快炒與慢炒---脫水段

快炒與慢炒---脫水段

 Re: profile to FC

bassway 

I did do a couple of roasts on Sunday were I did a slow long ramp to about 150, then quick to FC and another batch were I did a linear ramp to FC.

星期天我烘兩批豆子，
第一批以又慢又長的時間速度-->慢烘到150℃，然後快速到第一爆。
第二批以直線方式從常溫到第一爆。(圖)
FC~SC Duration 相同，同樣在SC後15秒下豆。

我發現

•  慢烘方式會讓豆心較黑、豆表較淡。
•  線性方式則是內外顏色一致

Have’nt tasted them yet.尚未試喝
One thing I did notice was slow ramp was darker inside the bean. The "skin" was lighter. The linear roast was the same colour through the bean.

The second half of the roast (FC-SC) was the same, stopping 15 seconds after SC.

試喝結果 ：第二批”線性焙炒方式” 較差

bassway          6th May 2009

Any way, I tried these two roasts this morning.
The roast with the long slow ramp to 150 tasted quite bright and sharp, a little too much. Very complex. The aroma was also bright and complex, kind of rose like? but bright.

The roast with the linear ramp to FC tasted muted. Full of bass notes. ;)
The aroma was more like cordial. The flavour/smell was there but not as complex or bright. Kind of like comparing a fresh apple to a cooked one.
The linear roast sounds worse than it was. If I had it on its own I would have enjoyed much more, it was quite nice.
If I had the slow ramp roast on its I would have not liked it as much. It was too sharp. But "truer" to the bean.

                 by slickrock on Mar 29, 2012, 2:52 am

JWilliams wrote:Well I finally nailed a few this week...I really think that a fast drying phase (under 4:15) with a 450g-500g load does not work with many coffees in this roaster. ... 

So I've lengthened my drying time and I've lengthen my ramp time and I've noticed a definite increased sweetness and richness to my coffee. 

我延長了 脫水段 及 FC段的時間，很驚艷於他的甜味、風味，我很高興。

I did eight roasts a few days ago, all centrals and all with similar profiles. I cupped 3 today and was astounded by the sweetness, clarity, and overall vibrant flavors. I am very happy.

Agreed. I'm giving up on tight 4-minute drying times as well我也放棄了, as grassiness is distinct, (四分鐘的脫水時間草味很重)though this can be mitigated somewhat if heavier ventilation is used at this stage.
Flavors have opened up considerably when the early roast phases are given more time to develop.

Effects of variable "pre-drying" phase?

by Sherman on Mar 29, 2010, 10:56 pm

The results of the first cupping were inconclusive. Unfortunately, I didn't log any of the roast data, so I've chalked it up to a learning experience. On to the next set:

More Poco de Caldas. 440g loads, ~350F BT charge temp. Both roasts finished at ~440F at the beginning of 2C, after outliers but before a full rolling crack. ET readings are a bit off, as the probe is attached to the lid and I have to peek in occasionally to see what's going on .

Roast 1 is "full power" - that is, heat on the highest setting up to 1C. The remaining ramps are as fast as I dare while trying to keep equal time:


Roast 2 is slower. Full power to 250F, then slowing ramp to hit 300F in 3 minutes. 1C and final ramps stretched to maintain some semblance of equal time in each ramp:


Cupping Results (so far...)
Both roasts were cupped after 1 day's rest, and pulled as 14.5g normales on my Rituale after 2 and 3 days' rest. The cupping results surprised me. Tasting while warm, I had expected to prefer the faster drying, but found it one-dimensional. The slower drying roast had wonderful floral notes and more complexity. After cooling, these preferences held; the faster roast turned a little bitter, but the slower roast had begun to taste sweeter.

As espresso, the slower roast definitely won out - the fast roast was a sharp, acidic pop that faded quickly, where the slower roast was a mellower, creamy milk chocolate.

I don't think that this batch has helped much in terms of determining whether stretching pre-drying has an impact as much as it has given me a solid profile against which to test future batches. The next round will have to wait until after Easter.

Lots to think about, many taste buds to abuse.

-s.