HomeRoast Digest


Topic: Today's Roast Profiles (long) (4 msgs / 232 lines)
1) From: miKe mcKoffee
Needed to roast some Kona and now had to decide *how* to roast it. Thought
about the differences in the two profile tests just done. The BBMM tended to
have better body and slightly deeper complexity while the HJT had better
brightness at 48hrs. The HJT improved in body & complexity later while the
BBMM brightness tended to fade. Decided to try a new variation BBMM with
fast 350 to 400:
BBMM v032703a
1min to 230 then hold @ 230 for 3min total
then 20f momentum setup ramp
1min-250
2min-270
3min-290
4min-310
5min-330
6min-350 then 30f momentum ramp
7min-380
8min-410 then 10f 1st crack ramp (& actual)
9min-420
10min-430 continued 10f development/finish ramp
11min-440
Note: cooling (fan @130v) 250@1min, 200@1:30, (fan to 120v) 165@2min,
130@3min
Then decided to do a second roast varying just slightly the approach to 1st
BBMM v032703b
3min hold @ 230 then 20f momentum setup ramp
1min-250
2min-270
3min-290
4min-310
5min-330
6min-350 then 35f momentum ramp
7min-375
8min-400 then 10f 1st crack ramp
9min-410
10min-420
11min-430 continued 10f development/finish ramp
12min-440
Same cooling. Will see how they compare tomorrow. Wood's 02/03 Kona this
time...
Course, now I'll have to do a comparison of which of these two I prefer with
the HJT!
Recap of last profile comparison:
BBMM v032103
3min hold @ 230 then 40f setup ramp
1min-270
2min-310
3min-350 then 10 ramp to finish
4min-360
5min-370
6min-380
7min-390
8min-400 (1st crack actual)
9min-410
10min-420
11min-430
12min-440
HJT v032103
3min hold @ 230 then high and fast setup ramp
1min-300 then 10 ramp
2min-310
3min-320
4min-330
5min-340
6min-350 then 25f momentum ramp
7min-375
8min-400 then 10f 1st crack ramp
9min-410 (1st crack actual)
10min-420
11min-430 cont 10f development/finish ramp
12min-440
KISS went the roast window a long time ago!
MM;-)
FrankenFormer Rosto Roastin' - Royally Balance Brewin'
Rocky grindin' - Miss Silvia brewin' too!
PNW HomeRoast List Gathering Info' URLhttp://home.attbi.com/~mdmint/coffee/pnwhrg.htm

2) From: Spencer W. Thomas
I want to thanke Kona MiKe and the collective for the development of 
these roast profiles.  I've been using something like the "BBMHJT" 
profile for my last several roasts.  I use a modified Poppery (I) and 
control the temperature by switching the heater on and off  on a 
10-second cycle.  Near the beginning of the roast it's something like 3 
seconds on, 7 seconds off (to maintain the 230F "drying" phase"), and by 
the end it's more like 9 seconds on, 1 second off (well into 2nd crack 
at about 460F).  The roast I get from this process is usually usable 
almost immediately, and has more flavor and much less "burnt" character 
than the roasts I used to get by just letting the Poppery run.  The 
downside is that I spend 12 to 20 minutes switching the heater on and 
off.  Some day I'll fork out for a Variac. :-)
The last two roasts I did looked sort of like this:
   1. CR La Minita: heat to 230, hold 3 minutes.  Ramp as fast as
      possible to 330F (about 1 minute), 10F per minute to 350F. 30F per
      minute to 380, 20F per minute to 400, 10F per minute to 430. 
      Total of 11 minutes from 230 to 430.  Nice and bright with good
      citric fruitiness and some floral character.  Clean.  Brewed by
      drip (preheated water to give a 4 minute drip) at 10 and 34 hours
      after roasting.  First pot was slightly smoky, but this morning's
      was lovely.
   2. Timor Maubesse: Heat to 230, hold 3 minutes. Ramp to 330F. 10F per
      minute to finish at 460 (about 1 minute into rolling 2nd crack.) 
      I may have inserted a 20F ramp from 360 to 380, I can't remember
      now.  Total roasting time 16 minutes.  Nice, full bodied coffee
      with good "chocolate" notes.  Just what I'm looking for in an
      "Indonesian" coffee.  This is the first time I've managed to roast
      this particular bean to something I really like.  The longer roast
      came at the suggestion of James Gundlach (thanks!)  I preground
      enough of this for 8 cups to take on a trip, vacuum packed it for
      the trip.  It was darned good even brewed in the little "Mr.
      Coffee" in the hotel room (much better than the stuff they served
      down in the restaurant!)
So thanks, again.  And if you haven't tried profiling, do!
=Spencer in Ann Arbor, MI

3) From: Les & Becky
Spencer,
I resisted profiling for a long time when it first came out on the list!
However, now that I do it, profiling has raised the bar to a level of
quality taste that can't be achieved any other way IMNSHO.  I used to used a
variac on my machine (Poppery I), but I found it slows the fluid bed down
too much, so I have returned to switching off the heating coil.  I gues one
could rewire so the variac controled only the heat.
Les
roasting and turning tampers in S. Oregon

4) From: Ben Treichel
Les & Becky wrote:
<Snip>
That is exactly what you need to do. As soon as I started to profile via 
variac, I found that the process was somewhat self defeating because it 
slowed the fan also. Slowing the fan causes an increase in temp, but I 
was variac'ing to decease the temp. Therefore, I split off the fan, and 
powered it separately. No more problem.
FYI, it doesn't need to be another variac, fixed is fine, except unless 
you want to increase the green bean load, and enhance cooling.
<Snip>


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