快炒與慢炒---FC至出豆段

Coffeengineer’s Profile

Coffeengineer 7th May 2009#23

I am settling on a profile to FC that is similar –

我有一個類似的PROFILE

l   slower during the first drying phase較緩慢的升溫至150℃ (phase 1:from starting heat to 150℃)

l   then then get to just under FC quickly ，almost as fast as possible (20℃/min towards FC) 以最快的速度由150℃提 溫至接近FC(第一爆)

l   almost stopping just short and allowing the centre of the beans to catch up with a 2 min 1C/min ramp , before the ramp thru FC @ around 4C/min。
   在即將以 4℃/min 通過FC前，我會降低 溫升速率至1℃/min約2 min ，讓豆心溫度跟上來

l   say 10C/min from there(FC) up into SC then cut.

l   from 150℃ to just before SC (phase 2).

*The phase 1 is tweaked for moisture content then get to just under FC quickly - infact this leg is where the highest power requirement in a roast is and limits batch size, so there is a tradeoff between batch size and max dT/dt here.

Typically I am going for 20C/min heading towards FC (end of phase 2) but i am almost stopping just short and allowing the centre of the beans to catch up with a 2 min 1C/min ramp before the ramp thru FC @ around 4C/min, recent testing showing finishing quite quickly works well, from there up into SC then cut, quite quickly. *Depends upon the bean. Still early days for me at present. Nearly finished characterising my roaster.Understanding the chemistry is going to help with knowing which knob to twiddle to fix a problem, and hopefully which way to turn it. :)Cheers,
Eric  

Re: profile to FC  Dimal Mal

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-)