I plan on using a Brazil/Yemen mix for a simple espresso blend. I want the Brazil to act as the base while the Yemen gives off the high notes. Haven't roasted Brazils in forever and my journals are from when I first started out (not useful). Any suggestions for how long to take the Brazil into or around the 2nd crack?
Although this may not be helpful depending on the specific bean origin I like to keep most Brazils between City and Full City. A rule I find best for most coffees and especially Central/South Americans.
Brasils can get ashy if you dry them out or take them into the second crack too fast. Stop them at the first pops, or use the lowest heat possible after the first crack if you plan to take them further. Go a little faster in the warm up phase then for high growns. A well roast FC/Vienna Brazil is a treat, but tricky to pull off
I plan on using a Brazil/Yemen mix for a simple espresso blend. I want the Brazil to act as the base while the Yemen gives off the high notes. Haven't roasted Brazils in forever and my journals are from when I first started out (not useful). Any suggestions for how long to take the Brazil into or around the 2nd crack?
For me, I like the Fazenda Lagoa Estates of Brazil. And you're right about needing some high notes! Good solid, but mellow coffee.
How long does it take? For me it takes about 375 degrees F to get to 1C. Of course the time depends on your roaster. In mine that's about 10 minutes. Another 6 minutes to 425 F and the 2C. For this Brazillian, I don't recommend any darker than 2C. It can get bitter.
Brasils can get ashy if you dry them out or take them into the second crack too fast. Stop them at the first pops, or use the lowest heat possible after the first crack if you plan to take them further. Go a little faster in the warm up phase then for high growns. A well roast FC/Vienna Brazil is a treat, but tricky to pull off
Not much to it that's public (lots of trade secrets in this area). Low grown coffees are traditionally roasted at lower heat input, so longer to get to the same degree of roast. High grown coffees, being denser, can take more heat. The warming up phase (up to around 300F bean temp) depends on the moisture content of the bean. Many pro roasters measure this and adjust accordingly. The method I use is to check that the beans are turning yellow by the time you hit 300F. If they are still green or tan, you need more time, if they are fully bright yellow, you;ve spent too long.
I don't know if this answers your question or not, but Sweet Marias has a green coffee list. Tom has cupped and profiled each of the beans he sells. I know he has Brazilian beans on his sight (at least I think I know:)). He does give what he considers the best roast profile of each bean. Check out his Brazils and see what he recommends. Others may have something similar, too, I don't know. For my money's worth, I like to keep most of my roasts in the C+ to FC range.
Thanks guys. I am aware of the city to full city degrees of roast. I am talking about the profile rather than the ending time/temp degree of roast. Jim I like what you are saying about the low grown versus the high grown. I use a fluid air bed method with a thermocouple inside. I can start the roast at 300F and end it in 3-4 minutes to city or I can draw out the roasting time to 12 min. if I like. I am trying to see if there is any general knowledge on how to get to a good end product with each of the different varietals and origins. Otherwise I am just guessing. I do appreciate sweet marias and the knowledge they have given has been great. I am looking for some more in depth information.
Not much to it that's public (lots of trade secrets in this area). Low grown coffees are traditionally roasted at lower heat input, so longer to get to the same degree of roast. High grown coffees, being denser, can take more heat. The warming up phase (up to around 300F bean temp) depends on the moisture content of the bean. Many pro roasters measure this and adjust accordingly. The method I use is to check that the beans are turning yellow by the time you hit 300F. If they are still green or tan, you need more time, if they are fully bright yellow, you've spent too long.
I have several questions. How hot should I start the bed? At what elevation are beans considered high grown?
when you say bean temp. are you talking about internal bean temp. If so how do I measure that? I have a thermocouple that measures bean bed temp. but not bean temp.
Also you said this is one of the methods. Do you know some of the other methods that are used so I can try them and decide which I like?
In addition I would like to say that I am not roasting brasil. I just thought this would be a fitting thread to catch the right kind of people and add to what was originally written.
If you want to profile roast, you need to be able to regulate the heater.
If you can do that, the first exercise is to roast while watching the beans. A good general profile is to roast as fast as possible, while keeping the beans even colored throughout the roast. On my P1, this translates to around 4 minutes from room temp to 300F, a fast clip up to 385, 3 minutes, then about 4 to 5 minutes from there to the end of the roast. If the bean is dry (pale and tan) a minute less to 300 is fine, if it's deep and bluish, an extra minute is good. The ramp from 380 to 385 develops woody and nutty flavors, add a minute if you want those (a good idea with Bourbons). The finish should take the same amount of time regardless of depth fo roast, but slow it down for low grown beans, and speed it up for high growns.
That's it to begin. The rest is cupping the roasts and adjusting from that.
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