Roast profile natural processed Guatemala

[Gregr]

Finca Santa Isabel, sadly the vendor (Happy Mug) is sold out. Happily, I bought 5 pounds

[Gregr]

No matter how I roast this bean it turns out great, and this particular roast is yielding very balanced shots. The acidity is good but somewhat mild, same for the body and there's heavy fruity sweetness. The aftertaste strong sweet dark chocolate. On the last roast I noticed that as it aged, towards around 8-10 days, the florals came out a bit too strong for my preference- similar to a lot of dry processed Ethiopians I've had.

[hankua]

Boy, that's a nice profile. The ET thermocouple placement must not have very much bean contact, more airflow or both? The analogue thermometer should be tossed soon as possible.

But it's so cool to see both BT/ET converge at the finish visually in artisan. And as operators/roasters, learn how to manipulate the controls to achieve a "smooth landing".

[Gregr]

That was the first roast with the new ET probe you gave me- it replaced the analog thermometer/probe that the roaster came with. Does it not look like that to you? Since it's new-to-me data I need to learn how it's going to behave and how that will help me fine tune my roasts. Probe issue aside, that's a good representation of the profile I shoot for with Central, Columbian and Kenyan beans.
This morning I blended some shots 50-50 with a Sulawesi. Espresso heaven up in here!

[HIO Flyer]

Greg, what was the profile for the Sulawesi?  I had a couple of pounds and tried a couple different profiles with it.  Looking for a good SO espresso

[Johnny4lsu]

I've never tasted or roasted a natural Guat before...Will have to try one day

[Gregr]

I'd never seen one myself and the description was intriguing so I went for it. And holy moly what a great coffee. I told a friend that roasts professionally- he looked it up, thought the same thing I did and bought everything the vendor [Happy Mug] had left in stock. Still raves about it when I see him.
Anyhow- I failed to save that Sulawesi profile because the stupid connector between the datalogger and laptop fell out about 4 minutes from the end of the roast. Flatline... so I just deleted it. I can tell you what I did though:
-full pound charged at 2.5kPa, fan at 25%, vent open all the way for the whole roast
-charge at 420F (all temps are BT)
-turning point 1:40/207F
-dry at 4:15/291F... fan to 50% for 25 seconds then back to 25%
-heat to 3.5kPa at 325F
-heat to 1.0kPa at 365F
-first crack at 8:20/389F
-first crack end at 9:50/405F... fan to 50%, heat to .5kPa
-at 11:10/417F turn heat off
-drop at 12:20/429F