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Topic: The Art, Science & Zen of WP Yirg' MAO to intra-bean m (4 msgs / 151 lines)
1) From: miKe mcKoffee
I love this bean, Ethiopian Yirgacheffe (MAO) August 2005 Arrival. This
roast is last of vac bag sealed stash. Hope the currently offered Late =
Crop
WP Yirg' comes close! WP Yirgs are notoriously light bodied but have =
found a
quite decent balance of it's remarkable acidic dance with "some" body =
can be
attained. The goal of the roast profile was to accentuate body without
sacrificing acidity at same time a blending of slightly darker =
caramelized
pre-2nd roast notes to barely out of 1st abundant citrus. Coming up with =
the
profile was a long process, taking all of maybe 10 to 15 seconds after =
I'd
already started the roast!;-) The two main early stages of the roast =
weren't
going to change, just how start of 1st to end or roast profile ran. Used =
my
standard "base" profile leading up to start of 1st @ 8 min. 4min
equalization drying stage to 300f then 4min to 400f anticipated start of
1st. I might mention the 4min 300f to 400f stage is basically as fast as
possible while maintaining even bean color. This 25f/min ramp stage =
seems to
be what usually works best with the Rosto and 1/2# batches. (Though this =
end
of stash batch was actually 8.5oz, but a Rosto under full control =
doesn't
care:-) Anyway, I slowed to ramp @ start of 1st 400f to 10f/min for 2 =
min.
This pretty much assured all the beans about through 1st coming up on =
420f.
Here choices come in for the final minute and half I planned the roast.
Increased ramp rate to 445f, roughly 12.5f/min for the final 1:30. =
Missing
the mark slightly stopping the roast @11:37 rather than 11:30 target but =
not
bad for 34f ambient 8.5oz batch in a roaster designed for 4oz batch! For
this batch size this would be a bit too fast to roast all but the outer
portion of the bean to about Full City while getting the inner portion =
to
about City+. Smells divine!
FWIW this type of very repeatable roast control does NOT cost a fortune.
P1's can still be found even on Ebay for under $50, add a used 10 to 20A
variac for heater control another $30 to 40, $20 to $25 for fan control,
$18.90 for a good Cooper analog thermometer from SM and you're in total
roast control with half pound batches business. Under a $100 if you're
patient and easily under $150 even if you're impatient! AND you can
automatic this total roast control if you choose with PID for a bit =
more.
Ok, a bit of a big bit more but not that big and still cheaper and =
better
roaster than off the shelf roasters with supposed profile capability.
Oh, I'd estimate finished roast about Agtron 55 surface while 65 ground,
hence intra-bean mélange success:-)
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I =
must
first not know. And in knowing know I know not. Each Personal =
enlightenment
found exploring the many divergent foot steps of Those who have gone =
before.

2) From: Ken Mary
I see a lot of this first crack ramp slowing in wet process beans. That is
why I have a different family of profiles for them. Some extra drying will
reduce this slowing, but too much drying will kill the flavors. You have to
learn how drying affects the intensity of first crack sounds for each
origin. Sounds may be a better gauge for drying than ramp slowing. Total
absence of first crack sounds means that you need a faster ramp into first
or less drying. You may still have a significant slowing in the absence of
sounds.
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to FC
in 11:30 :-)
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 The
1st min.
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3) From: Ken Mary
I make do with what I have. I really want a realtime vent gas GC/MS. I have
often thought that some type of gas analyser would be useful in determining
the transition points between the different phases of the roast.
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 C+
to FC in 11:30 :-)
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re
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 the
roasting time/temps:
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s
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l
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to
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f
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 >
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om>
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 to
FC
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. The
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4) From: Ken Mary
Enjoyment? What's that? I seriously do not want any instruments getting in
the way of my interaction with the roasting process. I use all manual
controls on my roaster and record all observations. I change the profiles
and taste the effects in the cup. I sometimes go out of the envelope and am
usually surprised at the results. That is how I discovered my Brazil
profile.
If you have enough data to work with, such as continuous bean temperature,
you see things that give clues as to what is really happening, and how to
make changes for better results. That is my enjoyment.
I should try to judge by smell as Mike mentions, but to me it is all just
one stink. It is only after the beans have cooled and some offgases have
accumulated that the beans smell anything like coffee.
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 C+
to FC in 11:30 :-)
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g
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