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Roast evens – inside and out

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Does it matter is a roasted bean is much lighter inside than out. I roasted some Guatemala Joya Oscura washed beans (sourced from Foundry) for espresso, and dropped them between. FC and SC. They have 17% of development time. I like the flavour although they must be finely ground and pulled very carefully to get a good extraction yield. The inside is much lighter than the surface, which is also mottled and quite chaffy (image attached). Should I seek to change something on my next roast?

 

IMG_0128 copy.jpg


Londinium 1, Monolith Flat, Pharos, Lido 3, Chemex, Gene Café, Atago Barista

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Posted (edited)

Reduce the power from the 1275W you're using during the roast (with your mains voltage of 242V), it can be a bit too powerful in warm weather and then reduce again at 1st.  Roast them slower than the 11 minutes total roast time you are using.  Don't roast a 200g batch as you are doing, roast a 250g batch or even 275g if roasting slower. Start to keep a roast log for your roasts to allow you to make better adjustments for each bean.

 

As you are in Europe ( the temperature is very hot at the moment).

Edited by DavecUK

ACS Vesuvius DBPP, Izzo Duetto DB, Minima DB, Lelit Bianca Prototype DB (paddle flow control) BTC Machines: Roasters: Amazon Dalian 1kg Drum Roaster, other failed roasters: Grinders: Ceado E92, Niche US and UK: 145kg assorted greens: My reviews at https://coffeeequipmentreviews.wordpress.com/

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Thank you for those suggestions. I’ll give them a go. 


Londinium 1, Monolith Flat, Pharos, Lido 3, Chemex, Gene Café, Atago Barista

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Dave must know what roaster you're torturing in these dog days...
Would've said similar, slow it down a bit after drying phase: get to 1C about a minute later, then stretch development a bit at a lower RoR so end temp is equal/similar but profile curve a tad flatter.
Careful though, the flatter your temp curve is coasting in on 1C the more likely you are to stall (and therefore bake) the roast.


says Hasi.

____________________

'This Sunday I will be out in the road saying - "Hasi says your impeading me from pursuing my recreational motivations while you wank off over the finer details of some aloof brainfork" :whistle: ' @jimbojohn55

Deep Thought says 'tight wiggles' is the answer. @Scotford

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His sig said Gene Cafe, the rest was pure guesswork, all of it....because I didn't have much to go on..

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ACS Vesuvius DBPP, Izzo Duetto DB, Minima DB, Lelit Bianca Prototype DB (paddle flow control) BTC Machines: Roasters: Amazon Dalian 1kg Drum Roaster, other failed roasters: Grinders: Ceado E92, Niche US and UK: 145kg assorted greens: My reviews at https://coffeeequipmentreviews.wordpress.com/

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His sig said Gene Cafe, the rest was pure guesswork, all of it....because I didn't have much to go on..
on TT I don't see them signatures thx for the heads up!

Just to explain where we're coming from: beans being lighter on their inside are a sign of too fast a roast and/or too high temperatures. Both condense into a high RoR (rate of rise) that should be kept getting ever lower as a roast progresses.

says Hasi.

____________________

'This Sunday I will be out in the road saying - "Hasi says your impeading me from pursuing my recreational motivations while you wank off over the finer details of some aloof brainfork" :whistle: ' @jimbojohn55

Deep Thought says 'tight wiggles' is the answer. @Scotford

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