Coffee Bean Development - Barista Exchange2024-03-28T21:24:45Zhttps://www.baristaexchange.com/forum/topics/coffee-bean-development?groupUrl=roasters&commentId=1688216%3AComment%3A1207183&x=1&feed=yes&xn_auth=noI love the discussion here.
I…tag:www.baristaexchange.com,2011-07-18:1688216:Comment:12071832011-07-18T19:52:00.117ZJohn Alexanderhttps://www.baristaexchange.com/profile/JohnAlexander
I love the discussion here.<br />
I roast on an Ambex YM-2 and love it. I normally keep my roast at 2.5 lbs. depending on the bean and the outside conditions, I will charge my roaster to 370 to 400. I like to make the turn around 190 to 200. With a 2.5 lb roast I adjust the airflow so I can cross over 300 around 7.5 minutes. I like to climb at 17 to 21 degrees a minute until I cross 300 then the rate if climb is 10 to 12 degrees. I will go for 3 to 4 minutes after first crack, unless I am shooting…
I love the discussion here.<br />
I roast on an Ambex YM-2 and love it. I normally keep my roast at 2.5 lbs. depending on the bean and the outside conditions, I will charge my roaster to 370 to 400. I like to make the turn around 190 to 200. With a 2.5 lb roast I adjust the airflow so I can cross over 300 around 7.5 minutes. I like to climb at 17 to 21 degrees a minute until I cross 300 then the rate if climb is 10 to 12 degrees. I will go for 3 to 4 minutes after first crack, unless I am shooting for an espresso or dark roast, then I go 4 to 6 minute after first crack.<br />
I love the YM-2, it's very easy to roast on and it's a work horse, if you just do regular maintenance on it. I'm gonna try that on Friday.…tag:www.baristaexchange.com,2011-04-21:1688216:Comment:11011222011-04-21T02:02:50.223ZDonny Raushttps://www.baristaexchange.com/profile/DonnyRaus
<p>I'm gonna try that on Friday. I'm very interested in seeing the results. I was sample roasting some Sumatras on a small air roaster the other day and usually charged the machine with 135 grams of coffee. Taking this discussion into account, I reduced the charge to 115 and the results were staggering. I've never seen such pretty bean development. It almost brought a tear to my eye;)</p>
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<p>I've got to say I love Barista Exchange and this forum. Its is awesome to post and have an open…</p>
<p>I'm gonna try that on Friday. I'm very interested in seeing the results. I was sample roasting some Sumatras on a small air roaster the other day and usually charged the machine with 135 grams of coffee. Taking this discussion into account, I reduced the charge to 115 and the results were staggering. I've never seen such pretty bean development. It almost brought a tear to my eye;)</p>
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<p>I've got to say I love Barista Exchange and this forum. Its is awesome to post and have an open exchange of ideas.</p>
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<p>I just posted a new discussion to "Roasting" titled "Roaster Mods". I am doing some work on a Samiac 10 and am going to post some of the mods there. Would love to hear your thoughts!</p> Most roasters are rated for h…tag:www.baristaexchange.com,2011-04-18:1688216:Comment:10928212011-04-18T00:54:18.627Zfarmroasthttps://www.baristaexchange.com/profile/farmroast
<p>Most roasters are rated for higher batches than their sweet spots. </p>
<p>The slow ramp 6-8min. fast finish 2-2.5min is the Diedrich approach and is talked about here</p>
<p><a href="http://www.home-barista.com/home-roasting/tasting-diedrichs-slow-start-fast-finish-roast-profile-t17312.html" target="_blank">slow ramp fast finish</a> . They may be talking about it in the IR-12 thread here, also. I did a sumatra roast with it and liked the results. Melded the various sumatra flavors in a nice…</p>
<p>Most roasters are rated for higher batches than their sweet spots. </p>
<p>The slow ramp 6-8min. fast finish 2-2.5min is the Diedrich approach and is talked about here</p>
<p><a target="_blank" href="http://www.home-barista.com/home-roasting/tasting-diedrichs-slow-start-fast-finish-roast-profile-t17312.html">slow ramp fast finish</a> . They may be talking about it in the IR-12 thread here, also. I did a sumatra roast with it and liked the results. Melded the various sumatra flavors in a nice way. I'd stick to tweaking the faster ramp slower finish with your El Salvador.</p> Donny,
Initially I was runnin…tag:www.baristaexchange.com,2011-04-17:1688216:Comment:10923692011-04-17T23:43:07.198ZTimothy Pellizzerhttps://www.baristaexchange.com/profile/timothypellizzer
<p>Donny,</p>
<p>Initially I was running about 8:30 to 9:00 1st crack with a overall time of 10:30. With these times I could roast larger batches without scorching but I was losing quality in the taste. Perhaps with this roaster you need to run shorter times if you need to run larger batches. Ambex's larger machines roast the same as their smaller one. If you ever upgrade to a larger Ambex, your profiles should remain about the same. Please report back with your results.</p>
<p>Donny,</p>
<p>Initially I was running about 8:30 to 9:00 1st crack with a overall time of 10:30. With these times I could roast larger batches without scorching but I was losing quality in the taste. Perhaps with this roaster you need to run shorter times if you need to run larger batches. Ambex's larger machines roast the same as their smaller one. If you ever upgrade to a larger Ambex, your profiles should remain about the same. Please report back with your results.</p> That sounds interesting. Neve…tag:www.baristaexchange.com,2011-04-17:1688216:Comment:10925392011-04-17T22:18:44.625ZDonny Raushttps://www.baristaexchange.com/profile/DonnyRaus
<p>That sounds interesting. Never tried that approach. One of the benefits of having a small roster is that i get to satisify my curiosity by testing without wasting a bunch of coffee.</p>
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<p>gonna jump on this week to play around with some variables. am definitely going to play around with charge weights. i think that will change the outcome drastically. while it is a 2k and should be able to handle 4.4 lbs. my guess is that 3.5 is probably more realistic with regard to batch…</p>
<p>That sounds interesting. Never tried that approach. One of the benefits of having a small roster is that i get to satisify my curiosity by testing without wasting a bunch of coffee.</p>
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<p>gonna jump on this week to play around with some variables. am definitely going to play around with charge weights. i think that will change the outcome drastically. while it is a 2k and should be able to handle 4.4 lbs. my guess is that 3.5 is probably more realistic with regard to batch size. Tim, when you were loading 4 lbs of beans, what was your development like? curious if your results were similar to mine. i'll give it a run with an aim for 9.5-10 1st crack and a 14 min EOR.</p>
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<p>Farmroast, you bring up an interesting point. what were your findings with regard long ramp/short finish and vise versa?</p> very generally speaking: I sh…tag:www.baristaexchange.com,2011-04-17:1688216:Comment:10911772011-04-17T04:53:20.474Zfarmroasthttps://www.baristaexchange.com/profile/farmroast
<p>very generally speaking: I shoot for a balance of time, ET and batch size, considering the bean type. You need temps along the way the beans can handle. Not to high not too low. Avoiding any scorching, tipping, divots. Or over drying from a too slow start. From 300f BT to finish I consider a couple approaches. Most of the time I use a quicker ramp (approx. 5min) to first and a stretched 3-4min finish for brewed and 4-5mins for espresso no matter the finish level. Or you can stretch the ramp…</p>
<p>very generally speaking: I shoot for a balance of time, ET and batch size, considering the bean type. You need temps along the way the beans can handle. Not to high not too low. Avoiding any scorching, tipping, divots. Or over drying from a too slow start. From 300f BT to finish I consider a couple approaches. Most of the time I use a quicker ramp (approx. 5min) to first and a stretched 3-4min finish for brewed and 4-5mins for espresso no matter the finish level. Or you can stretch the ramp to first and shorten the finish for a different effect.</p>
<p>I don't prefer a long ramp long finish or a short ramp short finish</p>
<p>Exact temps and times are going to be roaster specific.</p> I agree with Timothy. I try t…tag:www.baristaexchange.com,2011-04-17:1688216:Comment:10914362011-04-17T01:08:20.060ZPaulhttps://www.baristaexchange.com/profile/Paul614
I agree with Timothy. I try to keep my first crack to a minimum of 10:00. Depending on the type of coffee and the profile I try to stretch out to a 3:30-5:00 min. Africans, Good Centrals I try to shorten the 1st to EOR time. Coffees that I want to show off the body and manage its acidity, I extend its stretch.
I agree with Timothy. I try to keep my first crack to a minimum of 10:00. Depending on the type of coffee and the profile I try to stretch out to a 3:30-5:00 min. Africans, Good Centrals I try to shorten the 1st to EOR time. Coffees that I want to show off the body and manage its acidity, I extend its stretch. Hi Donny,
I used to try and h…tag:www.baristaexchange.com,2011-04-16:1688216:Comment:10914262011-04-16T22:37:30.958ZTimothy Pellizzerhttps://www.baristaexchange.com/profile/timothypellizzer
<p>Hi Donny,</p>
<p>I used to try and hit 1st crack in 10:30-11:00 with at least 3 minutes preferably 4 minutes till I dropped the batch. I found that anything shorter than 3 minutes would not let the coffee develop its taste. I used to roast everything quickly but the results with the YM-2 seemed to be lacking so I tried stretching it out and it worked for me.</p>
<p>Hi Donny,</p>
<p>I used to try and hit 1st crack in 10:30-11:00 with at least 3 minutes preferably 4 minutes till I dropped the batch. I found that anything shorter than 3 minutes would not let the coffee develop its taste. I used to roast everything quickly but the results with the YM-2 seemed to be lacking so I tried stretching it out and it worked for me.</p> Try shooting for 1st at somet…tag:www.baristaexchange.com,2011-04-16:1688216:Comment:10903442011-04-16T01:28:05.840ZJason Haegerhttps://www.baristaexchange.com/profile/JasonHaeger
Try shooting for 1st at something closer to the 12-14min. mark and see if that makes a difference.
Try shooting for 1st at something closer to the 12-14min. mark and see if that makes a difference. What do you think about roast…tag:www.baristaexchange.com,2011-04-16:1688216:Comment:10904362011-04-16T01:20:36.636ZDonny Raushttps://www.baristaexchange.com/profile/DonnyRaus
<p>What do you think about roast duration? I've always aimed at hitting the 300 mark at around 5 minutes and first around 9. Would extending the roast even out the heat and give a more even roast all the way through? I've got to do a little testing next time I jump on.</p>
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<p>I will definitely try cutting the charge weight back to 3.5 lbs. to see if i get different/better results/development. I was once screwing around with a 1 lb. sample of a natural Sidamo and the results were…</p>
<p>What do you think about roast duration? I've always aimed at hitting the 300 mark at around 5 minutes and first around 9. Would extending the roast even out the heat and give a more even roast all the way through? I've got to do a little testing next time I jump on.</p>
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<p>I will definitely try cutting the charge weight back to 3.5 lbs. to see if i get different/better results/development. I was once screwing around with a 1 lb. sample of a natural Sidamo and the results were remarkable! It was like eating a slice of sweet orange with a mouthfeel that felt like a chevy suburban on the tongue. Not a single note of underdevelopment or bitterness. I was shocked to find out that something like that was possible in such a short roast time. As always when something good happened, I wasn't logging it and don't know what I did.</p>
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