Interesting results. I'm so far from a 15 min roast that there's little
danger. But I thought it might be worth trying on some beans. Right now,
since I've failed in the IR2, I use the Whirley for 10+ min roasts.
I have a hypothesis, but not sure how to test. Fluid bed roasters blow so
hard that the dynamics of roasting change in several ways from conductive
methods. The rapid air circulation (convection) roasts faster, but also
strips out the aromatic organic compounds faster. But in the end, since the
fluid bed roasts faster, it retains most of the aromatics. If your results
of 15min IR roasts were flat and woody, that suggests that lots of the
flavor had been blasted out by so much hot air.
My DPs are always stellar with 6-7 min roasts to C+. It's become a
no-brainer. WPs don't quite compare, but still very good.
DPs in the IR2 rock with psychedelic, kaleidoscopic complexity. [Is this
stuff a drug?]
Pulp Nat. is always rich too (I like better than WP).
Is there anybody who has experienced that certain bean processes really
shine on certain roast platforms? If so, which ones where?
I've learned on this list and from experience that long conduction roasts
produce a lower acid profile. I have a friend who roasted a Bali for 30
minutes in a BBQ roaster to FC. The results were ultra-low acid, but it
didn't taste "baked." I guess it helps to do something extreme like that
just to learn what the results will be. I know that repeatability is highly
valued, but sometimes, I like getting varied results.
As for now, I'll keep my slow roasts in the whirley and let the IR2 do what
she does best.
Date: Mon, 4 Aug 2008 15:52:41 -0400
From: "Mike Koenig"
Subject: Re: [Homeroast] 15 minute IR2 roasts Koratie WP and DP
Content-Type: text/plain; charset F-8
Be careful in trying for those 15 minute roast times in your iRoast. In my
IR days, I spent a lot of time trying to get a slower roast, and ended up
with an awful lot of baked batches. Air roasting roasts faster than other
methods, and my experience was that most of my efforts to get a slower roast
gave me wooden flavored coffee. (slowing methods included fiddling with
programs, popping the lid during the roast, a variac, and using the outlet
in my house farthest from the breaker box). Using smaller batches was the
only really effective method, but almost anything with a post 10 minute 1st
crack ended up baked.
I did enjoy a lot of the brighter style of coffees from it though.
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