Ground roast colour

[Steve]

I have been taking samples of the "Classic" profile using a tea spoon as a trier / scoop.

Using 100g, 2019 grade 1 washed Colombian, set at 1.3.

After doing the same with other slower profiles its quite clear that they never put enough difference between outer and inner bean development and worse case the outsides end up looking light and the ground colour is darker yet they taste under developed. Hence going back to the start to play around with the Classic.

The first picture, (on top) winning golden bean espresso and milk "Glee" walking on sunshine blend, Sumatran + their natural Ethiopian and filter silver medal winner "Darks" using the same Sumatra (bottom).

The second picture:
1: Darks Sumatra
2: Glee WOS
3: Colom start of first crack 205C 5:50
4: + 30sec
5: + 45sec
6: + 1:00
7: + 1:30
8: + 2:00
9: Finished roast 1.3 / 216.5C / +2:16

At this stage I would happily take something akin to the Glee WOS espresso blend for a filter roast....! The Darks filter roast may well be unobtanium. Granted they are both naturals which are easier to develop.

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[Mark]

Wow….nice work Steve, my coffee education is getting longer and longer…….ie: the more I learn….the more I realise how much more there is to learn…..fantastic!

And because as I’m committed to learning….I’ve lashed out and purchased some “Glee, walking on sunshine”.

Hmmmm if I’m reading you right Steve…..your removing a teaspoon of beans during the roast?
Clever…..hadn't thought of that!

I’ve now finished work for the week…..so….get ready Nano…..I’m coming at ya!


Cheers Mark

[Steve]

Nice one Mark!

I seem to know less and less everyday....

Enjoy the WOS, quite approachable for a natural blend. Ive brewed it in Clever dripper as well just to see what its like and still pretty good.

Correct, just your standard SS kitchen tea spoon. I am grabbing the tube with glove and quickly lifting it just enough to scoop a few beans of the top, a few might jump out as well which can be retrieved before the next sample.
I thought about cupping them in shot glasses

[Steve]

Not sure how useful these comparisons will be to others given lighting differences / visual / on screen colours etc, but I will keep adding to this anyway.

Pictures are taken on a Samsung phone, natural lighting.

The washed Colombian above at 1.3 has quite a lot of the type of drying tea like astringency I associate with underdevelopment while also tasting quite dark / roasty.

These are a few samples from my washed Colom profile I have been working on, just trying to get to the very first hints of the 2nd crack (power 4.8) "rice bubbles" crackles with even all round development, then I will work my way back from there.

Surprisingly the 1min sample was quite easy to grind using Helor 101 hand grinder and smelt quite aromatic which gives me hope to tweak this into a lighter roast for washed beans by going into first a tiny bit slower.

1: green coffee washed Colom 1600 - 2000 MASL
(FCS = 211C at 7:17)
2: First crack start + 1 min 219C
3: + 1:30 223C
4: + 2:00 227C
5: Finished roast + 2:51 232.8C

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