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Topic: Optimal Roast Profile for Colombian (27 lines)
1) From: Scott Parrish
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Using an Ambex YM-2 (4.4lb roaster) I performed the following on a 3.5lb
batch.
Preheat to 390F and dump beans. Bean temp at 205F post bean-dump (through
1:15 of roast)
Lower heat at 230F for about 30 seconds.
Hit 300F at 4:30.
Roast at 1 degree per 3-4 secs on average through 350F.
From 350F to First Crack start (at 373F) go at about 1 degree every 3 secs.
First Crack start to 390F at about 1 degree every 3 secs). Tremendous smells
through this point, which is about when the exothermic phase kicks in. Lose
a little momentum with 390F to 403F going at about 1 degree every 4 or 4.5
seconds (this represents the second half of "first crack phase."). It's at
this point where those tremendous smells waned a bit, or a little more than
that.
Coasted post first crack until dumping at 420F.
Is it normal to have those peak aromas wane during first crack or is that an
indication of baking, or some other tragic roasting error? The beans smell
pretty good now and will brew a cup tomorrow.
Thanks,
Scott
P.S. May this be posted to themeyers.org?


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