Author Topic: Why is this roast so mediocre?  (Read 11057 times)

Offline edtbjon

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  • Solid or Perf: Solid (Perforated in the closet)
  • Serial Number: 498
  • J or T : J (Trying out a Cyclone)
  • Charge Weight : 300-400g
Re: Why is this roast so mediocre?
« Reply #15 on: October 10, 2016, 11:36:55 AM »
Well, it seems like I have to rebuild my machine again. :) I'll do that eventually, once my eyes are in order again etc. I didn't have too much success with the perforated drum, so having another go seems like a good idea.
Now, dare I roast even lighter?

Offline SusanJoM

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Re: Why is this roast so mediocre?
« Reply #16 on: October 10, 2016, 11:39:49 AM »
Aha....thank you.
"There is a crack in everything, That's how the light gets in." Leonard Cohen.

Offline hankua

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Re: Why is this roast so mediocre?
« Reply #17 on: October 10, 2016, 06:04:59 PM »
This is kind of a contradiction; in that you can't roast with that much development and still get something "fruity". I'll go downstairs and find an Ethiopian profile for you to try.

One suggestion is to target your roast somewhere in between 1st and 2nd crack for the ending temperature; and try for a development time 2:00-2:30.

Another way to get around your preference is to blend with the Ethiopian roasted lighter and combine it with a Brazil, Mexican, PNG, etc for the darker roast notes. Most commercial espresso coffee is a blend; there are endless variations one can play around with. As home roasters we can blend smaller amounts for experimentation; hopefully without getting over caffeinated LOL.
One Pound DP Ethiopian Profile for Solid Drum Huky500
Time   Temp   Gas   Air
0         150c   .50   25v
1:33    82.6c    4    25v
5;55    151c     4    70v
6:34    162c     2    30v
7;10    171c     1    35v
7:58    181c    .75  45v
8;46    190c    .50  50v
11:02  209c    .50  60v
(drop 2:00-2:30 post first crack)
YMMV-Adjust as necessary
The idea behind this profile is to have more development pre-1st crack and less post 1st crack.
Following the theory, one can drop at the end of first crack as well.


« Last Edit: October 10, 2016, 06:19:07 PM by hankua »

Offline charlesaf3

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Re: Why is this roast so mediocre?
« Reply #18 on: October 10, 2016, 07:34:20 PM »
Thanks all. 

I should say I can't remember where I dropped that one, but pretty much all drops from 420 on up had the same flavor profile, only with more roast character.  Meaning even the lower drops had the "flaw"

I was charging at 420, with 454g.  On sunday I tried to charge at 380, with 400g, and am curious to see if that mattered.  I'm aiming to let those sit until wednesday

I will try Hankua's profile there as soon as I have the chance, perhaps tomorrow.
« Last Edit: October 10, 2016, 07:35:55 PM by charlesaf3 »
Marzocco Mini, Compak E10, Vivaldi, Cimbali, Pasquini, Rocky

Offline Turboner

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Re: Why is this roast so mediocre?
« Reply #19 on: October 11, 2016, 08:43:03 PM »
I just roasted a Yirgacheffe Gedeb this past weekend which came out super good. After 4 days of rest, the beans were emitting this really floral aroma very similar to how some of these specialty coffee roasters in LA do it. I've fudged this bean many times in the past and I believe I may have hit the strike zone this last time. I got so excited, I jumped on bodhi leaf's website and bought a few pounds of every ethiopian natural they have.

454g, Charge Temp of 450F
4:35 - 4:35 - 2:00
Drop temp of 418F

I don't usually save roast profiles but I remember exactly what I did, sorry for the rough data below.

Time  / Milestone       Power         Fan
0                              0 kPa         30v
1:30                         5 kPa         40v
                                3 kPa         50v
                                2.5 kPa      50v
Rolling 1C                  2.0 kPa      60v
Around (400F)
1C end                      1.5 kPa      60v

Drop at 418F.

Ive tried this roast as espresso and drip and both are really good. I can definitely taste some sort of tropical fruit (mango comes to mind) or stonefruit in the cup. Just like what edtbjon suggested, I am planning to charge lower next time around (425F) with a 5ish - 4:15ish - 2ish roast. I am also planning for max air (60V) before rolling 1C.

Let me know what you guys think of this profile.

Offline charlesaf3

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Re: Why is this roast so mediocre?
« Reply #20 on: October 16, 2016, 11:32:21 AM »
So I got a chance to roast today.  My initial reaction is that lower charge temp, and bean mass seem to have helped - I'm doing 380F/400g. 

I might not like this bean, as Susan mentioned.  Still, the thing that is bothering me is "leatheriness" or tannic background.  I wonder if I'm taking too long in the drying phase?  That said, it's a super-dense bean...
Marzocco Mini, Compak E10, Vivaldi, Cimbali, Pasquini, Rocky

 

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