Kaffelogic community

Roasted a batch of Brazil Pulped Natural this morning and quite a few beans looked like the picture attached. Are these examples of tipping defect that Rob Hoos has said should be avoided? If so, how would you go about preventing it?

Not at all unusual for a Brazil with the default profile. The default drives the low density beans too fast, especially through Maillard. We are working on a comprehensive guide and set of profiles, but for now I recommend you look at this profile from Steve: https://kaffelogic.com/community/viewto ... &t=98#p622

I dont think this is tipping because it is happening to all the beans in the same location.
I experienced that also with the colombia,
Once I looked inside the bean I saw that it is has a darker core continuous with the outside “tipping”. Maybe we are really driving it so fast.

Ill try what kaffelogic suggested and will update.

I

sareea wrote: ↑Sat 27 Jun, 2020 7:15 am I dont think this is tipping because it is happening to all the beans in the same location.

I think you are referring to scorching. Tipping happens at one end of the bean around a crack where steam escapes. It's hard to get scorching with the Kaffelogic unless the roaster is defective.

I have been researching how to avoid this. Rob Hoos believes that tipping happens when the bean pressure is too high. I have tried profiles with long drying (and roasting) times which is suppose to reduce bean pressure and lower initial heat/temperature. I must admit that I have been able to reduce tipping but not completely eliminate it. This happens in Brazil and Colombian beans and other beans as well.

There are also others that believe that tipping is not necessarily a defect and what is important is the result in the cup. I have seen tipping in commercially roasted beans as well which suggests that perhaps tipping may not be avoidable for some beans.

I find the coffee roasting world is filled with a lot of unproven conjectures and mis-information. The closest thing to a definitive guide is Rob Hoos' book but even that does not contain the information needed to effectively develop an accomplished profile. Even the mighty Scott Rao has his own detractors.

If you have a profile that is able to eliminate tipping, I will appreciate it if you could share it with me.

Oh,
My bad hh, sorry !
Thank you!

Will definitely share in case I succeed !

Lancruiser, check out Damian's D-Roast. He says that that is his Go To roast. It's really interesting in just how bloody long it takes. Might cut the mustard!

Beanz wrote: ↑Sat 27 Jun, 2020 5:02 pm Lancruiser, check out Damian's D-Roast. He says that that is his Go To roast. It's really interesting in just how bloody long it takes. Might cut the mustard!

There too much initial heat in that profile.

lancruiser wrote: ↑Sat 27 Jun, 2020 6:06 pm

Beanz wrote: ↑Sat 27 Jun, 2020 5:02 pm Lancruiser, check out Damian's D-Roast. He says that that is his Go To roast. It's really interesting in just how bloody long it takes. Might cut the mustard!

There too much initial heat in that profile.

I didn't have luck with the D-Roast mostly due to not having enough power at home to keep on track during the later half of the roast.
However, having just had another look at the profile and logs he posted I actually would say that there isn't enough continual heat applied early enough in that profile. In his log around the 1 minute mark the bean temp shoots higher than the target so the roast control system seems to back off and then needs more and more power later in the roast to keep on the targeted profile.
In the early part of the roast many coffees can absorb quite a bit of heat. My approach with most roasts to to gradually decline the ROR which I find produces good results.

Kaelin wrote: ↑Sun 28 Jun, 2020 3:58 pm I didn't have luck with the D-Roast mostly due to not having enough power at home to keep on track during the later half of the roast.

Yes, that is a problem for me too.

Kaelin wrote: ↑Sun 28 Jun, 2020 3:58 pm However, having just had another look at the profile and logs he posted I actually would say that there isn't enough continual heat applied early enough in that profile. In his log around the 1 minute mark the bean temp shoots higher than the target so the roast control system seems to back off and then needs more and more power later in the roast to keep on the targeted profile.
In the early part of the roast many coffees can absorb quite a bit of heat. My approach with most roasts to to gradually decline the ROR which I find produces good results.

If you use Kaffelogic Studio to compare profiles, you will find that this D-Roast profile is more aggressive than others. It is certainly more aggressive than the most gentle profile I have used on the Brazil. I think this profile is more suitable for higher altitude beans.