Sweet Marias Colombian Coffees - Page 2

Discuss roast levels and profiles for espresso, equipment for roasting coffee.
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TomC
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#11: Post by TomC »

SJM wrote:Thanks.

Seems to me that all of the beans that I like the best are the result of that very same sort of curve/approach. As a not very sophisticated roaster, I am more likely to be successful if I source beans that respond to my methods rather than trying to change my methods to find something better in a bean. It works....at least well enough for me :-)))
Amen!
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Almico
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#12: Post by Almico »

TomC wrote:I didn't split off the thread, but just as well I guess. Here's last nights first shot at the Colombia Principales Lotes. Those familiar with the Quest M3 can note from the lack of MET caving in early, that I charged hot and ran hot up front, tailing off to a simple p1C development using about 5 amps and not futzing with the fan much. This coffee was the star on the table this morning and I'm expecting to be impressed Friday morning as well. I roasted the Salvadoran the same evening, but that was intended for a more developed espresso roast.

My only tip for roasting Colombians (and Kenyans) is they both especially suck if you underdevelop them. They like a firm kick to get going, with the heat.

<image>
It's hard to get my brain around that profile, Tom. Finish temp aside, if I dropped a 10:45 roast at an 11%, 1:15 dev it would be raw.

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TomC
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#13: Post by TomC replying to Almico »

I think that still speaks to the highly conductive nature of the Quest, even with mods. Many Ethiopians see even less post 1C time. Same for most geishas.

But on my gas roaster, I can easily run 2-2:50 minutes of post 1C time, without stalling or burning them.
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Almico
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#14: Post by Almico replying to TomC »

That brings up a point I've been pondering for months. I wish I had to time to do all the experimenting, but I'm curious as to development time vs final roast temperature.

In other words, what is the taste difference in a coffee roasted at a 15* RoR post 1C for 2:00 to 440*F, vs the same coffee roasted at post 1C RoR of 10*to 420*F for 3 minutes?

I tend to get roasty flavors at high finish temps, not longer finish times.

Your Quest is obviously hitting higher finish temps, which is developing the roast by higher temperatures rather than longer development times.

My question has been: can you make up for development time, by finishing hotter? From your 1:15 dev time, the answer appears to be yes.

The risk would appear to be roasty flavors from going to hot, vs baked flavors from not going hot enough and developing too long.

SJM (original poster)
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#15: Post by SJM (original poster) »

Almico wrote: Your Quest is obviously hitting higher finish temps, which is developing the roast by higher temperatures rather than longer development times.
Not really germane to your actual question, but, it seems to me that comparing the temperature readings in different roasters is somewhat like the proverbial apples and oranges. We use the terms BT, ET, MET so that we can appear/feel as if we are talking about the same thing, but I suspect that they are only really relevant when comparing them between identical roasters.

Just for example, 1C almost always happens at about 387-389F in my HUKY, but I have seen that it is at almost as many other temperatures as there are other roasters.

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Almico
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#16: Post by Almico replying to SJM »

Not sure where you see that I compared temperature readings between roasters. As a matter of fact I stated "finish temp aside" in my OP.

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#17: Post by SJM (original poster) »

[quote="Almico"]
Your Quest is obviously hitting higher finish temps, which is developing the roast by higher temperatures rather than longer development times.
[/quote

I may have mis-understood this sentence, which sorta triggered my post. If I sounded argumentative or critical I apologize; my comment was intended as a general observation rather than a response to yours.

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Almico
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#18: Post by Almico »

Copy that. My phrase "hitting higher finish temps" referred to the Quest getting hot enough to finish the roast in 1:15 instead of 2++, rather than it being hotter than another roaster.

avid
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#19: Post by avid »

My wife loves Colombian coffee. We have tried SM's Pequenos Granjeros, Rio Paez and Inza de Cauca. Our favorite currently is Cauca. I placed an order for five pounds of Principales Lotes to go along with our 5# of Inza de Cauca. Roasting on a Behmor and dreaming my way to an upgraded roaster. Watching several of the newly released machines and comparing them to what is already available.

Walkthewalk
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#20: Post by Walkthewalk »

I gave the castillo a stellar review. All his coffees are great!

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