I added some gas settings in my post, It's a Huky but with perforated drum so your guess is as good as mine as to what the charge temp means...I don;t think it is a value to be compared to solid drum roasters.

I guess having a 50mBar gas pressure regulator helps

Marcelnl wrote:pls ignore the name , that is artisan auto adding names for me

BTW I start off at 4KPa after a minute soak, then lower to around 2.5 around end of dry, close the shutter at 175 C and then lower gas to 1.5 or so minute before FC, that is ..if it works out that way

image

The Huky stock prob is notoriously thick, thankfully Huky uses very standard fittings for the prob, you could upgrade urs with the 2MM prob from mill city, its an 50 mm K-Type Thermocouple, 2mm diameter. Its a highly recommended upgrade, the Huky is an extremely nimble roaster, changing to a more responsive "dashboard" really helps to nail down the adjustments.

I changed mine from the 5MM to 3MM as i was late in realizing Mill City offer, but boy it did it make a difference, I realise the Huky needed multiple declining heat adjustments thru out the roast to have a stable roast/ROR which was "filtered" away by the thicker probe.

Below is a Indo Flores roast i did after swapping the probes, the starting from max 2.5 gas, at 150c i adjusted to 2.2, after DE, 2.0, every 30 secs 0.25, going at 1 FC at around 1.0 gas, 10 C ror . My solid drum Huky it was very very important to do multiple stepped adjustment due to lack of drum thermal mass, cutting heat too drastically will sink the ROR in the later part. Taste was sweet, without any bitter or astringency and most important for me was very easy to pull as an espresso, you could push the extraction parameters without much deleterious effects.

I charged way too hot, but I decided to try and mimic the profile as best I could regardless. Came into 1C way too fast. I'll try and drop ~30F lower next time. Smell isn't super promising.

https://roast.world/r/ciyxuKw~cORajuvTl99bo

I did a 13 minute roast with low charge temp that was a bit difficult to control because I'm not used to running this kind of profile. It required lots of power increases to gain momentum for the start of ramp, and then decreases to get the ROR under control before 1C. Crunching on a bean, it tasted very dry. I would need to let it go really long for a slow Maillard, but since we're violating the steadily declining ROR, here it is. I'll let you know if this is any good. I doubt it, and don't know if that's because of the increasing ROR during ramp or because the stretched roast doesn't work. I'm hesitant to waste more fine greens and will see first if others got good results with this type of profile. Anyway, here was my first shot at it.



The next roast may be more promising. Charge was at a low temp. I learned that my roaster is transferring a lot of heat via the drum, even though it's perforated. That alone makes this roast worthwhile. I'd run it hotter in earlier roasts and that metal must have still been very hot, so I did a long soak without power or fan. This yielded a long dry and then I did a fast ramp to preserve sugars in the bean. The crash during 1C isn't followed by a flick and reflects my trying to keep the temperature from rising too much. I dropped it when the trier smelled suddenly of sweet fruit. There was less moisture loss than I've generally been getting with this coffee.



Added: I tried the second roast the next morning as Turkish coffee, and it's sweet and a bit roasty. The roasty flavor disappears as it cools to room temperature. I used the Turkish method of grinding super fine to de-gas as much as possible with a coffee this fresh.

Rytopa wrote:The Huky stock prob is notoriously thick, thankfully Huky uses very standard fittings for the prob, you could upgrade urs with the 2MM prob from mill city, its an 50 mm K-Type Thermocouple, 2mm diameter. Its a highly recommended upgrade, the Huky is an extremely nimble roaster, changing to a more responsive "dashboard" really helps to nail down the adjustments.

I changed mine from the 5MM to 3MM as i was late in realizing Mill City offer, but boy it did it make a difference, I realise the Huky needed multiple declining heat adjustments thru out the roast to have a stable roast/ROR which was "filtered" away by the thicker probe.

Below is a Indo Flores roast i did after swapping the probes, the starting from max 2.5 gas, at 150c i adjusted to 2.2, after DE, 2.0, every 30 secs 0.25, going at 1 FC at around 1.0 gas, 10 C ror . My solid drum Huky it was very very important to do multiple stepped adjustment due to lack of drum thermal mass, cutting heat too drastically will sink the ROR in the later part. Taste was sweet, without any bitter or astringency and most important for me was very easy to pull as an espresso, you could push the extraction parameters without much deleterious effects.

image

thanks for that info, I have wondered if my probes are a bit slow before. Good to hear it's a standard size, will see if I can find some locally (located in the EU) which I think should be possible.

edit: as it turns out there is a company specialising in thermocouples real close to me....now the analysis paralysis of which one to choose can start, it's not as if there is no choice

0.25, 0.75, 1.0, 1,5, 3.0 etc all types of cladding , K T J or R type, all sorts of connectors and cables, and they even custom make probes with the tip thinning out. The company I found turns out to be a company with global presence so if anyone wants their details send me a PM.

Yesterdays roast is likely drinkable before I have selected one...

I posted my profile for the 30 min 150 C followed by a quick finish here: Tips for roasting an Ethiopian natural

after a nights rest it smells even more promising of blueberry but so does the regular prole, in daylight I can now see that the experiment roast is roasted darker than what I usually do.

The worst I can do to emulate an unnecessary long roast:



I've cupped it this morning and it seems to be a little duller compared to a more regular 10 minute roast. I'll see in a weeks time if it's better for espresso.

The results of my first roast were very interesting. It's like a boozy cherry/grape, while I was getting something like a floral melon with my Rao profiles. Darker roast than I'd prefer, but that's because I came into 1C roaring. Pretty big body for an Ethiopia. Vaguely similar to a Rwanda Muhondo I got from Bodhi leaf a while ago. I am hoping this will open up with age since it's not very nuanced at all.

The sweet maria's profile came into first crack roaring as well... Mine did too

Just brewed a cup. Definitely more body, and more chocolate. However, there's still acidity and fruit, its actually very enjoyable in a different way. I could see your more average hobbyist coffee drinker (my girlfriend) really liking this, and I bet its a great shot of espresso. I'd compare it to a fruity zambia DP I had a while ago, however this is cleaner. That could be my new grinder though.

By the way, here are my profiles
First try - https://roast.world/r/bT5QiL3zZ6Ut9T1V0PlKu



Second try - https://roast.world/r/CJ7TFo8d4lUH7dPdQGKyl


Here is a more typical recent profile of a different DP ethiopian
https://roast.world/r/pI1d1yT4ccMMpvci2tJ7I