Kaffelogic community

Just my thoughts from many a wrestling with same thing. That is quite a significant crash and during blind cupping ive found that to have negative impact. Smaller deviations that quickly return and are inline with the rest of the profiles ROR are not a problem. Trying (and succeeding) to get perfect...

Hi Angela, The few times i have seen Brazil Santos they have been quite large / low grown / low density, is this the case? If so that amount of extra time at the end of the roast with the declining fan profile could be a contributing factor coupled with (if) larger bean size than the Cerrado I used ...

Inspired by the following HB thread this roast aims to achieve roughly equal portions for DRY/MAI/DEV. Laid back choc caramels good for run of the mill high altitude beans which can take a beating and may have high and / or unpleasant acidity that needs some baking out. That being said its likely in...

Probably right, level is the correct nomenclature.

Have used this on washed Colombian, Panama, couple of Ethiopian naturals and a Geisha. All of which roasted well on the stock profile, no control boosts needed. Batch size 100g Filter roast or light - medium espresso roast with extended development. Sweet, clean and balanced with a touch of caramel ...

Angela wrote: ↑Sat 21 Dec, 2019 10:24 pm Thanks for this Steve, your efforts are much appreciated. Rushing to try it out now!

Thanks

Latest and probably my final version for light to medium roasted Brazil.
Slightly faster roast overall, smooth curve.
Improved fan profile, much smoother / less dramatic and is giving me pretty smooth ROR for 100g batches on other profiles around the same roast times.

100g of Bazil Pulped Natural roasted with BrazilMed to 1.7 3 days rest - Pretty plain, mild coffee. No nasties. Could probably do with another day or two rest. I have only ever used this bean as part of a blend, so I don't really know what to expect from it Yeah i reckon 219C might be a bit light f...

Exactly the same profile except that I changed the "pre heat nominal temperature" in engineer level settings from the default of 240C to 250C. Worth doing a comparison as I am certain the starting settings have the greatest impact on "overall roast development"

Hello Damian,

Killer setup you have! (CS post)

Feel free to add your experiences as you go, will be very interested to hear any feedback good and bad so we can improve, especially with your machine + grinder combo.

Cheers.