How do you decide on development time/ratio for any given coffee? - Page 5

Discuss roast levels and profiles for espresso, equipment for roasting coffee.
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mkane
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#41: Post by mkane »

We mark 1C when there's pop pop pop in a second or so. Sometimes there will be a stray @ 370°. I find some beans vary widely, like The Panama Elida which get's marked @ 383°. Then again I was always a Dodge guy. :roll:

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glf
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#42: Post by glf »

Anyone else using a non burner dip related decline or stutter in deltaET to help mark FCs?

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CarefreeBuzzBuzz
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#43: Post by CarefreeBuzzBuzz replying to glf »


I tried it and have gone back to adjust some profiles for it just to see, but since I don't have the taste for that must precision for what we do, not often anymore. But I just opened 6-7 profiles and seems that I am bit early.
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LBIespresso
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#44: Post by LBIespresso »

For yellow I mark it when I see no green left at all typically 303 for me
For FC its 2-3 pops within 2-3 seconds.

After 2 or 3 roasts of the same green, I note the temp that these things happen at and then only use the temp to mark these events going forward. I still use my eyes and ears to make sure that nothing strange is happening. I like using temp instead of time for making adjustments and assessments of how a roast is going.
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mkane
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#45: Post by mkane »

Temp says it all.

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Skylander
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#46: Post by Skylander »

Michael I would be grateful to see your cut and paste method to excel. Your info cards are a great idea....thanks!

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CarefreeBuzzBuzz
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#47: Post by CarefreeBuzzBuzz replying to Skylander »

Send a PM with email and I'll send it. Thanks
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