Manual roasting using ET only
Posted: Wed 30 Sep, 2020 3:00 pm
More cupping, brewing and espresso I am still not satisfied with my profiles.
The higher airflow tends to leave things thin and wispy, the cup lacks structure and even though there is no astringency I dont think any of the roasts are particularity well developed. Lower airflow just increases baked brown flavours. This is after cupping the Worlds Largest Cupping coffees twice against my own KL roasts as well as others from here over the last few days.
Square Mile quality green / roasts are really world class...
Have been working my way through a bag of fresh washed Indian beans, basically should be super smooth, sweet, big body creamy milk chocolate a bit bold around the start of 2nd crack
The following readings come from a very long 3 mm K type probe bent under KL bead sitting in the middle vent of the black hot spot in roast chamber.
This is what I have landed on after another 20 or so roasts trying different things.
The roast is basically a 3/3/3 profile and fits into well established guidelines for roasting purely by ET with an air roaster.
I am still getting my head around how to best turn this into a usable profile?
Power profiling is definitely in order and I will have to fiddle with appropriate fan profile to mimic my changes during the roast.
After going through this manual roast process again (after 1 year of bashing head against wall) with an open mind / starting over, feeling like I would love a KL probe that is fully sheathed and bent down at a right angle into the same spot as my 3mm K type probe.
Could this be done as an added extra for those wanting to abandon the chaotic ROR / bean temp readings? Which I am starting to think are pretty much useless no matter what machine you are roasting on....
The espresso this roast produced straight after roast, ground on Niche, pulled on BDB with flow profiling mods completely floored me, super sweet, big creamy body, as clean as an Indian coffee can be, reminded me of great medium - dark roasts I have had from commercial drums but a lot cleaner, bold chocolate in a milk drink.
Any comments or suggestions are welcome, still just trying to get the best out of this little beasty.
The higher airflow tends to leave things thin and wispy, the cup lacks structure and even though there is no astringency I dont think any of the roasts are particularity well developed. Lower airflow just increases baked brown flavours. This is after cupping the Worlds Largest Cupping coffees twice against my own KL roasts as well as others from here over the last few days.
Square Mile quality green / roasts are really world class...
Have been working my way through a bag of fresh washed Indian beans, basically should be super smooth, sweet, big body creamy milk chocolate a bit bold around the start of 2nd crack
The following readings come from a very long 3 mm K type probe bent under KL bead sitting in the middle vent of the black hot spot in roast chamber.
This is what I have landed on after another 20 or so roasts trying different things.
The roast is basically a 3/3/3 profile and fits into well established guidelines for roasting purely by ET with an air roaster.
I am still getting my head around how to best turn this into a usable profile?
Power profiling is definitely in order and I will have to fiddle with appropriate fan profile to mimic my changes during the roast.
After going through this manual roast process again (after 1 year of bashing head against wall) with an open mind / starting over, feeling like I would love a KL probe that is fully sheathed and bent down at a right angle into the same spot as my 3mm K type probe.
Could this be done as an added extra for those wanting to abandon the chaotic ROR / bean temp readings? Which I am starting to think are pretty much useless no matter what machine you are roasting on....
The espresso this roast produced straight after roast, ground on Niche, pulled on BDB with flow profiling mods completely floored me, super sweet, big creamy body, as clean as an Indian coffee can be, reminded me of great medium - dark roasts I have had from commercial drums but a lot cleaner, bold chocolate in a milk drink.
Any comments or suggestions are welcome, still just trying to get the best out of this little beasty.