Competition #3 Roast Profiles

[hankua]

Hank, I'm puzzled by the considerable difference in weight loss between your profile and mine. Although our milestones are similar, yours lost a lot more moisture. Any thoughts?

Not sure why; my heat input after the turning point ran 4kPa till 150c with a 321g charge. There was a slightly similar one with a 14.3% moisture loss.

[DanJH]

Roasted and shipped my submission this morning! Ironically, this one turned out nothing like my practice roasts. The RD time was about double that of my practice roasts and not what I had planned for at first... but I was up against time to ship this out before it was too late! I'm interested to hear what Sweet Maria's has to say. Good luck all!

Dan

[Daave]

It's interesting how a lot of people have somewhat similar roasts for these beans. I'm curious to see if the top performers are out of the middle, or if they will be the profiles that are more unique.

[Contrabass Bry]

I was thnking the same thing! Will it come down to nuance or something from left field?

[brew]

I'm betting on left field..something that set's it apart.

[SusanJoM]

Okie doke, here's what we've got so far.

[JavaBuzz]

Here's mine. Didn't expect this roast to be my choice, and it was chosen from a cupping only 2 days after roast, but we'll see how it does.

Perforated drum, 302gr charge, and ~14.6% weight loss.

[brew]

Here's mine. Didn't expect this roast to be my choice, and it was chosen from a cupping only 2 days after roast, but we'll see how it does.

Perforated drum, 302gr charge, and ~14.6% weight loss.

Just curious what your charge kpa was?  Less than 1kpa?  Seems like a long DE period going in with that much energy. 

[JavaBuzz]

This roast was a little strange; it was the warm-up roast and the roaster/drum seemed cooler than expected despite a ~20m warmup...

Lately I've been charging around 1.5kPa, then increasing the kPa (to my max for the roast) around 60s. Not sure if this really helps with the perf Huky or not at this point (vs full gas from the start). Seems like it might help slightly, but haven't used it long enough to draw even personal conclusions.

I mark "dry end" (DE) around 310F. Typically I see DE between 305-315F on my setup. So, if I always marked at 300F (despite bean color), that would take about 15 seconds off the reported phase 1 time. I'm still using low-to-high fan speed as well, and that seems to lengthen the reported DE too.

I had actually wanted to try a closer to 6m to dry end on this bean, so when I saw the low MET, I figured it was my chance. I was shooting for a 5:30-6:00m DE on my final roasts/session before submittal.

[kenneroast]

Of 2 roasts I did on 3/10, I ended up liking this one the most. The balance of flavors resonated with me most.

Drum: Solid
Charge weight: 300g in, 255.8g out,
Moisture loss: 14.73%
1C Temp: 397.1F
1C Time: 8:19
Drop Temp: 420.2
Roast Length: 10:07
RD: 1:48
RD%: 17%

Data attached.

I'm really excited about tomorrow. Best of luck everyone.

[SusanJoM]

Okie doke, here's what we have here so far.
As you can see, I didn't include Contrabass Bry's numbers because I just didn't know what to do with two profiles....
If someone wants to suggest how I can do that, please....do...

[Huky956]

Great work susan.. this is a great reference for my own Burundi roasts.

[kenneroast]

Okie doke, here's what we have here so far.
As you can see, I didn't include Contrabass Bry's numbers because I just didn't know what to do with two profiles....
If someone wants to suggest how I can do that, please....do...

You're a life saver for starting this list. I almost forgot I was asked to group the coffees by final temperature to make it easier on the cupping staff at Sweet Maria's. This sheet made it that much easier. Thank you!!

[SusanJoM]

Excellent.  I just re-did that table because I noticed I had not converted Edbjon's drop temp from Celsius.  It should be correct now.

[rawman]

Good to see all the data.  Wish I had been able to get my huky working quickly enough to get a sample in the mail.  I'll have to try again next time.