HomeRoast Digest


Topic: Guessing the progression of temp settings for my roast (25 lines)
1) From: happyusx4
Greetings!
I am experimenting with my IR2.  After reading Kenneth David's Home Coffee Roasting book, I started using higher temps to roast my coffee.  I had been using a much slower profile from one of the websites that started at 325 degrees and slowly increased. The book suggested starting at 500 degrees, I wimped out at 475 and then came lower each stage. 
The higher temps seemed to give me a less aromatic roast but with much less acidity, which I prefer. The lower temp roast was much brighter.  Does anyone else find this to be the case with your roasts? I really enjoyed blending the two roasts and getting the best of both.
When I am setting the stages, I am really guessing and I would really like some guidance.  Is there a formula for how to progress through a roast.... do I start high and come lower each stage, or start in the middle and go up then back down? Is there a suggested order for temps?  What are the advantages and disadvantages?  I will continue to experiment, but any guidance that would shorten the learning curve would be most appreciated!
Thanks!
Nancy
Greetings!
 
I am experimenting with my IR2.  After reading Kenneth David's Home Coffee Roasting book, I started using higher temps to roast my coffee.  I had been using a much slower profile from one of the websites that started at 325 degrees and slowly increased. The book suggested starting at 500 degrees, I wimped out at 475 and then came lower each stage. 
 
The higher temps seemed to give me a less aromatic roast but with much less acidity, which I prefer. The lower temp roast was much brighter.  Does anyone else find this to be the case with your roasts? I really enjoyed blending the two roasts and getting the best of both.
 
When I am setting the stages, I am really guessing and I would really like some guidance.  Is there a formula for how to progress through a roast.... do I start high and come lower each stage, or start in the middle and go up then back down? Is there a suggested order for temps?  What are the advantages and disadvantages?  I will continue to experiment, but any guidance that would shorten the learning curve would be most appreciated!
 
Thanks!
Nancy


HomeRoast Digest