Been roasting for a little over a year now. Started with a deep fry basket
in the oven and then late spring started building my present roaster.
Have roasted about 125 roasts on present machine and tip my hat to all great
Master Roasters. The more I roast the more I realize how many dynamics must
be understood to produce a great roast.
Question?: If for example I wanted to roast a Costa Rica just into but not
yet rolling SC what would you consider the ideal time to reach first crack
and then ideal dump time figuring in a well designed profile. (without
equipment limitations). Fluid or not.
I think it's interesting that mostly due to the different capabilities and
limitations of our equipment,
the times and profiles I've heard in the last year vary tremendously. For
the roast I mentioned above, from 5-25 mins. to dump and most all with
enough success to enjoy drinking it. By gathering consensus from all the
many posts on this topic I had been aiming for 9min to fc and 13-14mins to
dump but now have been trying a little slower in the beginning and am aiming
to dump around 17-18mins.