I spent a couple weeks shopping around for a larger than normal (for me) quantity of a single bean, something that's a crowd-pleasing everyday drinker that would easily be enjoyed by friends and family for <$7/lb (originally wanted <$6).

As soon as I saw the description for this coffee I knew it was what I was looking for. Went right ahead and ordered 30lbs.

https://www.sweetmarias.com/guatemala-x ... -7309.html

From the first sips from the first roast only about 12 hours off roast, I'm so glad I did. This is fantastic.

Roast #1 - originally meant to follow the profile of this Nicaragua I had recently, but this bean was quicker from the start.




Roast #2 - put roast #1 as the background and dropped the initial gas a bit to slow it down a little. I was planning on adding 15-20 seconds or so to the middle phase but I forgot to do some gas drops and ended up faster





Roast #3 - wanted to get that same target of roast #2 but was still a bit faster than I wanted. I ended up taking this one a bit faster through development with a few degrees higher end temp. So kind of a synthesis of #1 and #2 with a higher/faster development.

Are you getting much chocolate note at less than 20F past FC?

Can your tick the Delta F box on statistics so it's easy to see degrees past FCs. Same question as Tim for me? Hope this works out as you like it. I would try to compare something that is 25 degrees past FCs.

CarefreeBuzzBuzz wrote: 25 degrees past FCs.

Is that a 25F rise in 2 minutes, or does the duration matter that much?

Duration could matter but it's really going to depend on the roasting machine. The OP is on a Huky. Cormorant or something with a different drum might be different. Degrees past FCs is a critical factor in taste in my opinion. It's also how people on this forum, along with a color meter, can compare their coffees.

Milligan wrote:Are you getting much chocolate note at less than 20F past FC?

It had some chocolate, I couldn't quite put my finger on what kind of chocolate it was precisely. At this level it was more integrated with the brown sugar and caramel tastes

I plan on going darker at some point, these were just some first look exploratory roasts at a lighter level to compare the slight profile differences

I like to think of it as post FC temp rise being the final roast level on the outside but to get that roast level throughout it needs to be matched with the appropriate duration. One could roast to 55F past FC in 1min 30s but it would be burnt on the outside while underdeveloped on the inside. One could roast to 15F past FC but take 3-4mins to get there. The roast would be uniform but baked. A balance needs to be struck with duration depending on the targeted roast level, the bean density, the process, and one's roaster.

On my particular Cormorant that balance tends to be around an average of 12-15 RoR during post FC. So two minutes to get into the 24-30F post FC range. 1 min 30s to get into the high teens, low twenties. 3 mins brings me all the way through FC and into 2nd crack territory. These are rough guides for me, but it illustrates the interplay between duration post FC and post FC temp. DTR can be handy for light to medium, but I tend to throw it out the window when going darker.

Kudo's to Tim for a much more elegant answer than mine. Yes I have become so accustomed to my roaster that I don't worry about the inside of the bean in 97% of my roasts, but yes you need the appropriate duration. You don't need 20% DTR if your roaster doesn't require it and your goals don't. Hence I focus more of degrees past FCs.

PSA - The next Artisan will allow you to include the phase degrees in your Autosave. I am encouraging everyone reading this to go to the Quick Start Guide and look at the topics on the left side. If you don't have a good grasp or have never changed a setting under that topic, give it a quick read. I see so many not using some of the stellar features to their advantage.