Hello everyone,
Hope you are having a caffeinated day.

Can I get some guidance around average bean drop temperatures for different types of roasts please. Assuming I am talking just about Arabica beans here. Thanks a ton

Medium
City
Full city
Dark

https://library.sweetmarias.com/using-s ... -of-roast/

The problem is there is quite a range and it differs a bit from bean to bean

This is going to be based on where your first crack temps occur. Then you run a roast to the onset of second crack and beyond a little. Between these two landmarks are where most of the roast levels occur. Washed and naturals roast differently, so for discussion let's assume it's about washed beans. If one is first starting out, two minutes after the onset of first crack is a good beginning point; halfway between first and second crack. From there it's a matter of trial and error/tasting roasts.

You'll find some information on the Quest Handbook here. https://www.dropbox.com/s/ovhoi0uga5uev ... 2.pdf?dl=0 It isn't specific to the quest and posits that one needs to interpolate between the roast points for your particular roaster (1C start, 1C end, 2c start 2C end), as already suggested. There's a table in the last annex, which I used all the time until I got to know my roaster really well. After you do a few dozen roasts, if you keep a log, you'll soon enough know when to drop. Note also the importance of profile and, especially, charge temperature. You could drop two roasts at exactly the right temperature and have totally different taste if different profiles are used through the roast. Charge temperature is particularly important, as charging at too high a temperature can lead to a rather nasty, ashy, aftertaste in the coffee (IE a *bucks roast ).

There are too many variables to state a specific drop temp. As seen in post #715 here DIY Color Meter, the same beans with similar drop temps can have vastly different end flavors based development time. This can be seen by the color meter results.

warlock wrote:Hello everyone,
Can I get some guidance around average bean Drop temperatures for different types of roasts please. Assuming I am talking just about Arabica beans here. Thanks a ton

Depends a bit on the beans, but I generally keep it in a pretty tight range between 212 and 218C. Rarely go over 220.

My numbers below are based off the ITBS sensor in an Aillio Bullet. YMMV

Medium 215C
City 212C
Full city 225C
Dark 230+

lagoon wrote:Depends a bit on the beans, but I generally keep it in a pretty tight range between 212 and 218C. Rarely go over 220.

What is your typical first crack temp? Mine's pretty consistent at 211C on the ITBS of my Bullet except for Liberica which roasts like no other bean, needs a much lower pre-heat temp to keep it from getting away from me and hit first crack at 216C yesterday.

Interesting. Do you mean start or end of FC?

Mine is lower by quite a bit. I'm finding most beans start FC between 198 and 203 ish

Using mostly Ethiopia Harrar Longberry, Rwanda Nyungwe A, and Costa Rica Santa Maria Tarrazu.

Thanks, yeah, that's the temp at the start of first crack for me, it seems to read higher than other users but it's very consistent.

I've found this useful: https://docs.google.com/spreadsheets/d/ ... edit#gid=0
Keep in mind a bean thermocouple measures the temperature of the bean thermocouple (not the coffee beans directly) and thermocouple size, placement, batch size, etc. have large effects. (which is why the Bullet IBTS is so great)