Does anyone have an iRoast roast curve they would suggest to help hit the sweet spot of Nicaraguan Lemoncello? I'd love to hear results anyone has had with this bean. Practice makes perfect...or at least improvement. Kevin
Well, each I roast is a bit different it seems but a general curve I use that has worked well is. By setting, not actual temp. 375 to 380 Deg F. for 3 minutes 400 to 405 Deg F. for 3 minutes 425 to 430 Deg F. set for 5 minutes, hit the cool button when the beans look / smell / sound ready to come out. normally I cut it out at around the 1.5 to 2 minute mark for an 8 minute total roast at most. If it's cooler in the house, or your I roast is one of those that are said to not come up to temp good enough, use the higher of the numbers. If you program in the 3-3-5 you will have 11 minutes total... it will kick into second stage at 8 minutes showing it will kick into final stage at 5 minutes showing I usually push the cool when there is between 4 and 3 minutes remaining on the timer. I have found that first crack usually starts around the last 30 seconds or so of the second stage but really kicks into hi gear when you hit the beginning of the final roast stage. It's like it sits there waiting for 3rd stage then really takes off for you. This I call my 'General Purpose' roast and so far it has not gone wrong for me. Hope this works. Aaron
The more I use iRoast2, the more I am convinced that the variability between machines makes the sharing of profiles not quite as handy as you would think it would be. I do find it helpful to know if a slower or faster roast works well, and where, in terms of second crack, it is best to stop the roast. vicki Aaron wrote: <Snip>
I use the IR2 also. Out of curiousity, my roast times are 6:30 to no longer than 9min, depending on beans and whether I have a 112gm or 154gm batch size. I think my roasts develop too quickly and lack something. What do you experience?
This is where the variation between machines comes in, I think. I am currently (yup, even as I type :) )enjoying Brazil Carmen de Minas that I stopped with 1 minute 15 seconds to go using preset 2 (which would make it a 10 minute, 15 second roast). Second crack was just beginning, and I would call the roast full city (not a drop of oil on the beans). Roast size was 135 grams. I routinely can get go all the way through preset 2, if I am roasting to FC+ or Vienna (as I do for the SM Moka Kadir blend). This was not true for my earlier IR2, which always finished up by 9.5 minutes it seems. My standard batch sizes are 100 (decaf) or 130ish or 150ish. I think I get better/more complex roasts (in general) from my bread machine/heat gun, but I am still pleased with what I get from the IR2. vicki Larry Schwarz wrote: <Snip>
On Wednesday 04 October 2006 10:51 pm, Larry Schwarz wrote: <Snip> I had a similar problem with my IR2. While the bean appeared nicely roasted, the flavor was mostly bright and seemed to lack some body. I dug through the list archives for some profile recommendations and found a discussion that recommends backing off the roast after 1st crack and basically letting it bake for a couple of minutes. I've seen list references with other roasting methods of extending that inter-crack time. After some experimenting this is the profile I've come up with: 1 5:00 2 2:00 3 1:00 4 2:00 5 2:00 This profile has given me much more body in the cup, though at the expense of some of the brightness. Be aware that the original I worked from had a lower temperature in stage 4 and produced beans that tasted a bit baked. You'll need to tune this to your own IR2. YMMV. I hope this helps. Dave McCracken