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Hope this will help others.
Recently I have been trying a different roasting profile with my Fresh
Roast Plus. I have been very satisfied with the info
on the Homeroast digest on the rate of climb, etc.-- but I like to
tinker with different ideas. I have a dual thermocouple
data logger and decided to measure the input temp on the bottom of the
roasting chamber and the output temp approx 1/2"
from the top of the green beans. I found out that at the beginning of
the 1st crack(400 F) to the end of the roast, their
was about a 70 degree change in temp. I wanted to see what the
changes in taste would be if I kept a more even roasting temp
from 400 to the end of the roast. I vary the fan speed to control the
temp differential that I have chosen .
I have only had time to test Panama Elida, Kenya Mika, and Brazil
Some prelim notations : Their has been an overall sweeter taste to the
beans , a little more body , and complexity . On the my last batch of
Panama Elida , I by accident hit a very good sweet spot on the
roasting WHAT A HUGE CHANGE in taste and flavor. Bad news
for me because I will be trying to find that elusive sweet spot in the
other greens that I have. Oh! how to drive the small coffee roaster
New arrival of Elida this week so I can test more, buy more green beans
and drive myself deeper into the Bean House. But good for Tom &
Jim Schulman was helpful and sent me a link to Swiss Tech School that
had a published paper in PDF format (160+ pages) on coffee roasting.
Hope it will help others.
Back to my testing.