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

Discuss roast levels and profiles for espresso, equipment for roasting coffee.
JWStarr

Postby JWStarr » Jul 29, 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.

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JK

Postby JK » Jul 29, 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
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I'm on a Mission from God!

Tonefish

Postby Tonefish » replying to JK » Jul 29, 2017, 4:14 pm

Thanks for the link Johnny! DS 8) TM
LMWDP #581 .......... May your roasts, grinds, and pulls be the best!

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Randy G.

Postby Randy G. » Jul 29, 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.
Espresso! My Espresso!
http://www.EspressoMyEspresso.com

Tonefish

Postby Tonefish » Jul 30, 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?
LMWDP #581 .......... May your roasts, grinds, and pulls be the best!

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JK

Postby JK » Jul 30, 2017, 9:41 pm

YES
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I'm on a Mission from God!

JWStarr

Postby JWStarr » Aug 01, 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!

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hankua

Postby hankua » Aug 01, 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.

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YDandA

Postby YDandA » Aug 02, 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!
Regards,
Jon
Yard Dog & Ass./ManCaveCoffee

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JK

Postby JK » Aug 03, 2017, 12:27 am

Glade I could help..
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I'm on a Mission from God!