archi Senior Member Joined: 4 Jun 2010 Posts: 101 Location: Redding, Ca Expertise: I like coffee
Espresso: In between Grinder: Zassenhaus hand mill,... Vac Pot: Yama 5 cup Drip: CCD v60 Roaster: Bread machine/heat gun
Posted Mon Jun 11, 2012, 8:34pm Subject: Too much drying at beginning of roast?
So it's been a while since the last time I was roasting on a regular basis. I built a new bread machine roaster and bypassed the circuit board so that as soon as I plug the cord in the paddle is moving :). I did my first 2 roasts last night, the first being with garbage beans from Thailand just to see how it would roast, and the second with some Brazilian beans from SM's. They both finished around 8 minutes with me stopping both roasts after 3 mins from 1st crack. Too fast for me, however besides that I was in the tanning stage at about 3 mins. Both sets of beans seems very dry. The Thai coffee is a city+ and is very brittle.
The thing I'm wondering is if it's possible to dry too much moisture out of the beans in the first few minutes. I'm going to try a couple more roasts tonight to see if I can turn the heat down and keep the roast going a bit longer before hitting 1st crack
Posted Tue Jun 12, 2012, 4:34am Subject: Re: Too much drying at beginning of roast?
archi Said:
So it's been a while since the last time I was roasting on a regular basis. I built a new bread machine roaster and bypassed the circuit board so that as soon as I plug the cord in the paddle is moving :). I did my first 2 roasts last night, the first being with garbage beans from Thailand just to see how it would roast, and the second with some Brazilian beans from SM's. They both finished around 8 minutes with me stopping both roasts after 3 mins from 1st crack. Too fast for me, however besides that I was in the tanning stage at about 3 mins. Both sets of beans seems very dry. The Thai coffee is a city+ and is very brittle.
The thing I'm wondering is if it's possible to dry too much moisture out of the beans in the first few minutes. I'm going to try a couple more roasts tonight to see if I can turn the heat down and keep the roast going a bit longer before hitting 1st crack
------------------------------------------ ----------------------------------------- Le café doit être noir comme le diable, chaud comme l'enfer, pur comme un ange, et doux comme l'amour.
"There is no right answer with coffee. There is only the elixir in your cup at the moment you partake."
"...I often say that when you can measure what you are speaking about, and express it in numbers, you know something about it; but when you cannot measure it, when you cannot express it in numbers, your knowledge is of a meagre and unsatisfactory kind;..." - Lord Kelvin RECIPES thread => http://www.coffeegeek.com/forums/coffee/machines/585708
Posted Tue Jun 12, 2012, 4:37am Subject: Re: Too much drying at beginning of roast?
archi Said:
So it's been a while since the last time I was roasting on a regular basis. I built a new bread machine roaster and bypassed the circuit board so that as soon as I plug the cord in the paddle is moving :). I did my first 2 roasts last night, the first being with garbage beans from Thailand just to see how it would roast, and the second with some Brazilian beans from SM's. They both finished around 8 minutes with me stopping both roasts after 3 mins from 1st crack. Too fast for me, however besides that I was in the tanning stage at about 3 mins. Both sets of beans seems very dry. The Thai coffee is a city+ and is very brittle.
The thing I'm wondering is if it's possible to dry too much moisture out of the beans in the first few minutes. I'm going to try a couple more roasts tonight to see if I can turn the heat down and keep the roast going a bit longer before hitting 1st crack
I use a $30 heat gun from Harbor Freight, it has hi-lo and 6 settings for both levels. Usually I use hi only, and adjust the heating output as needed. I target beginning of first crack, around 400°F, at 8 minutes, and will dial back to target 1-2°F rise per 15 seconds through 1C. (usually getting more like 3-4°F per 15 seconds)
My first roast was pretty quick (300g load), even dialing back the heat it was building temp so quickly I blew into a rolling 1C around 6 minutes IIRC. Smelled great, but I have several notes subsequently about "hollow" taste, or a touch of "scorch", but all in all have been very happy with the setup.
I do about 2/3 of my roasts with the BMHG (the other third with my Behmor, with installed cutout switch). I'm still not sure I can tell a difference with same bean / similar roasting profile.
My typical roasting profile is:
Preheat to ~300°F
Charge with ambient-temp beans, go to H6 (highest temperature setting) if not already. Usually 350g to ~475g, depending on my needs. (Temp will drop to about 170°F and then start to build momentum upwards)
Approaching 225°F, I'll pull back about three levels (H3). I'm trying to sort of "plateau" the temperature for about 90-120 seconds between 230° and 250°F.
After the initial drying phase, I'll ramp back in to H6 within about 30 seconds.
Approaching 375°F, I'll start to ease back on heat. Depends on what time - if I'm around 375° at 7 minutes, I think I'm doing ok, if further along I may keep the heat in, if I'm at 6 minutes and already at 375, I might pull back the heat quite a bit. What I'm trying to do is ease into 1C to stretch it. I find the resulting coffee with stretched 1C is more chocolatey, preserves sweetness a bit better, and tends to be less bitter even if pushed well into 2C.
IF I did this right, 1C will start to putter around 8 - 8:30 in. I'll monitor temperature, and at about 1C+2 minutes, if I'm not near 430°F, I'll ramp the heat back in to goose it through the end of 1C, and into 2C (if I'm going for FC+ or more).
Of course, YMMV. I find the BMHG has been a very fun and rewarding project, surprisingly low cost too (a true bonus!). This profile is much easier to achieve with the BMHG vs. the Behmor.
------------------------------------------ ----------------------------------------- Le café doit être noir comme le diable, chaud comme l'enfer, pur comme un ange, et doux comme l'amour.
"There is no right answer with coffee. There is only the elixir in your cup at the moment you partake."
"...I often say that when you can measure what you are speaking about, and express it in numbers, you know something about it; but when you cannot measure it, when you cannot express it in numbers, your knowledge is of a meagre and unsatisfactory kind;..." - Lord Kelvin RECIPES thread => http://www.coffeegeek.com/forums/coffee/machines/585708
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