yakster wrote:I roasted the Ecuador Finca Terrazas del Pisque/Microlot/Pichincha region today, the greens smell delicious, have to wait to see how the roast came out. Thanks, Dave!

I am working on faster roasts. Last one had first crack at 8:45 and I felt I lost too much acidity. This week, I will run one at 7:00 and 7:30 to compare them.

Let me know how a faster roast turns out, Dave.

I brewed this up this morning and while I enjoyed it I felt that the flavor didn't quite live up to the aroma from the green beans. I'll be trying it again in the coming days with more rest (roasted two days ago) and will be considering changes for the next roast of this coffee.

Next time I'll try a pinch of baking soda in my soft brew water.

yakster wrote:Let me know how a faster roast turns out, Dave.

I brewed this up this morning and while I enjoyed it I felt that the flavor didn't quite live up to the aroma from the green beans. I...

I found the same thing on the slow move to first. I roast again Thur/Fri. Retirement, I am finding, is busier than when I work full time.

Takes a while to figure out what comes first when you retire. I've not worked in 15 years, and I've got it down.

A pair of quick roasts.

Drinking #1765 as a PO using Cafec light roast filter. What a pleasant surprise compared to my first taste which was on day one.

I'm getting caramelized brown sugar/vanilla, especially on the nose when hot.

Coffees right up my alley, really clean, nice smooth mouthfeel that doesn't linger long. As Dave says, make you want more. I'm going after #1766. My 5th cup of coffee this morning.

Should have bought 20 #. I may have the roast nailed down by the time I run out. Less heat mid roast might do it.

Roast #1766. More acidity in this roast and it's more orange-forward. Lighter in feel on the tongue. Both are quite enjoyable. I'll bet this would be good for espresso.

I need to work on that hump in my roast curve. Seems silly but since introducing Windows 11 & the latest Artisan some things are different. Another challenge. Something else I've noticed that I haven't paid much attention to is my roast curves look the same no matter what types of coffee I put in the machine. Thinking back on what someone said about sticking to a specific curve. You do what the machine likes because you won't change the way the coffee tastes. You just try and bring out the best of what it has to offer.

I have some tuning to do.

As the coffee cools I prefer #1765

mkane wrote: I need to work on that hump in my roast curve.

Are you referring to the one right before first crack? If I were looking to remove that hump, I would try dropping down to the 372F gas pressure at the 360F point. I've learned that there's something that seems to me like a "point of no return" somewhere around 20F before First Crack, where if you enter this zone with too much momentum...good luck slowing it down with a simple gas drop. That's what I think is happening there, basically your 372F gas drop isn't registering in the RoR until first crack hits

I'm probably a minute slow or more everywhere.