Profil : Nicaragua Dipilto

[LTB]

Hi everybody !

I don't post a lot, so here is a roasting curve of a pound of beautiful Nicaragua beans, from Dipilto area. It's a blend of variety (90% caturra and 10% of smal maragogype and maracaturra beans) and of farm (3 sites). The grower name it "El Toston".

It's a very well-balanced bean, high grown. I use it in a 3 third blend with a good regular brasilian bean and a marvellous full washed bean from RDC (Congo, not China), for expresso.
But it's a good bean of itself, more for expresso I would say, but depends on your taste !

On the curve, "V" is the fan and "C" is the burner. Don't ask me why. And it's on a ten scall, so 5 would be 50% and 10 100%.

Have fun.

Edit : note the "3" ! 13 min and 13 sec, for 23% devellopment, drop at 213 °C ! Could'nt have done it on purpose !

[Jayel]

Everything about that profile looks beautiful to me. What kind of notes do you get from it? And have you tried a faster roast?

[LTB]

Just roasted it, so I'll tell you tomorrow, or later !

Should be, for what I already tasted, classical chocolat and toffee, I hope enough body, and I hope still a hint of acidty, but not sure.

Can't do faster for that amount of beans and that development time. Could roast shorter, but with less devellopment, or I'd have to put less beans.

[Gregr]

That's a beautiful curve and I bet the shots will be uhhmazing
With that charge temp and heat setting I'd expect a dry time of 2 minutes faster in my solid drum setup so the difference must be in airflow- and maybe also if your roaster is new since mine is almost 3 years old now. I use 25% fan where it looks like you had it set to 10%? It's awesome the way you control the temps in the middle phase with high fan and high heat- never tried that.

[LTB]

I see that some of you guys are interested, so I will be more precise.
The picture is note very clear, he-re is the .alog file in attachment.

- my french gas regulator gives around 2.5 kpa, I adjsuted the gauge for a clearest reading in low pressure so my maximum is 3 KpA. So, on the curve C10 is 3 kpA, C8 is 2.5 kpA, C6 is 2 kpA, etc...
Maybe I can't get as much "power" as you, who goes with more gas pressure ??

- note that dry end is 154°C, not 150°C as some do. Well, that doesn't make 2minutes difference, less that 30 sec, but...

- I use way more air flow ! V7 is 180 Volt (for 100% is 240 V), around 70% ! V8 is for 200 Volt, V10 240 V.

- This bean is very "easy" to roast, get what I mean ? Some beans, wathever charge temp, outside temp, weather pressure, etc.... are always reacting smoothly, in the same way. And, I don't know if it's relevant or not, it's beans from the crop of the year (well, now I assume that there were a new crop in Nicaragua, but it's bean from the 2015/2016 crop)

- I'm getting into buisness, so I bought a 7 kilos gas roaster, a Samiac : you can't controle airflow, you can control gas power : it's on/off. After that (I can't use it currently, a motor broke down), the Huky is a marvellous machine, very "easy" to use !

I'll post other curve from other beans if I'm rpoud of :p !!

[Gregr]

Sorry for the delay. As you suspected my regulator does provide more gas- it goes up to 4kPa and in the middle phase I frequently raise it up to 3.5-4. During the drying phase though it's usually around 2-2.5kPa.
Why so much airflow then? Without knowing more I would think you could back that way down, down to 25-30%, use less heat and still arrive at 154C in under 5 minutes. I must be missing something here.
I was very fond of a Nicaragua from fellow Huky owner Curtis- that was a great bean! It was all chocolate, rich and creamy and a wonderful espresso. I think i went thru 7 kilos of it. Attached is a roast profile that was just about my favorite for this one.

[TerminusCoffee]

Not to hijack, but I've never understood what those brown/orange bars at the bottom of the graph are. On mine, this is where line graphs of Gas and Fan inputs live.

The roast looks delicious though!

[LTB]

@Gregr, with how much beans do you roast ?

[Gregr]

Always 454g.

[LTB]

hu... indeed.... well, maybe I get to put more and more airflow, thinking it was good... anyway I don't ever remember to get under 5'30 to reach 150°C/155°C.... could be Huky's so different between them or am I doing... "something" ? Or not doing

[Gregr]

If it tastes good it's not wrong 
It does seem like a lot more air than I use though. It's been a while since I experimented with this stuff but I think the turning point was around 50%. That amount gives a boost and more than that removes heat. 25% air with 60% heat would bring 454g of high grown hard beans to 150C in about 4-4:15 in my roaster (ambient temp is about 22C). Small, soft or dry processes beans would probably get there closer to 3:15-30.
There's an immediate increase in heat with 50% fan and above but with higher settings the air begins taking heat out of the drum pretty quick. If you try a roast with the fan at lower settings I'd love to see the results.

[Gregr]

My 60% heat is your 100 I think.

[LTB]

sorry, I'm kind of busy last days. I'll roast on the huky tomorrow, will try to get you some curve - not a promise though.