I have been playing around with trying to slow down the roast as it approaches yellow phase and allow full yellow before starting ramp to first crack. This is not a "currently popular" roasting method and it was inspired by various snippets from older roasting threads elsewhere, classic Diedrich profiles, Staub, N3 roaster (Neal Wilson), Deaton Pigot's one time blog post etc.
Obviously its very hard to check the colour changes during a roast on Nano which I have tried several times and also made some assumptions based on the temperature readings around first crack and how they translate to my drum roaster temps, with the Nano being 10 - 14 degrees C higher.
Questions are how well do those higher temps around first crack translate to the earlier parts of the roast
![Question :?:](./images/smilies/icon_question.gif)
Is there a higher moisture loss earlier on in the roast from this kind of roasting machine which does not allow the reactions these type of profiles create?
I made a few attempts at the following profile using a washed specialty grade Colombian. Results were epic failure = not great espresso solubility, green capsicum tastes. The outside of the beans look about right for the default roast depth BUT when ground as espresso the colour is several shades lighter and matches the under developed flavour profile. The roaster follows the curve very nicely and I had a good sounding first crack of about 1:20.
I am thinking I might need to go back to really aggressive start, perhaps faster than Ninja so that I can get to the colour change earlier and then slow down for yellow. When can we have cameras inside the roasting chamber
![Laughing :lol:](./images/smilies/icon_lol.gif)