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Topic: Roast profiles--a controlled experiment? (2 msgs / 58 lines)
1) From: Mark Neuhausen
I had a pound of SM's Sumatra Iskandar triple pick waiting to be roasted.
And I realized that for me, the roasting is becoming too much like work as I
try to emulate Mike M's hold at 380*, 10* ramp per minute to 440* in my WB
II with a main heating coil switch.  So I decided to compare the drinking
taste of the Sumatra with the "complex" profile and a "simpler" profile that
needs less tending in my set up..  The simple profile would be stops at 300*
and 350* for a minute each with 4+ minutes to get to 400* and hold.  Once
first crack started, I would let the temperature go to 450* and hold there.
I measure temperature near the top of the roasting chamber, just into the
expanded mass of beans.  Both were roasted just into second crack.
I let both batches rest for 60 hours, ground equal amounts of both, drained
water off my Starbucks Barista to force the heating element on, waited for
the ready light to come back on, and immediately extracted for 27 seconds
(2.5 oz. as it turned out).  I did this back to back to have as nearly
identical results as possible.
The crema looked the same on both to the extent I could remember for two
minutes or so.  Both were excellent cups of espresso.  My preference for
this somewhat pungent coffee was the "simpler" profile.  The taste I
associate with Sumatra (Mendehling was my prior experience) was more
pronounced in this profile.  To me, the coffee seemed slightly thicker.
My conclusion is that even small changes in the roast profile make
noticeable differences in the taste of the coffee.  The differences are more
subtle than huge.  The right profile is the one that the coffee
drinker/roaster likes best.  I predict that I will go in cycles of easier
roasting where I set it and forget it until near second crack and more
involved roasting where I try to become one with the bean.  And both methods
will produce far better coffee than I can buy anywhere.
-Mark
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2) From: Jim Schulman
On 26 Jan 2003 at 9:14, Mark Neuhausen wrote:
<Snip>
Yep, that's right. I've been inspired by the spate of recent roaster 
upgrades: My FR is sporting an extra plug for the fan alone, and 
I've just done my first set of experiments: two types of roast 
taking equally long: One with a straight line ramp from 300F to the 
end (435F, start of a rolling second on mine). One with a "convex" 
ramp with a faster rise early and slower one late in the roast. 
Early observations: 1) First time I've ever used a stopwatch, and a 
chart with 1/2 minute by 1/2 minute temperature targets to roast; 
and I strongly doubt I'll be doing a lot of this. 2) The straight 
line profile is a lot more finicky to pull off.
Jim
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