Is it a roast issue or a green issue? (Prospective new roasters; you should read this too!) - Page 7

#61: Post by **tyreroller** » August 4th, 2022, 5:47 am

We can not generally everything.. so much different things on everyone.. climate, machine, measure equipment, greens, process. We can't tell someone should do that do this.. everything is different.. like FC 205 C on my machine and 190 C on yours.. tropical at my country and 4 season at yours.. everything can do affect for our result.. forum is the place for share your experience not to tell people what they should do..

#62: Post by **mkane** » August 4th, 2022, 9:19 am

The beans I roasted above visually look stunning. More to come.

#63: Post by **mkane** » August 4th, 2022, 3:50 pm

tyreroller wrote:We can not generally everything.. so much different things on everyone.. climate, machine, measure equipment, greens, process. We can't tell someone should do that do this.. everything is different.. like FC 205 C on my machine and 190 C on yours.. tropical at my country and 4 season at yours.. everything can do affect for our result.. forum is the place for share your experience not to tell people what they should do..

Correct but temps aside R0R is R0R no matter what the temperature is. Time in certain phases is what changes a roasted coffee flavor. Nobody saying there's a right and a wrong. The end result is what were after.

#64: Post by **mkane** » August 4th, 2022, 7:34 pm

1lb sample. no visible defects I can find.

August 4th, 2022, 11:58 pm

tyreroller wrote:We can not generally everything.. so much different things on everyone.. climate, machine, measure equipment, greens, process. We can't tell someone should do that do this.. everything is different.. like FC 205 C on my machine and 190 C on yours.. tropical at my country and 4 season at yours.. everything can do affect for our result.. forum is the place for share your experience not to tell people what they should do..

This thread is for sharing experiences and is not telling people what to do; we acknowledge that people have different preferences. I have repeated this many times, and it is set out in the very first post of this thread. Please read that first post again if you have any doubts.

You are right that temperatures vary, and I think most seasoned roasters understand this, but it is worth pointing out for new roasters.

mkane wrote:Correct but temps aside R0R is R0R no matter what the temperature is. Time in certain phases is what changes a roasted coffee flavor. Nobody saying there's a right and a wrong. The end result is what were after.

This is correct, BUT it assumes that the temperature reading is in fact a good bean temperature reading. This is not always the case in different roasters.

mkane wrote:The beans I roasted above visually look stunning. More to come.
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Yep, they look good, but don't get too hung up on visual defects. It's pretty rare for coffee to look bad.

mkane wrote:I'm tasting roast 1670. A Colombian. Brown sugar nose and a bittersweet Chocolate flavor. Curious how different these could be from one another. 24hrs off roast as a pourover.

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It tastes burnt. Looking at the profile the ET went through the roof and it tastes like it. On to 1672.

1672 has a nose more like caramel hot. Not to acidic and I can tell I'll like this more than the first. I skipped over 1671 because the ET was still high. I roasted these beans about 2 hours in on a roasting session. The BC-1 retains lots of heat.

I'm going to guess this is roast and not green!

#66: Post by **mkane** » August 5th, 2022, 10:35 am

Good guess Luca. I haven't tried any unroasted beans yet. I'm on the hunt for greens defects odors/tastes.

And I've found a way to keep my BT TC immersed in the bean pile. 453g fills that sucker to the max. The roasts posted above are all 1lb samples. I'm going to need more Mason jars and a bigger freezer

#67: Post by **mkane** » August 5th, 2022, 11:11 am

https://www.classicbeans.in/blogs/all-a ... ee-defects

https://www.trabocca.com/coffee-knowled ... e-defects/

#68: Post by **ShotClock** » August 5th, 2022, 10:05 pm

Sorted through some beans this evening before a roasting session.

The Colombian mixed Bourbon from Captain's coffee had lots of what appear to be defects to me. Here is what i found sorting maybe 100g. I suspect at least some insect damage - any other ideas? The beans also vary hugely in size, from peaberry to almost pacas... Is this normal?

The Ugandan Sipi Falls, also from Captain's coffee was better. Only a few defects in a 270g charge, and maybe only one or two insect damaged. Having said that, maybe i wasn't as careful after the Colombian...

I roasted both, but am not confident of the results. I have a good profile for similar coffees that has been working for me recently, however, the roasts didn't go totally according to plan. The weather is extremely hot and humid here, and I'm roasting on the edge of my garage, so the environment isn't quite controlled. Additionally, the batches were right on the lower bound of what i can measure, so I was not sure of the temp data. What should i be looking for regarding taste for these potential defects?

Thanks in advance.

#69: Post by **mkane** » August 6th, 2022, 8:20 am

I don't know much but anything that doesn't taste like a roasting defect and doesn't taste as coffee should?

Phenolic, antiseptic, moldy, fermented, etc.

#70: Post by **drgary** » August 7th, 2022, 2:53 pm

ShotClock wrote:I roasted both, but am not confident of the results. I have a good profile for similar coffees that has been working for me recently, however, the roasts didn't go totally according to plan. The weather is extremely hot and humid here, and I'm roasting on the edge of my garage, so the environment isn't quite controlled. Additionally, the batches were right on the lower bound of what i can measure, so I was not sure of the temp data. What should i be looking for regarding taste for these potential defects?

Thanks in advance.

I would suggest that it's hard to tell if you're not confidently controlling your roaster because of weather conditions and using a smaller load than you can reliably measure. Are you able to roast early in the morning or later in the evening? How did your roasts differ from your plan? And if you're not liking the results, can you report what you're tasting? Some defects will taste dull or astringent or peanut-like, not just medicinal, etc.