******I originally started this thread with the idea of changing just one single variable from roast to roast, but it is now becoming more of a guide. welcome any feedback or criticism.
Below I will show how I am roasting, but be warned!
It is easy to think by copying my AMP and FAN setting it will get you a good roast, but if we have anything different in our Quests, such as probes, probe locations, models, years, solid drums vs drilled....this will differ whats actually happening. So, instead of simply matching my settings and times, I suggest you learn how your roaster drives and then try to interpret my profile to fit yours based on graphs and what you tasting in your coffee.
TLDR This is how I am currently roasting:
1. preheat roaster for about 20 mins at a steady ~500 F MET (only before my first batch as a preheat)
2. lower amps to 5 and up fan to 7 to let roaster cool to about 420 MET.
3. amps back up to 8 and fan to 4 and watch MET and BT.
4. charge with 150g load once the MET has momentum and is increasing around 440 MET 320 BT. BT is not as important and different probes can read up to 25 degrees difference depending on size and placement.
5. the roaster has momentum and MET is rising. hold at 8 amps 4 fan. I hit dry end around 315 BT and around 4 mins my MET will have raised from 440 to 500 at this point.
6. up Fan to 5 during initial dry phase. that will hold my MET at ~500. approximately 45 seconds before first crack up fan to 7.
7. about 30 seconds into first crack start dropping heat to 5 amps and aim for around 18 percent development time around a 9-10 minute roast.
8. Once done cooling. Close all hatches let roaster cool at 5 amps and 7 fan to about 420 to start you ramp again. Once at around 420 go 8 amps and 4 fan, and raise to 440 and charge with momentum going up.
***PS I am using an older Quest with the trier on the left. and most importantly I am using Eric's thin probe in the BT2 location that goes through the screw the sight window (most people use a bigger probe in BT1) . This is will always make our graphs different if we are using different probes in different locations.
-Try to have some momentum going as you charge, but don't charge too hot. You don't want to be rocketing through the drying phase, and back of so much energy that you stall out during first crack.
-I never ADD power during the roast with this method. The electric elements of the quest are heating up with power as the roast is going.
-If you have the same MET probe as me, then try to match the MET in my graphs without going over 525.
-Use the same batch size 150g
-Ultimately we are after tastes not graphs. So try to learn how your graphs translate into your cup.too roasty and bitter
, lower my development time or make sure I'm not charging too hot.Vegetal and sour
Increase my development time and or total roast time.Paper flavor
Baked, try steepening your ROR and making sure it doesn't go flat. Also, I THINK this can happen with older green coffee. So try another coffee.
After every roast I rack open about 3 beans, I smell them, and I look for evenness of color from the inside to the outside.
This roast profile is for pour over
Good readinghttps://legacy.sweetmarias.com/library/ ... ast-part-1http://no-stream.tumblr.com/https://baristahustle.com/blogs/barista ... t-roastinghttps://baristahustle.com/blogs/barista ... and-colour