Huky Forum
HUKY 500 (T, J, SOLID, PERF) => Roasting => Topic started by: Strat_Enthuz on May 20, 2016, 02:08:42 PM
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Just experimenting with my Huky and trying to get some feedback/advice on my roasting.
I leave my fan around 25% until first crack when increase to ~40%.
Thanks friends!
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First, from a "Scott Rao" perspective (i.e a nice decending RoR/DeltaBT), the roasts looks very nice. I can guess from your charge temperature and TP that you are roasting at least 300g, maybe even 400+ grams, but please provide these pieces of data.
What strikes me is that there is a 15F difference in where you mark the start of 1C. Given the fact that it's the same bean and good charge sizes there should be "no" difference at all. Now, these are low grown natural beans (?) and Indonesian beans in general tend to not be very uniform. Do you mark the 1Cs (First Crack Start) at the very first pop or do you wait for the "bean mass" to start popping?
Apart from that you seem to have had a very good start in your relation with your Huky. :)
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Thank you 'edtbjon' for your response!
For these two roasts I used a 410g charge. As for the Java #2, I marked the 1C a little early hence the 14F difference. I generally mark 1C at the very first pop and mark an event at "bean mass" popping.
Is it better to wait for bean mass popping to use as the 1C?
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Looks like you went into 2C in one roast and just before on the other. Was a dark roast profile the goal? Espresso or filter prep? How did they end up tasting, were you satisfied or feel some adjustments are needed.
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The concept of when to mark 1Cs was discussed not long ago here. But the main thing is that you find a way to be consistent, so that you can either make corrections or reproduce with certainty. (The "problem" is that coffee takes a few days or more to reach its peak. Sometimes the coffee is really good after a few weeks. Last, you have to have the time to drink it all too. :) )
Now, correcting any clicked button on the fly is very easy. Just right click on the BT graph where you want to really have the value. E.g: I have my Artisan set to automatically set the DE (dry end) at 150C. But I can right click on the BT graph later at e.g 155C and the DE point will change to that point (even though the roast is at say 175C when I make the change). That can be done as long as your roast is "ON". Check this feature out while your roaster is warming up... It's much easier than editing the events after the roast is completed.
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It's worth mentioning that Sumatras in general tend to have a quiet and sparse first crack. It's tricky for me to know when it starts and sometimes when it's done too.
As for the roasts- it looks like they'd be very good for espresso. I look forward to hearing how they taste.