Posted Mon Mar 13, 2006, 1:09pm Subject: iRoast2 - Getting a 12-Minute Roast Out of this Puppy
First, a big thank you to a poster in another group who posted his info about how the iRoast works (more or less a low-med.-high kind of thing). With that info and a weekend of experiments, I've been able to get a 12 minute roast out of mine vs. the usual 6-8 minute dark, oily roast. With 15 (the machine's max time) being my next goal.
Second, the details:
Roasting the Don Telmo, the Guat. Huehue., and the Guat Huehue. decaf, I used the following profile with excellent results (programmed temps and times):
355 - 5 minutes 405 - 7 minutes 400 - 3 minutes
It hit 1st crack at 8:30 minutes into the roast and stopped the roast with 2:15 showing on the machine. The roast progressed very nicely (green to tan to light brown to mottled to a nice chocolate brown with just a bare hint of oil) and did not go into 2nd crack.
In the cup, this is the best coffee I've had from the iRoast. Only way to describe it is a rounder, more complete sense of the coffee in the cup. (Ground and brewed in a press 24 hours after roasting.) This was very close to what I'm used to getting with the SC/TO. Very happy about this.
The following profile with the same beans gave similar results, but the beans were darker and had more oil showing:
This roast hit 1st crack at 8 minutes in and the roast was stopped with 2:30 showing on on the machine. This was an OK roast - better than prior roasts but not as good as the one above. (Ground and brewed in press after 24 hours.) Coffee was very good but lacking some characteristic (is oomph a characteristic?) that was present in the first roast.
I think extending the time in the lower temp range gives the beans more time for the necessary endothermic reactions to happen and bring out more of the varietal profile and flavor. 6-8 minutes to get to a dark, oily stage in the roast is just not long enough for the bean to develop its full potential.
There may be some more fiddling with temps/times that needs to be done, but I have to say that in the 6 months of using the iRoast, this is the first excellent coffee I've had from it.
Keep in mind that these are for lighter roasts (City+ to Full City range) and that your roaster may behave differently.
Brent Roasting in an SC/TO and iRoast 2 Europiccola/Drip/Presspot
Posted Mon Mar 27, 2006, 2:13pm Subject: Re: iRoast2 - Getting a 12-Minute Roast Out of this Puppy
Hi,
it seems we're aiming for the same kind of roast:
I achieved my best results using the CR when stretching the roasting time to approx. 12 minutes - while trying to come as close to 2. Crack without really entering it. (=Regular City Roast i think). It was quite hard doing that with the CR 100, because the only way in regulating the temperature or the change of it was by closing or opening more of the ventilation slots.
I just got my I-Roast 2 some days ago (european version). Before that i did a lot of roast with many different beans using my CR 100.
Anyhow btt, my first roasts with the IR2, using Preset1 or Preset2 seemed too short for me and ended up in a roast style which was too dark imo.
But one thing i observerd was that the temperature rose much higher than it shoul have for each stage.
So i created my own profile using lower temperature settings:
160 °C = 320 °F 4:00
176 °C = 348 °F 3:00
186 °C = 366 °F 2:00
196 °C = 384 °F 2:00
208 °C = 406 °F 2:00
What i hoped for was reaching the 1st crack somewhere between stage 2 and 3. (with a bean temperature of approx. 375 °F) and then hitting the begining of the 2nd crack during the 5th stage (at approx. 435°F internal bean temperature).
I know that bean temperature should be lower than airstream temperature, but as the roaster exceeded the programmed temperature usually i chose lower temperatures.
I tried these settings with Brasil Santos NY2 17/18 and Kenia AB.
But the temperature at the end of the first stage already exceeded the desired temperature : instead of 320 °Fit was 392 °F ! I had to stop the roasting in the middle of the 3rd stage. The beans were somewhere between City and Full City Roast. A little bit darker than desired.
[I recorded the temperature every 10 seconds during roast]
Even with these low temperatures programmed i was unable to roast longer than 7 or 8 minutes without getting far into the 2nd crack.
The I-Roast startet to reduce the temperature somewhere at 392 °F by increased fan speed. But it only kept the temperature somewhere between 394°F - 414°F.
The result concerning the taste (espresso brewed from it with 7 g ground Coffee) of the roasts was not 100 % satisfying: Too strong acidy notes. I would like to reduce that by a longer roast without roasting darker than Regular City ...
Previous - too dark - roasts had too much roast - like (pungent) taste or were somehow dull - with completely muted acidy characteristics of the original bean.
I'm really wondering if my roasters "behaviour", concernung reducing / keeping the temperature desired, is normal ?
Somehow there seems to be no way in lengthening the time for 1st crack up to 6 or 7 minutes or stretching the time between 1st and 2nd crack because the roaster keeps heating up too long.
But i will try to learn from your setting and give the 1st stage with minimum temperature (160°C = 320 °F) some more minutes (like your 7:30 settings).
Lifestar Senior Member Joined: 2 Dec 2005 Posts: 228 Location: Howell, MI Expertise: I love coffee
Espresso: Grimac Mia Grinder: Baratza Vario, Rocky, KAP Drip: FP, TV, Aerobie Roaster: HotTop P, I-Roast2
Posted Thu Mar 30, 2006, 3:47pm Subject: Re: iRoast2 - Getting a 12-Minute Roast Out of this Puppy
Oaklandguy Said:
Roasting the Don Telmo, the Guat. Huehue., and the Guat Huehue. decaf, I used the following profile with excellent results (programmed temps and times):
Thank you for this profile!!!! The four batches I have done with it for my FP/Drip have been the best I have roasted. As soon as my &*%$& MIA gets back from the one US service center in Jersey I am going to try some modifications on your profile to try to put out a good espresso roast. Your profile turned around my opinion of the IR2
Posted Thu Mar 30, 2006, 4:47pm Subject: Re: iRoast2 - Getting a 12-Minute Roast Out of this Puppy
Lifestar,
Wow! Thank you for the feedback. I'm glad to hear the profile works for someone else. Since each iRoast seems to be different in temps/profiles, it's hard to say what will work in another machine.
I'm still working on trying to get a 15 minute roast out of it. (While fervently praying for the #$*@#*$ rain to go away so the SC/TO can be called into duty.)
I'd love to hear your modifications and how they work out. Please do post them.
After a 15-minute roast, my next goal was to get dark (but not oily) roasts for espresso. The oily beans really jam up the LaPavoni.
Brent Roasting in an SC/TO and iRoast 2 Europiccola/Drip/Presspot
I would agree. I think mine runs hotter as I am getting my first crack before what you listed and am hitting the cooling cycle before you were (I am at work now and don't have my roast log in front of me but I know I was hitting cool well before stage 3.) I am going to play with that a bit well. With the other profiles I was trying I was finding my brew tasting sour (even smelling a bit sour out of the grinder) even though they had the same coloring as the ones I am putting out with your profle. The longer cycle really seems to improve the overall bean taste.
For my espresso I found that using other profiles 1st and 2nd crack almost ran into each other so my thought is to do a dummy batch of espresso with your profile noting when first crack starts and stops, letting it run 60-120 seconds at the 1st crack temp after 1st crack finishes then raising the temp to push it into second crack.
Posted Sat Apr 8, 2006, 9:11am Subject: Re: iRoast2 - Getting a 12-Minute Roast Out of this Puppy
Oaklandguy Said:
First, a big thank you to a poster in another group who posted his info about how the iRoast works (more or less a low-med.-high kind of thing). With that info and a weekend of experiments, I've been able to get a 12 minute roast out of mine vs. the usual 6-8 minute dark, oily roast. With 15 (the machine's max time) being my next goal.
Second, the details:
Roasting the Don Telmo, the Guat. Huehue., and the Guat Huehue. decaf, I used the following profile with excellent results (programmed temps and times):
355 - 5 minutes 405 - 7 minutes 400 - 3 minutes
It hit 1st crack at 8:30 minutes into the roast and stopped the roast with 2:15 showing on the machine. The roast progressed very nicely (green to tan to light brown to mottled to a nice chocolate brown with just a bare hint of oil) and did not go into 2nd crack.
In the cup, this is the best coffee I've had from the iRoast. Only way to describe it is a rounder, more complete sense of the coffee in the cup. (Ground and brewed in a press 24 hours after roasting.) This was very close to what I'm used to getting with the SC/TO. Very happy about this.
The following profile with the same beans gave similar results, but the beans were darker and had more oil showing:
This roast hit 1st crack at 8 minutes in and the roast was stopped with 2:30 showing on on the machine. This was an OK roast - better than prior roasts but not as good as the one above. (Ground and brewed in press after 24 hours.) Coffee was very good but lacking some characteristic (is oomph a characteristic?) that was present in the first roast.
I think extending the time in the lower temp range gives the beans more time for the necessary endothermic reactions to happen and bring out more of the varietal profile and flavor. 6-8 minutes to get to a dark, oily stage in the roast is just not long enough for the bean to develop its full potential.
There may be some more fiddling with temps/times that needs to be done, but I have to say that in the 6 months of using the iRoast, this is the first excellent coffee I've had from it.
Keep in mind that these are for lighter roasts (City+ to Full City range) and that your roaster may behave differently.
Lifestar Senior Member Joined: 2 Dec 2005 Posts: 228 Location: Howell, MI Expertise: I love coffee
Espresso: Grimac Mia Grinder: Baratza Vario, Rocky, KAP Drip: FP, TV, Aerobie Roaster: HotTop P, I-Roast2
Posted Thu Apr 13, 2006, 2:21pm Subject: Re: iRoast2 - Getting a 12-Minute Roast Out of this Puppy
My wonderful MIA is on the UPS truck on its way back to me (Tracking shows she comes home to me tomorrow.) Its been a long 2 months with her in the shop so in celebration I roasted up my first Espresso in two months tonight. The profile I used is the following variation on the drip roast that Oaklandguy first posted:
355 - 5 minutes 405 - 5 minutes 455 - 5 minutes
What I found is that it started going into first crack at around 7:30 left in the roast (or 7:30 in the roast depending on how you look at it.) However, I don't think I ever heard it go into second crack. The beans got dark and oily but I never heard the crack (I used to on other profiles) My question is did I bake the beans at the lower temp so that they could not go to second? I will be tasting the roast on Saturday and Sunday and give some feedback on how it tastes.
Posted Wed Apr 19, 2006, 1:16pm Subject: Re: iRoast2 - Getting a 12-Minute Roast Out of this Puppy
OK, a huge thanks to Oaklandguy for this profile. I just got my iRoast2 about 10 days ago and put this first profile to immediate use. It has provided me with very good roasts just about as described in his post.
It seems to me that my iRoast must roast hotter than indicated with the on-board temp reading. I tried to follow one of Tom from Sweet Maria's profiles (3 min./350, 3 min./400, 3 min./450) but got a quick roast that reached a Vienna level (fairly dark and some oil) well before time was up.
I've gone back to Oaklandguy's first profile and have got city+ to full city roasts pretty predictably. It seems like the temps are too low in theory but, judging from the visible and audio signals, they are right in practice.
Any experienced iRoasters have thoughts on this? I am roasting under my oven's hooded vent and with a fan blowing out an open window (thus ambient temps around 70).
Dave
Oaklandguy Said:
First, a big thank you to a poster in another group who posted his info about how the iRoast works (more or less a low-med.-high kind of thing). With that info and a weekend of experiments, I've been able to get a 12 minute roast out of mine vs. the usual 6-8 minute dark, oily roast. With 15 (the machine's max time) being my next goal.
Second, the details:
Roasting the Don Telmo, the Guat. Huehue., and the Guat Huehue. decaf, I used the following profile with excellent results (programmed temps and times):
355 - 5 minutes 405 - 7 minutes 400 - 3 minutes
It hit 1st crack at 8:30 minutes into the roast and stopped the roast with 2:15 showing on the machine. The roast progressed very nicely (green to tan to light brown to mottled to a nice chocolate brown with just a bare hint of oil) and did not go into 2nd crack.
In the cup, this is the best coffee I've had from the iRoast. Only way to describe it is a rounder, more complete sense of the coffee in the cup. (Ground and brewed in a press 24 hours after roasting.) This was very close to what I'm used to getting with the SC/TO. Very happy about this.
The following profile with the same beans gave similar results, but the beans were darker and had more oil showing:
This roast hit 1st crack at 8 minutes in and the roast was stopped with 2:30 showing on on the machine. This was an OK roast - better than prior roasts but not as good as the one above. (Ground and brewed in press after 24 hours.) Coffee was very good but lacking some characteristic (is oomph a characteristic?) that was present in the first roast.
I think extending the time in the lower temp range gives the beans more time for the necessary endothermic reactions to happen and bring out more of the varietal profile and flavor. 6-8 minutes to get to a dark, oily stage in the roast is just not long enough for the bean to develop its full potential.
There may be some more fiddling with temps/times that needs to be done, but I have to say that in the 6 months of using the iRoast, this is the first excellent coffee I've had from it.
Keep in mind that these are for lighter roasts (City+ to Full City range) and that your roaster may behave differently.
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