The importance of Roast Profiles

[rodraguirre]

To celebrate my 50th post on this forum, a video that makes me even more passionate about my Huky.

I can't believe this guy has even given a TEDx speech.

https://www.youtube.com/watch?v=fxKljG0JdWM

If you check his channel he has another video showing how he roasts the perfect coffee.

[edtbjon]

Well, he isn't going on as much as that guy (Yankee self-suffiency ?) saying that resting coffee is a myth. But it's more or less in the same league (and came up as suggestions from Youtube once the video had finished).
Personally, it's my opinion that even small change in the roast profile can dramatically change the taste of the coffee. Thus I don't want to spend an hour listening to someone who feels that going a bit into 2'nd crack is what he prefers and it more or less doesn't matter how he got there. I guess that *bucks is a very good cup of coffee to him.
I've removed a sorry situation in swedish politics as an edit to this post...

[rodraguirre]

On the other hand I'm also stunned by the fact that a nazi and racist party are getting more than 20% in recent polls here in Sweden, using a well known 70-80 years old tactics.

Anti-immigration feelings getting big around here too... well, let's leave that for the politics forum...
I can bring the coffee

[edtbjon]

Sorry bout that. I'll try hard to keep my politics out of the forum onwards.

[Contrabass Bry]

My first exposure to that tool WAS that old TED Talks video. Total shill and a testament to how they'll let anyone into an independent TED event...

Wanker.

Congrats on your milestone!

[jyalpert]

Oh yeah I remember this guy.  That's when I stopped watching Ted talks because he was obviously just shilling his overpriced RK drum that he claims to have invented.

[boss99er]

HA HA, my wife made me watch that video the other day. It got done and she asked "well, what did you think?" I responded with "that man knows NOTHING about roasting coffee, but acts like he invented it."

[brew]

I can't believe it either...I have proven him wrong on a regular basis for a LONG time now.

[edtbjon]

I watched it again and it's funny in the way he contradicts himself. (That's the only "funny" thing about it... ) I.e profiling doesn't matter vs even small changes in the environment affects the final product.
Long story short, in the same league as Yankee self-sufficiency...

[Gregr]

It was good for a laugh- the word imbecile seems appropriate 

[Daave]

I was thinking about this video a bit and trying to wrap my head around how this person with 8+ years of roasting could be so off base. Admittedly I am still very new to roasting, but I guess I'm fortunate enough to not have his fundamental misconception about roasting.

Roasting is NOT like popping popcorn. There are some similarities for sure, but popcorn pops and takes on a whole new shape. You aren't worried about heating up the inside and outside of a kernel evenly. Once it pops, your goal is to have as many more kernels pop as possible while not burning the ones that are already finished. The fact that he's so adamant about this analogy worries me.

Roasting coffee is more like making a Thanksgiving turkey or cooking a great steak. That analogy may seem a stretch at first, but I think it's applicable. The reason we spend so much time trying to create the perfect roast profile is that a better roast profile will essentially cook the bean evenly in the middle of the bean and the outside of it. If you roast too quickly, the inside will be underdone and horribly grassy. If you cook it too slowly, the final result will be boring and dull.

[rodraguirre]

Yes, I like the steak analogy better too. Many people do as well. Up to a point that someone (I believe at the Home-Barista forum) suggested a sous-vide roasting profile. now that is going too far 

[SusanJoM]

Well, I took all of your advice and simply didn't watch the offensive TED talk guy, but the mention of the sous vide got my interest up.

Jim Schulman seems to have put paid to using it for roasting in this thread:
https://www.home-barista.com/home-roasting/odd-question-possibility-of-sous-vide-roasting-t31247.html?hilit=sous%20vide#p359130

But there is a very interesting thread about using it as a precursor to grinding for espresso:
https://www.home-barista.com/tips/sous-vide-espresso-extraction-wbc-finalist-dawn-chan-kwun-ho-t35328.html#p400807

[rodraguirre]

Thank you Susan! I haven't seen that one before, this looks really promising! As I have my Gesha waiting to be roasted, I'll definitely try a sous vide espresso and report back!

Before getting into the coffee roasting universe, one of my previous projects was a DIY sous vide cooker done with a crock pot adapted with a TC-1000 temperature controller. 

I got great steaks, veggies, salmon, etc... but nothing beats the eggs Benedict made with sous vide poached eggs.

Now I'll re-activate my little Frankenstein and heat up some beans!

[SusanJoM]

I use this one
http://www.amazon.com/Anova-Sous-Vide-Immersion-Circulator/dp/B00UET2UI2