One bean two roasters, three profiles

[Chert]

First graph is perforated drum.  The espresso had pop of flavor amidst sweetness and richness.  The repeat on the perforated comes close.  The solid version is too acidic, lacks the pop.  The bean is Sweet Marias Colombia Urrao.  I enjoy it quite well.

Second graph is attempt to replicate, perforated drum.

And third graph is solid drum, trying to match same profile.

I am going to look at this to try to learn something as time allows.  And I invite comments and thoughts.

[SusanJoM]

Thank you Chert ! ! !
This is a first for us, right?  Having a perf/solid comparison? 
I'm glad someone with more expertise than I took it on. 

[Chert]

Thank you Chert ! ! !
This is a first for us, right?  Having a perf/solid comparison? 
I'm glad someone with more expertise than I took it on.

iT DOESN'T REALLY SHOW ANY (oops - sorry about the capslock) thing,  but I did enjoy the roasts from the perforated drum.  Also insulated like my solid drum roaster.  I roasted 15 batches with the perforated.  I would describe the comparison in my unexact way as "non-inferior"  I enjoyed teh coffee as well as from the solid.  Impossible to say if better or not as good.

These profiles are quite simiilar.  Too bad I did not save smidges of all three for a direct compare.  I am still comparing the two roasted on the same day.

[Chert]

I found the solid was a bit tastier as espresso this morning.  And I am enjoying them much more now than early week.  So I guess they are now at peak of rest.

So many variable.  My subjective impression is that the H1 has done marginally better, overall with this coffee, these profiles.

Obviously, it proves nothing... but very fun to compare even so subjectively.

I am not sure if I made clear at the start.  Both roasters are insulated and the perforated drum was spun at the rate an 18 volt dc power supply turns it (40 rpm?), the solid at 54 rpm.

[SusanJoM]

Here's that insulated perforated H1 back in Santa Rosa again

[brew]

Does insulating make a noticeable difference in heat retention?  Does it take less power to maintain temp?

[Gregr]

The timings of the roast would lead to severe underdevelopment in my solid drum. If it doesn't in the perforated setup that is very interesting!

[SusanJoM]

The timings of the roast would lead to severe underdevelopment in my solid drum. If it doesn't in the perforated setup that is very interesting!

Interesting. 

I'm drinking the one from the solid drum right now and I don't think it is undeveloped at all.  It has a Tonino reading of 99.   

The one from the perforated drum has exactly the same Tonino reading (99).

Darn....I wish we could all be tasting it so we could compare....maybe it would taste undeveloped to you (any or all of you).  It sure doesn't to me. 

[Gregr]

As espresso? I have no doubt it would be massively bright as espresso- overpoweringly so. Perhaps it's just a difference in taste preference.

[SusanJoM]

As espresso?  No.  So far I have only had this brewed in the Technivorm, and although I am heating the Livia right now for a shot, it will be the base for a latte....

Ah....'bright'?  That might be right.
'Undeveloped'?  I don't think so with that Tonino reading; and there is no green or grass in it at all. 

This recalls a recent conversation (I forget where, but maybe Rao's blog) that the real difference in how we like our roasts isn't so much the issue of brew vs espresso but milk vs no milk. 

I'm a milk....:-))))

[Chert]

Does insulating make a noticeable difference in heat retention?  Does it take less power to maintain temp?

I might have a profile to compare

Early on here was a fairly lame effort to demonstrate what covering the holes did:

https://www.hukyforum.com/index.php/topic,706.msg7699.html#msg7699

[Gregr]

As espresso?  No.  So far I have only had this brewed in the Technivorm, and although I am heating the Livia right now for a shot, it will be the base for a latte....

Ah....'bright'?  That might be right.
'Undeveloped'?  I don't think so with that Tonino reading; and there is no green or grass in it at all. 

This recalls a recent conversation (I forget where, but maybe Rao's blog) that the real difference in how we like our roasts isn't so much the issue of brew vs espresso but milk vs no milk. 

I'm a milk....:-))))

I tend to ignore what he says about espresso as I found my tastes are different than his. Using his style gives yielded shots that were kinda weak- great clarity but mild overall, lacking the body, depth and sweetness I get from using a slightly different approach (a lift in bean temp pre-first crack).

[Chert]

The timings of the roast would lead to severe underdevelopment in my solid drum. If it doesn't in the perforated setup that is very interesting!

I don't find underdevelopment to my palate in these roasts.   But Susan points out the challenge : I don't know if the acidity you and I perceive as excessive is too much.  If there is nuance of flavor I think I probably don't mind quite a lot of acidity, and if the espresso or pourover coffee is lacking character and mostly acidic - too often grassy (yuck!) - then I call it underdeveloped. 

[Gregr]

Yeah, grassy is easy to taste and not pleasant.
In espresso a nice small but distinct bit of brightness can be great- great Guats come to mind, but it's a fine line, at least for me. When I see a 4 minute dry time and 3 in the middle phase and dropped very shortly after first crack I can't imagine anything but overpowering acidity as espresso. Like a very bright Kenyas- good 3rd wave coffee, with lots of clarity and origin notes but lacking depth as espresso and I would expect grassy/sour notes, no speckled crema- a challenge to get a proper extraction even with a great grinder.

[Chert]

When I see a 4 minute dry time and 3 in the middle phase and dropped very shortly after first crack I can't imagine anything but overpowering acidity as espresso.

I will add that to my list to try: compare this profile to the one you use.  bean: Guatemala Xinabajul Santa Barbara.  4/3/2 drop temp 216C (as in this thread) vs  4:30/4/3 drop temp 212C with a little shove of heat a bit before onset 1st crack (yours, right?)