A quick experiment decision that led to conclusions you've probably made
before. Just jotting down some data of a comparo.
Both batches 450g Costa Rica. I've gotten used to the roaster enough to not
have to write down the roast time every 30 seconds. Bath 2 being the last
roast of the eve.
Start the roast on the low setting dropping the beans at 413^. At 2:30 I turn
the heat to M. Around 4 minutes when the temp hits 280^ I turn the heat to H,
close the cooling bin and turn the air flow to 50/50. That'd be 50% air from
the cooling bin and 50% from the air intake through the drum in the machine.
At 6:30 I turn the airflow completely to air flow through the drum. To finish
at full city I turn the heat back down to low when the temp hits 380^. I like
to finish at 410^ for city. I dump the beans at 12:38. This has a finished
roast weight of 386g.
Start the roast on low setting dropping the beans at 408^. At 2:30 I decide to
try the experiment. I turned the heat to H, closed the cooling bin and turned
the air flow completely to drum air. At 7 minutes I turn the heat to M at a
temp of 330^. Since this was the last roast I decided to cut the heat off
completely at 380^ around 10 minutes into the roast. The temp begins to nose a
bit faster than anticipated. I wish I would have recorded the time but a bit
of panic had me turn the heat back on to the Low setting. From about the 13:30
mark the temp rose only 1^ per 30 seconds. The finish roast time was 17:09 at
410^. Finish roast weight, 378g.
The drop in finish roast weight was the conclusion I expected but hadn't really
tested to this degree with such a difference in roast time. I will say the
color of batch 2 is much much more consistent, as in completely uniform. In
batch 1 lighter beans can be found.
Many notes can be made from this, temp at the drop of the beans is probably too
high. That can be overcome by cutting the heat at some point mid roast.
Herein lies temp ramping 101. With a lower temp at roast start I wouldn't have
to cut the heat to medium as I do in Batch 2. Of course, that all depends on
when I go to the H setting as well. Then there's the whole heat sink effect at
start of roast that is really a large determinant of the whole ramp process.
I know I know, yackity schmackity and all that blah blah blah. You know this
stuff is actually hard to come by if you kind of look it up for your machine.
Well at least it is for me and my machine. So I thought I'd throw this out
there for people.
There is still a lot to postulate from the notes but I don't want to go on so
much as I do. Feel too wordy at times.
There's still "How does it cup?" left. I'm guessing the 17:09 beans are baked
but we'll see tomorrow. I've never really baked beans before, anyone have
input on how baked beans cup?