Dara Kebado. Yet, as said in the magazine, there's no tipping or scorching on the beans even at such high charging temperature.

Will need to try a lower charging temperature.