|
JimH Posted on 03/27/2011 23:33
I used the same profile as the other 2 beans I tried...
200F at 1:10 300F at 4:45 380F at 7:45 (first crack) 400F at 12:00 To put it in perspective, on my roaster second crack usually starts somewhere around 415F. All of the ramps were pretty smooth and agitation was kept pretty constant. I have roasted the same Brazil since,
using a slower approach to 200F(慢一點到達200℉). It
was much less ashy at 1:30 to 200F but still somewhat unpleasant.
At 2:00 to 200F it regained some of the lighter
chocolates and nutty tones that I prefer.
If I was to hazard a guess, I would say
that the large differential between environmental and bean temps necessary
for a fast ramp is more destructive in a less dense bean. I had more or less
assumed this was true before trying a fast ramp on a soft bean, but I was
already so surprised by the positive results I had received from the Java
that it seemed like a worthwhile experiment.
One question I do still have is the difference between a fast ramp due to a higher drop temperature and a fast ramp due to greater heat application. Unfortunately, I just ran out of crappy Brazils, so I'll need to order more. It has never ceased to amaze me just how difficult it is to get a good roast out of a low grown soft bean, but that does make them very useful for experimentation. Jim |
|
JimH
|
Posted on
04/05/2011 11:11
|
by Sherman on Mar 29, 2010, 10:56 pm
That part of the roasting curve after FC, I keep more or less constant at a straight line gradient of between 3-4 C/Minute and stop the roast at some point along this line and usually before Second Crack(SC) starts for most bean varieties.一爆後的曲線，我保持一條直線似的斜率3-4 ℃/Min，並且保持這個斜率直到近二爆 才結束煎焙。
It is really important to control the roast during FC so that it doesnt either run away or start to stall; 第一爆期間的溫度非常重要，不要讓她失控也不要讓他停頓you need to hold a very shallow gradient here until FC starts to taper off and then increase to one something like the gradient above, towards SC. FC這段期間你需要一個很淺的斜度直到第一爆活動開始變弱，然後開始反轉向上到第二爆，Ive gotten so used to roasting this way now that it has almost become automatic for me but always enjoyable. I think you just need to find something that works for you, with the roasting hardware you use and then make little tweaks as time goes on and you become more confident with the process and... The results in the cup 8-)
.
