Help with Profile!

[schtengel]

Hello,

I'm having a little trouble getting this SM DP Yirga Cheffe Haricha to really pop. I've done about 8 or so 350g batches and none of them really seem to have a lot of character (hoping to get more of that fruit forwardness and bright tones). Here's a couple of my latest profiles that after a 3-day rest still just doesn't wow me.

My roasts schedule looks about like this:

Charge: 350g at 400F at 1 kPa, Fan 40%, grate Open
At TP: Gas 3.75/4 kPa, Fan 40%
DE-375F: Start decreasing gas in .5 increments with fan speed going up to about 60% by 375F. (lowest gas reaches about 1.25kPa, Fan 60%)
375F-1C: Bump Gas up to 2kPa, fan 65%
1C: Hold gas at 2kPa for about a 1 minute, fan speed up to 70%
1 Minute After 1C (or when I see Delta BT Curve start to flatten out/want to go up: Close grate, gas down to 1 fan up to 75/80%
Drop around 1:30-1:50 Development Time Around 420F

Beans look nice and even in color but taste is pretty flat. Any help would be appreciated. Thanks All!

[SusanJoM]

Cool.  Another perforated drum user ! ! !
Here's a profile of a Yemen that I did yesterday.

This general profile has been serving up some tasty roasts. 
In my opinion there is no need for the grate on the HUKY at all.  I just leave it open all the time.

For my measly two cents, you need to heat the HUKY more before you charge and you need to crank the gas up as soon as you drop rather than waiting until the end of dry.  Your roast is stalling at the front end (too long to end of dry).

Solid drums may do well with low charge temperatures, but I think the perforated drum needs a higher charge temp and an immediate application of heat to counteract the drop caused by dumping in all those chilly beans.

[Jayel]

I agree with Susan, but I would also add that maybe you should try adjusting gas and fan less frequently.

When I started I was always making minor adjustments throughout the roast but my coffee never really improved until someone suggested only adjusting gas and fan 3-4 times throughout the roast. I would also suggest not increasing gas throughout the roast, try to give it enough gas at the start so that you only have decrease throughout the roast.

On another note, Susan, where did you get that Yemen? Yemen is my favorite origin so I'm always on the lookout for some.

[SusanJoM]

On another note, Susan, where did you get that Yemen? Yemen is my favorite origin so I'm always on the lookout for some.

https://millcityroasters.com/shop/green-coffee/africa-and-yemen/yemen-haraaz-red-marqaha/

[schtengel]

Thanks for the advice! I'm gonna try charging higher (perhaps around 450F), 3.75kPA from charge to DE and see what happens! I like the idea of only 3-4 adjustment of gas and fan but it's so hard not to adjust constantly according to how my Delta BT curve is looking.

[thusband]

That Yemeni is tempting but $17/lb is in the Gesha price range. Is it that good?

[SusanJoM]

I like the idea of only 3-4 adjustment of gas and fan but it's so hard not to adjust constantly according to how my Delta BT curve is looking.

And I don't make changes to the roast based on ROR.  I use BT and BT projections as my guides. 

[Adondo]

Is this for filter or espresso you're roasting for?

[schtengel]

Filter. I mostly use my Kalita Wave for everything.

[SusanJoM]

Is this for filter or espresso you're roasting for?

I have discovered that a good roast works for either
And I have some support for that position in this:
http://scottrao.com/blog/roasting-for-espresso-vs-filter/

However, currently, my roasts go primarily through the Technivorm since I still have a backlog of Redbird Espresso in the freezer that I am using up in the Livia.

[Adondo]

Filter. I mostly use my Kalita Wave for everything.

The first roast with that high RoR post 1st crack Id argue is the best one (based on ROR). But consider dropping it earlier, maybe at 400-410 and maybe increasing the total roast time (not decreasing too much ror post 1st) to 11:30 isch so that you have roughly 1 min developement time ratio. I've had good results with the aricha in similar fashion, but for espresso. I have however tasted them by cupping and some have had really pleasant tones. Looks like you've had alot of airflow in the beginning judging the ET curve. I've not roated on a perf but the aricha I have requires really high fan even pre dry end, so you need to make sure that the airflow is sufficient. Good luck!

[Adondo]

Is this for filter or espresso you're roasting for?

I have discovered that a good roast works for either
And I have some support for that position in this:
http://scottrao.com/blog/roasting-for-espresso-vs-filter/

However, currently, my roasts go primarily through the Technivorm since I still have a backlog of Redbird Espresso in the freezer that I am using up in the Livia.

I hear you but from what I expect of an espresso, I disagree. Ive found that very pleasant acidity in cupping has resultet in horrible espresso (black coffee). I do like acidity, but the acidity has to be really gentle in the cupping not to become overly aggressive. But indeed, one must consider if the coffee will be mixed with milk or not. For me though, I'm comparing filter coffee (black) vs espresso (black).