Greens Alert - Page 3

Discuss roast levels and profiles for espresso, equipment for roasting coffee.
jonny

#21: Post by jonny »

Arpi wrote:With the Aleta Wondo (or most Ethiopian SOs I've tried), I use a small dose and grind finer, otherwise the flavor can be overpowering and it blurs itself out, which may make it look like it is a bad option for espresso. The flavor gets better with +5 day rest.

This is what I tried, but I wish I had cut the finish phase a little (next time) to make it even more floral.

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Rafael, Thanks. Are you saying you were able to produce good/well-balanced espresso out of it?
Mine has been resting more than a week now, so I'll give it a try lower and finer in the morning. It was more floral around day 3 or 4 for my parameters. At least I still have more than 4 pounds to get it right!

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Arpi

#22: Post by Arpi »

Hi.

You are not going to get the body of blends but at least you'll be able to show the flavor. Espresso blends use a mild base and that allows to pack more coffee per shot. But when using these type of beans alone (stronger), you'll have to cut the dose to make the flavor come through. If you want more body then make your own blend by adding some bourbon beans (50/50) and increase the dose. How do you define balanced?

Cheers

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Arpi

#23: Post by Arpi »

Hi again.

This profile works very well with the SweetMarias Sidamo Wondo beans talked earlier on the thread. Lots of blueberry (drip).



Basically, you set the power at the Dry End and then don't touch anymore. I think that somehow, the rate (speed) of chemicals reactions makes the flavor pop.

Cheers

Gismar

#24: Post by Gismar »

Arpi: Do you use your heatgun in this profile?

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Arpi

#25: Post by Arpi »

Yes. I used the Heat Gun. These are some of the details.

Batch size = 1.5 cups
Drum temperature (ET) = 550F
Heat Gun setting = 390F at lowest airflow setting and mid sized air nozzle. Started at Dry End.

The First Crack had healthy sound pops followed by complete silence. Roast stopped at first sound of Second Crack.

PS: Using a supplemental low temp heat gun setting works very well as it enhances the heat transfer but using low temps.

Cheers

jonny

#26: Post by jonny »

Arpi wrote:How do you define balanced?
I define balanced as having complimentary amounts of both bitterness and sweetness such as comparing lemon juice vs. kool-aid vs. fresh lemonade. Of course this is an incredibly simplified definition since many more flavors go in to this balancing, and like everything we eat, flavor is extremely subjective. What's balanced to one person, may not be considered as such for others.

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slickrock

#27: Post by slickrock »

Arpi wrote:Yes. I used the Heat Gun. These are some of the details.

Batch size = 1.5 cups
Drum temperature (ET) = 550F
Cheers
How many grams is 1.5 cups?

Also, I take your Drum ET is your MET reading? If so, 550F is indeed a high temperature and markedly higher than your drop temperature (actually your MET looks to be 565F on the graph at drop time). How do you explain this disparity? One would think that the temps would be fairly equalized until the start of the roast. Still, that seems like a high drum temp to not get any roasting defects. How are the beans coming out?

The reason I ask is that I'm seeing the same phenomena with my Huky 500: Basically a seemingly high MET that is higher than ET at charge time. Yet none of this seems to cause roast defects (assuming MET is at or under what you provided here).
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Arpi

#28: Post by Arpi »

Hi Slickrock

1.5 cups was chosen so that I get plenty of air around the beans. I usually do 2 cups (250-300 grams). Not sure of the weight. I think volume is more important so that the beans have plenty of air around them.

There are no roasting defects. I can also roast low density beans with a high drop temp and not get defects. Don't know why. But if I use a higher heat gun temp then I can get roasting defects. It would seem that the defects only appear during long times of contact with high temps.

My drum temp is not exactly the drum temp but close. The sensor is located ~1/8 inch outside the drum.

Next weekend I'll try a lower ET temp (450F) and low heat gun temp (390F) to see what I fish. I have the impression that low temp is what keeps the aromatic juices on the bean but not sure. People rise the temperature to shorten the profile but maybe rising the heat transfer (more convection) also works.

Cheers

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farmroast (original poster)

#29: Post by farmroast (original poster) »

Arpi wrote:
My drum temp is not exactly the drum temp but close. The sensor is located ~1/8 inch outside the drum.
Maybe we need another acronym for drum temp(DT or DT/ET) so it's not confused with ET?
LMWDP #167 "with coffee we create with wine we celebrate"

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Arpi

#30: Post by Arpi »

Arpi wrote:Next weekend I'll try a lower ET temp (450F) and low heat gun temp (390F) to see what I fish.
OK. I tried today the 450F drum temp and it was just too low. I first did Huahuatenango with 450F drum and the profile time ended at ~15 mins. But somehow lengthening the profile with these beans is not bad. The lesson learned was that once I lower the drum temp, I need higher heat gun temps to achieve same BT rate of rise (duh). Then I did the Sidamo beans at 500F. This was much better but I was still learning how much Heat gun Temp I needed. The profile I got was this:



The flavor is different from previous roasts. I cupped it 6 hours after roast and it has some kind of an orange flavor to it. The grounds smelled orange. The wet grounds smelled orange. And the cup also tasted like orange peel. I think that if I let it rest ~5 days, some blueberry would show up but I am not sure.

Cheers