: I use a PID'ed 4 inch pipe gas-fired fluid bed. Charge is usually 1lb, but can go from 100g to 1kg. Drop in temp is usually room temperature.Goal
: I roast mostly for espresso.Roaster calibration
: Drys at 160C, 1C starts at 200C ends at 213C, 2C starts at 229CPlan
: This month I'd like to optimize the way I do things to nail a profile faster. In the November thread I did a fast and slow roast, found out the November bean does well on fast roasts, then did a fast roast with sampling at various roast levels. With this December bean I'll try it the other way around. Start with a 10 minute sampling roast (neither fast, nor slow, for my fluid bed), dropping samples near end of 1C, and every 2 degrees from there on till Full City. Once I find the best roast level I like, I'll reach it fast, slow, extended, gentle 1C entry and aggressive 1C entry, with small batch roasts to hopefully nail the best possible profile. Would love to hear others' strategy on how to optimize the workload in nailing a roast.First roast
: Dec 3rd., 1 lb. cupping/sampling roast, 1C in 7 minutes, end of 1C at 9 min, dropped half the charge at end of 1C for brewing and cupping and continued dropping samples every 2C degrees for espresso. This will gives me 6 roast levels to cup next day, and shots to pull after 4 days.Cupping notes: Dec. 4th (next day)
. So I had 6 samples, the darker 3 samples are all at the same temp, because I accidentally forgot the exit chute open.
S1: just at end of 1C, at 214C, 2 minutes after start of FC
S2: at 217C, 2:30 minutes after start of 1C
S3: at 220C, 2:50 minutes after start of 1C
S1: honey fragrance, very strong citric acidity, lemon.
S2: honey and spice fragrance, balanced sweetness vs. acidity, hints of vanilla
S3: honey. spice, lemon, lavender, very sweet, medium acidity, more complex and pronounced flavours.
S1 reminds me of good cascara, sweet very tangy. Interesting brew, but overpowers other flavours.
S2 was very aromatic and floral, more balanced acidity vs. sweetness and may work for both brewing and espresso.
S3 lost nothing of the S2 aromatics, lost some acidity and added more sweetness. Added some cocoa, and hints of rose water. Looking forward to pulling some shots.
I'm guessing city+ to full city for SO espresso. But due to not getting more samples, and screwing up the darker samples, might do another small roast to fill the gap between S2 and S3 and get a darker S4, so I can then pick a roast level and start profiling it.Dec 7th (4 days after): Espresso shots
S1: Great first sip, sweet lemonade, when it cooled down, it was harsh, sink shot.
S2: Had only enough for one shot, no room to change temperature, also a sink shot. The acids were just harsh.
S3: Same as S2.
S1. S2, S3 all had plenty of sweetness, the acids were just harsh, unpleasant, unbalanced and overpowering anything else found while cupping.
Conclusion: My initial sampling roast was too fast for espresso
, acceptable for brewing. This bean may do better on slow profiles. I'm a dry-processed Ethiopian bean junkie and have no experience with washed Yirga Cheffe. Next plan of action:
1. Repeat sampling roast, with a much slower profile, I'll particularly extend the ramp to at least 4 minutes, drying to 5 minutes, extend 1c to 3 minutes.
2. Practice my routine of pulling samples, cooling them and logging them. The fast pace of pulling close samples while coordinating everything can be overwhelming. Actually thinking of writing down a procedure on the wall in front of me and the numbered sampling cups lined up in the correct order!Second roast Dec 7th:
1 lb slow profile, 9 minutes to 1c, with 5 samples dropped at 215C, 217C, 219C, 221C and drop at 223C:Dec 11th, 4 days after second sampling roast:
(shots pulled as 17.5 grams dose, giving 25-30g espresso in about 30 seconds.
Started with S5 (darkest sample, dropped at 223C): Not bad at all, may need more rest, and dialing in, but it was good, sweet, mild acidity, medium body. Drinkable as SO.
Dec 13th: Pulled a shot with S3, and this one made a very good espresso. I'm thinking more rest will make it great. It was sweet, comfortably bright with medium body and quite fruity.
Will wait a day or two for further sampling, but I'm now optimistic about the Gedeo for espresso.
Dec 20th: S1 and S2 are even better, 10 days pas roast.
A slower roast for this bean is much better than a faster roast, but still more work is needed to fine-tune the profile. Might do several alterations in small batches to see if I can nail it before the end of December.
Dec 22nd: Pulled all remaining samples. The slower profile produced a good espresso, bright and sweet, my favorite is S2, but it muted other flavors. So while good as espresso, it's waste of good coffee to use for SO espresso, and I'll now focus on it for brewing, and may test it for blending.