Hi Jonathan,

I remember last year we compared our measured bean temperatures at the second crack start. I seldom roast to the second crack, and here is the roast graph. My roast was 5 seconds longer than the 25% mark, and it had declining RoR.



Assuming the First Crack starts at 8:30, we will need 2:50 to reach the Second Crack Start temperature so that the roast would have 25% DTR. If the temperature increased 40*F during this 2:50 development time, the average RoR is 14.1*F/min.

Theoretically and practically it can be done. The following questions are, if we can easily reproduce this type of roast and more importantly if we like its taste in the cup.

9Sbeans wrote:Hi Jonathan,

I remember last year we compared our measured bean temperatures at the second crack start. I seldom roast to the second crack, and here is the roast graph. My roast was 5 seconds longer than the 25% mark, and it had declining RoR.

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Assuming the First Crack starts at 8:30, we will need 2:50 to reach the Second Crack Start temperature so that the roast would have 25% DTR. If the temperature increased 40*F during this 2:50 development time, the average RoR is 14.1*F/min.

Theoretically and practically it can be done. The following questions are, if we can easily reproduce this type of roast and more importantly if we like its taste in the cup.

Do you still roast the same ramp up and ramp down of the heat?

We need to get another Roast and Learn Together going again. Who coordinates them? I'd be happy to help distribute beans if we were to use a Crown Jewel. I'd really like to roast something that would work great as espresso as well.

Moxiechef wrote:Development Time Ratio, the percentage of time the roast spent in the phase that starts at first crack.
i.e. 10 minute roast, first crack starts at 8 minutes, 20% DTR.

Rao said that that was a characteristic of the best roasts he ever tasted. That does not mean it's a requirement of a good roast. It only applies to a given time for the rest of the roast. I e if you're slow to heat up and go through the drying phase(which isn't that important) it may be too long of a development time for light-med roast coffee.

Generally it agrees with 30 seconds after first crack or so for roast that reach 1 C by 10 minutes and overall or up to about 12 to 13 minutes long total

Moxiechef wrote:Do you still roast the same ramp up and ramp down of the heat?

We need to get another Roast and Learn Together going again. Who coordinates them? I'd be happy to help distribute beans if we were to use a Crown Jewel. I'd really like to roast something that would work great as espresso as well.

Yes, I have been applying similar heat schemes for about two years. I adjust the heat in small increment to prevent abrupt RoR change. I can maintain a declining RoR and fine tune the duration of each roast segment (Dry, MAI & Finishing phases).

Anyone can start a new Roast and Learn Together thread, and you don't need to distribute the bean. IMHO, the shipping time and cost was substantial when re-distributing beans in small quantity. I would feel dreadful if it has past the second week of the month and I haven't received the bean.

I think Sweet Maria's has very reasonable shipping cost when ordering in small quantity. Currently SM has an interesting offer, Guatemala Huehuetenango Boqueroncito Lot 1.
It has broad roast range (from City+ to Full City+) and the defect is reasonable (.4 d/300g). High scores in Body (9.0) and Sweetness (8.7), yet slightly muted Brightness (8.5, when comparing to their other Guatemala offers). This bean should be great for espresso and also suitable for other roasting profiles.

Moxiechef wrote:So I watched Rao's Basics of Roasting the other day. Interesting stuff.

So...how does one do that? Not seeing it anywhere. Thanks for any info.

This was how, but I think it's gone.

If you're looking to get access to the awesome workshop, tickets are available here:

https://www.eventbrite.com/e/the-basics ... 1373014801

Tickets and access to the video will be available till Jan 12th 2018 at 2pm PST

Enough emails to imapitforward@gmail.com might change that.

Ira

ira wrote:Enough emails to imapitforward@gmail.com might change that.

Maybe not:

"Thanks for your email! Sorry to inform you that the video has now been deleted and we no longer have a copy."

But they also said they might do another workshop soon..

-jay