快炒與慢炒---脫水段 (Stuartgrant’s Profile)

FC段的快與慢---Stuartgrant’s Profile

Re: profile to FC stuartgrant 6th May 2009#20
Ok, so I just did two roasts of Peru Ceja de Selva and graphed them alongside a third that we did the other day.

l   Yellow line: FC 9:35@192C, 5 min ramp to SC 14:40@212C, pulled +60 seconds. An agressive profile, slowed on the approach to FC.

l   Blue line: FC 10:35@196C, 6 min ramp to SC 16:55@212C, pulled +30 seconds. "Normal"; kept raising heat setting in order to maintain linear rise to FC.

l   Pink line:

• 從常溫加熱#3:50到達100℃；
• 100℃~150℃共4’40”(3:50~8:30)；
• 150℃~FC共3’10”(8:30~11:40)；(FC:199℃@11:40)
• FC ~ SC (18:00@212C) 共6’20”(11:40~18:00)
• pulled +30 seconds after SC(SC後再30秒出豆).

Kept same heat setting until 150C, then ramped up towards FC.
I was surprised by how nicely they differed on the graph. Havent tasted them yet, obviously. Hopefully well cup them on Friday.
ps. the screenshot is from the HGBM excel spreadsheet made by a CSer and available on the site... ;)

8th May 2009#28
stuartgrant

Ok, so we just cupped our three roasts of Peru Ceja de Selva. Ill give you my impressions…….

Blue line (moderate roast): a deep sweetness, dark choc but with a slight tingle of acidity to give a clean finish. Compared to the others, this one had the deepest sweetness and was unique in having an acidy note.
Yellow line (fastest roast, also went further into SC): less low-end sweetness, more caramel than dark choc. Clean finish but little discernable acidity. Had the most dark-roast characteristics (it was CS10 compared to the others CS9).

Pink (longest "soak" stage): immediately gave us the
best impression. Aroma and flavour were very sweet and perfumy. The dark-roast note was more leather than wood. Very clean finish.

We ranked them the same: Pink best, then Blue, then Yellow. 

Now we are left wondering if this is simply a result of this bean prefering a LONGER roast, or a steeper climb into FC. We know that the Yellow roast was too far into SC (60 seconds) and I reckon well pull it right on SC in future. Well also go fairly slowly, with a longer soak stage of the roast. Very interesting; I would NOT have predicted that roast to be the best!