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Roasting TIME question help.
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Netphilosopher
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Joined: 14 Jan 2011
Posts: 1,602
Location: USA
Expertise: Just starting

Posted Tue Aug 27, 2013, 12:01pm
Subject: .
 

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Killovicz
Senior Member


Joined: 10 Sep 2010
Posts: 29
Location: Copenhagen
Expertise: I love coffee

Espresso: Gaggia :)
Grinder: Vario Home
Vac Pot: Moka Pot
Drip: AeroPress Sucks
Roaster: Custom Made Roster
Posted Tue Sep 3, 2013, 1:07am
Subject: Re: Roasting TIME question help.
 

faster Said:

Question I have: Is Time Critical?

Posted August 26, 2013 link

This is my personal opinion

Timing and temperature is very critical!! Try to shag a temperature probe i your roster, such that it penetrates the beans at all times!

04 min aprox. 135 C AT LEAST 120 C, drying period, some might argue for a higher temperature but not the timing! If drying happens to quickly the end product will taste grassy, however if it takes to long you loose plenty of flavor! Such that if you dry for 2min longer you loose AT LEAST 50% of flavor -->> personal opinion!!

08 min aprox. 185 C First crack begins.

10 min aprox. 200 C First crack peeks.

12 min aprox. 205C First crack ends, the been develops complex flavors, acid evaporates and/or turns into bitter/spicy flavors.

14 min. End of roast: 205C city, 210C city+, 215C full city.

Stick to city or city+,  use full city only as worst case scenario! If the been taste sour at city, city+, then change the been mate :),,,

Good luck mate :), it ain't easy... BUT IT PAYS OFF :D
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faster
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Joined: 27 May 2013
Posts: 86
Location: France
Expertise: I live coffee

Espresso: Rancillio Silvia-PID
Grinder: Rossi RR45
Roaster: Homemade drum roaster
Posted Wed Sep 4, 2013, 5:31am
Subject: Re: Roasting TIME question help.
 

Killovicz Said:

This is my personal opinion

Timing and temperature is very critical!! Try to shag a temperature probe i your roster, such that it penetrates the beans at all times!

04 min aprox. 135 C AT LEAST 120 C, drying period, some might argue for a higher temperature but not the timing! If drying happens to quickly the end product will taste grassy, however if it takes to long you loose plenty of flavor! Such that if you dry for 2min longer you loose AT LEAST 50% of flavor -->> personal opinion!!

08 min aprox. 185 C First crack begins.

10 min aprox. 200 C First crack peeks.

12 min aprox. 205C First crack ends, the been develops complex flavors, acid evaporates and/or turns into bitter/spicy flavors.

14 min. End of roast: 205C city, 210C city+, 215C full city.

Stick to city or city+,  use full city only as worst case scenario! If the been taste sour at city, city+, then change the been mate :),,,

Good luck mate :), it ain't easy... BUT IT PAYS OFF :D

Posted September 3, 2013 link

Thanks for encouragement :-)

I try to respect the times as close as possible, hence my question...

Unfortunately I can't fit a probe into the drum, because everything turns.
I have an analog probe in stovetop popcorn popper, but it measures ambient air inside the popper, a bit slow... (Still waiting for a digital one)

I ran into a problem with too fast roasting, FC=5-6 minutes, that resulted in beans that smelled and tasted grassy as you say above. That was with the PC-Popper. The drum roaster-opposite problem...temp not high enough, so I lowered batches to 150 grams and all is good...1st crack~9-10 minutes...

I used to like dark beans, but found that espressos all tasted same, bit too strong, not much flavour. Now I'm roasting to around ~City/+, makes a lot of difference in Silvia and I'm starting to greatly appreciate different variety of beans.
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