Actually, the HWP may be the easiest roaster to profile with of all the stock
commercial roasters. On the advice of a fellow list member who posted in early-
to mid-July [sorry for losing track of who made the suggestion], I've started
hitting the Cool button at various points, waiting a few seconds then hitting
Roast again. I managed to delay first crack until 6:30 (usually starts around
3:45), and I'm able to put as much time as I want between first and second
crack. I haven't posted yet, 'cause A) I'm just returning from what was planned
to be a one week vacation and turned into a 4.5 week odyssey and am swamped with
catching up; and B) my first profile roast is queued behind the
regularly-roasted St. Helena in the brewing line-up (i.e. I haven't actually
tasted it yet).
Here's what I did for my first profile roasts in the HWP:
1) Operate as normal for 1:55, until the beans start to turn yellow (burn off
2) Beginning at 1:55, hit Cool, wait 5 seconds, then hit Roast. Do this 6
times, spaced 30 seconds apart (hit Cool for the last time before 1st crack at
4:25, hit Roast at 4:30).
3) Roast at maximum through first crack (1st crack started around 6:30, ended
slightly sooner than normal, around 7:20).
4) When you're sure 1st crack has ended, i.e. 15-20 seconds after the last pop,
hit Cool for 3 seconds every 20-25 seconds. Do this ~3 times, then leave at
5) Second crack started around 9:40, I stopped the roast at 9:55.
As I say, I have yet to brew the coffee, and won't 'til I finish the first 2
batches of St. Helena. But I'm optimistic, 'cause the stages of the roast seem
to match remarkably closely the timings I've gleaned from reading recent reports
here. I'll certainly let y'all know how it tastes.
In the meantime, is anyone else experimenting with profiling using this method?
I'd love to learn from your experience [i.e, please post!]. For anyone who's
profiled, have you tried slowing down first crack? IIRC, most posts suggest
increasing heat during 1st crack, presumably to make it go AFAP. Is this
because you've actually had a bad experience slowing first crack down, or is it
just the first method you've tried?
Thanks, and Happy Roasting!
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