z0mbie Senior Member Joined: 26 Sep 2013 Posts: 363 Location: Online Expertise: I live coffee
Posted Fri Jun 20, 2014, 11:47pm Subject: The long and short of long and short roasts
I tend to stick to short roast profiles but I have been exploring the idea of doing longer roasts.
Is there a particular preference for why one would prefer a long roast profile over a short one? Also, what is the goal of stretching certain points of the roast (eg. after reaching 1st crack)?
My roasts are usually 4oz batches and I tend to stop about 1 minute into 1st crack, however I do so maintaining the level.. During this time the temp climbs by 10 degrees, and I am at C+, for a total of about 6 minutes. For FC, I maintain heat level and take it further about 30 seconds, and it climbs another 10 degrees.
Posted Sun Jun 22, 2014, 9:07am Subject: Re: The long and short of long and short oasts
Depends on how much longer and shorter. Depends on whether longer comes from less power, more heat, or -- if some combination -- the exact nature of the combination. Depends on which interval(s) go longer. Depends on the type of roaster. Depends on the particular bean. Depends on the ultimate brewing method. Depends on you name it.
As a very rough rule of thumb for drum roasters, longer -- if it's not too long -- means, deeper, darker, flavors; and better retention of distinct fruits and aromas during storage. However, too long means something else.
One of the few constants is that Shorter (nearly always) means brighter.
Sometimes longer means sweeter, sometimes shorter means sweeter. It depends on a combination when, how, and how much which intervals are extended. Usually, you want less power during Drying than Ramp, and less power and more air during Development than Ramp. However, some beans, particularly those which are inherently very sweet, like to be roasted "hot and sweet," especially when roasting for anything other than espresso.
Another shorter vs longer artifact is the degree to which the surface of the bean differs from the interior. Very fast roasts will measure different Agtron numbers for bean surface and ground coffee, as oppose to slow roasts where surface and ground color density will be the same. Jim Schulman was talking about this on H-B, and IIRC he said that a the surface of a 5min roast would measure 15 Agtron numbers lower (i.e., it would be darker) than the grinds; while the surface and grind numbers for a 20min roast would be the same
Very complicated subject. Know your bean. Know your roaster.
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