Roast Profiling Guidelines

Roast Profiling Guidelines

·         好的生豆才能烘出好的熟豆，garbage in, garbage out. 

·         Drying times ：ignore(subtract) time the BT is under 200F of profiles. (95℃以下的時間不必計較)

• 烘炒咖啡豆的三個階段

1.    95~145℃--  drying phase (95 to 145℃ bean temperature (BT)), 

2.   145℃~FC-- first ramp (145℃ to the first crack (約 198℃ BT), 

3.    FC~dump--  finishing ramp (FC to the end of the roast). 

Profile time proportion(三個階段的時間比例)：

l General proportion of 4:3:3 (Drying : ramp to 1C : 1C to EOR).

l the proportion is more important

 another_jim wrote:My feeling is that it is the proportion of time spent in each phase of the roast that is more important that the overall time. If I use a 3/3/3 profile (warmup, ramp to first, and roast finish) on my air roaster, and a 4/4/4 on my drum, the results are usually very much the same.
如果我的熱風烘豆機 用3/3/3的時間比例，而我的桶式烘豆機用 4/4/4的時間比例，其結果應是非常接近相同的口味。

Rate of rise (RoR) Roast Profiles (Write-In) :

l Never should the RoR become negative (BT decreasing).

1.      Drying stage：

l ignore(subtract) time the BT is under 95℃ when looking at profiles.

l 17~23℃/min  climb, depending on the coffee.

l 在達到約 145℃時，預先降低火力，將溫度維持於150~160℃之間 緩升，觀察豆子顏色由淡綠轉亮綠色，當亮綠色逐漸轉白色時，表示豆溫約在150℃，這時式催火上一爆的時機。(hottop roaster 說明書)

l 乾燥段是必須的，但不要太長以免變成”烘焙”，以我而言大約用3分鐘。脫水時間太長時，芳香化合物將不會生成，風味將變為平淡並有些許燒焦味

l  I had read a report or three on a web forum that elongating the drying time had its benefits.  THE NEW PROFILE Here's what I now do:

l I'm giving up on tight 4-minute drying times as well, as grassiness is distinct. Flavors have opened up considerably when the early roast phases are given more time to develop. 

2.      300℉ to first crack：

l 催火上一爆，慢速進一爆。

l for an increase of 16-20°F (9~11℃)/min  throughout this stage.

another_jim wrote:

I'm always on full brake going into the first crack(在進入一爆前我會剎車全踩), since I'm switching from the fast ramp to the first to the slower finishing ramp. I've had nasty, grassy results going through the first crack fast and then braking; so now I always brake before it starts.

3.      First crack to end (the most critical stage)：4~5°C(緩升)

0:00 = 392°F (200°C) / beginning of first crack:
0:30 - 400°F (204°C)； +4°C
1:00 - 408°F (209°C)； +5°C
1:30 - 416°F (213°C)； +4°C
2:00 - 425°F (218°C)； +5°C
2:30 - 434°F (223°C)； +5°C

l   from start of first crack until end of roast must be at least 3 minutes.

l   第一爆開始到結束烘烤”這段時間實在是非常非常的重要，我大概抓4.5~5分鐘。在我的14~15分鐘的烘烤過程裡，很少有達到第二爆的。2.5分鐘時間太短風味甚差。

l   我的烘豆曲線大同小異，但是仍有些許差異。我會變動熱量供應已改變到達第一爆的時間；至於第一爆以後，不管是否到達第二爆，我大概會維持多於4'30"而又少於 6'00"。

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-)

Drying phase ramp up

by Fullsack on Mar 08, 2009, 1:05 am

farmroast wrote:I have changed my approach and have been liking the results. Lower and slower ramp to 300f BT. Ending up with a lower ET at 300f BT. At about 285f BT I'm increasing my heat input much more making a steeper ramp 2nd leg but still ending up with about the same ET at 1st crack. I did a city+ roast of Ethiopian Bonko DP and pulled a shot yesterday with the Cremina. Sweet and totally fruit jammy, the lemoniness was just right. By far the cleanest, most balanced, lighter DP roast I've pulled.
cheers,
farm

Ed,
I was just getting ready to start this thread when I saw your post. Nice observation.

I changed my drying phase method from a low charge temperature and slow drying ramp up, to a higher charge temp and faster ramp, hitting 300 degrees at 4 minutes. The results were a poorer tasting roast. The other problem created by the high ET charge and fast drying phase ramp was bean color often seemed to go from a greenish yellow to a light brown without ever hitting bright yellow.

by cfsheridan on Mar 08, 2009, 1:18 am

My observations to date have been similar to yours--worse taste with roasts where the initial ramp to 300°F was less than 5 minutes.

by Fullsack on Mar 08, 2009, 1:31 am

The ideal time for the drying phase is going to be bean specific, the same may go for charge temp. Shorter ramp time for the dryer beans, so I wouldn't use time as a guideline, but rather use the bright yellow bean color. To make the point clearer, I should have stated slower ramp to bright yellow staying under 300 degrees bean temperature.

by farmroast on Mar 08, 2009, 1:39 am

Depending on bean, my general approach now is the darker the roast the shorter the time to 300f and the higher charge temp. Conserving more moisture for the darker roasts only. Extra drying and lower charge temp. for city+ or lighter

by draino on Mar 24, 2009, 11:05 am

Jim et al

You are right. I am getting these flavors in my C to C+ roasts, but not in the same roast. My darker roasts may be covering up these flaws.

I have developed the habit of trying many different coffees rather than trying different roasting methods/profiles and I think this is my downfall.

The general guidelines I have been following are:

• Don't stall the roast.
• Don't go too quick (e.g. < 10 minutes)
• Don't take too long (e.g. > 18 minutes)
• Try to have 3-4 minutes between end of first crack and start of second crack.

I guess I am looking for advice on fine tuning roasting profiles for light vs. dark roasts and hard vs. soft beans (high grown=hard?=Kenya/Central America....low grown=Sumatra/Brazil=soft?)

Also, sorry for changing topics, but in my hours of lurking this is one of the first threads which details drying times and charge temps and the effects on flavors.

Thanks, Dave

bvwelch

#6  Posted on 03/31/2009 08:37

 

You asked about times and phases-- you may get a lot of different answers-- all of them are probably correct, even though they seem contradictory... 

Here is what I hope is a general guide--

0) grab two cheap kitchen timers. One will be used to track the overall time of the roasting process. The other will be used to keep you mindful of each phase, in case you are reading a magazine. :-)

1) get the beans up to around 300 degrees F as quick as you can-- nothing much happens to the beans below this temp. Set timer for 5 minutes.

2) reduce heat, let the beans 'dry out' for a minute while keeping the temp around 300. timer = 1 minute.

3) try to 'ramp up' your beans at a rate of about 20 to 30℉/min  (at most), until you reach about 375 degrees. set timer for 1 minute, note rise in temp, adjust heat accordingly. repeat.

4) reduce your heat such that you 'ramp up' at a rate of no more than 10 degrees per minute. set timer for 1 minute, adjust heat accordingly. repeat until you decide roast is done.

Take notes-- what went right, what went wrong, what you'd like to do different next time. Scribble your notes down -- tidy them up later.

Wait at least 5 days. Grind coarsely, taste hot, taste medium, taste cool, while reviewing your notes.

Have fun!