I want to better understand roasting including artistic and technical aspects.

#1: Post by **JWStarr** » July 29th, 2017, 1:11 am

HI!

I have some experience with roasting. I have read and researched it. I have roasted in toaster ovens, frying pans and now I am using a HUKY500T with solid drum. I am aware of Huky forums. I can produce good tasting roasted coffee. I want to improve my technique. My interest right now is to better understand the phases of drying, Maillard and progress toward finish including a comparison of natural senses (smell, sound, see) and approx temp ranges vs time . (I know temp readings vary by device) I;m looking for a better understanding of what to look for so I can train my senses and more easily analyze what is happening.. regardless of equipment. I am happy to have discussions or if someone can point me to a reading source that's great too! I am in Japan and am building my cafe startup right now.

#2: Post by JK » July 29th, 2017, 3:10 pm

Dry/ Middle/ Finish Phases
30*/ 20*/ 10* ROR (rate of rise *F during these phases)

These are thought to be average ROR temperatures for roasting phases..

Best video training on internet I know of..
http://www.youtube.com/channel/UCfpTQQtvqLhHG_GWhk3Xp4A

#3: Post by **Tonefish** » July 29th, 2017, 4:14 pm

JK wrote:Dry/ Middle/ Finish Phases
30*/ 20*/ 10* ROR (rate of rise *F during these phases)

These are thought to be average ROR temperatures for roasting phases..

Best video training on internet I know of..
http://www.youtube.com/channel/UCfpTQQtvqLhHG_GWhk3Xp4A

Thanks for the link Johnny! DS

TM

#4: Post by **Randy G.** » July 29th, 2017, 5:00 pm

Mill City Roasters "Roaster School" has a lot of GREAT stuff! Start with: Mill City Roasters Roaster School - Ep #1 - Turning Point and go from there. Many episodes with lots of great insight.

#5: Post by **Tonefish** » July 30th, 2017, 6:56 pm

JK wrote:Dry/ Middle/ Finish Phases
30*/ 20*/ 10* ROR (rate of rise *F during these phases)

These are thought to be average ROR temperatures for roasting phases..

Presumed ROR in degrees per minute?

#6: Post by JK » July 30th, 2017, 9:41 pm

August 1st, 2017, 1:58 am

Thanks for the links and info. I'll get started today!! I'm having this issue where once I add beans to my preheated roaster it takes a loooong time to get to 100C which the instructions say is the point where I should start heating up toward 160C .. my understanding from other reading I've done is that this is a "stall" and that flavor and highlights will be lost while the beans roll around... any thoughts? I could more eggressively vent the roaster or start my heat before the 100C point is reached.. or something I haven't thought of.

thanks!

#8: Post by **hankua** » August 1st, 2017, 11:52 am

Are you saying it's taking a long time to drop to 100c regardless of the time?

The turning point or "equilibrium point" is around 1:30 after charging green coffee (with the Huky). At the turning point you should be raising the gas pressure regardless of what the BT is saying, and adjust the roast accordingly.

If you want to hit 100c at 1:30, reduce the charge temperature and set the gas/air on low.

#9: Post by **YDandA** » August 2nd, 2017, 9:17 pm

JK wrote:Dry/ Middle/ Finish Phases
30*/ 20*/ 10* ROR (rate of rise *F during these phases)

JK, this, plus a profile I saw earlier today will prove to be the most important things I have learned since I got my drum roaster last month. Thanks!

#10: Post by JK » August 3rd, 2017, 12:27 am

Glade I could help..