Colombia supremo profile opinion

[Mohammed Almohsen]

Hi,
I just have new coffee from Colombia. what do you think about the roasting profile.
first 2 minutes: the air was close, the heat was 1 kpm
2-6 minutes: open half of the air , the heat was 2.5 kpm
6- the end: open the air completely, the heat was 3.5 kpm

finish the roast at 11:46 minutes

[Gregr]

I suggest shortening up the time to dry (300F, more or less) to very roughly 4-5:00, lengthening the middle phase so it's closer to 3:30-4:30 and then going slower into first crack so the bean temp doesn't rise so quickly. 2:12 from the beginning of first crack to drop (385F-434F) is fast and a more reasonable drop temp for that amount of development would be closer to 410F.
I have no experience starting the roast with no air so maybe others can help you figure out a better charge temp and heat setting if you stay with that. Beyond that point, I suspect there was just too much heat added.
Do you keep notes of what you did in terms of stove and fan settings during the roast? That helps me even more than Artisan.

[Mohammed Almohsen]

The stove was on number 2. The fan work on full capacity, I didn't change anything on it.
In the cupping,  I found the beans on 370 Fahrenheit and 400 Fahrenheit the best in the notes and taste.
370 Fahrenheit was best for Arabic Coffee
400 Fahrenheit was best for pour over

[Gregr]

The most important thing is that you are happy with your results. If you taste something you don't like try describing it here and we'll do our best to figure out how to improve the roast.

[easygene]

Gregr gave you some extremely important advise:

Do you keep notes of what you did in terms of stove and fan settings during the roast? That helps me even more than Artisan.

Have learned to put all my roasts in a legal pad.  I number down the left margin after a couple of blank spaces for charging notes and number 3 through 11.
In the two blank spaces at top do brief plan of each particular roast.  Get charge and Artisan running after 15 minute warm-up and log temp each minute.  In each block log fan setting.  All the while checking Artisan and especially tiny window near top that tells me projected first crack time.

If you have five or ten pounds of a particular coffee it is a relief to be able to glance at previous notes to refine and perfect your heat and fan settings etc. of your roasts.  And look at your saved Artisan roast logs to crosscheck back to your notes.
good luck.