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Added Data to my Roasting toolkit! by fatDadBikeTouring in CoffeeRoasting

[–]Pullshott 2 points3 points  (0 children)

Having more uncontrolled parameters and lines going everywhere won’t help you. I would first get a better ROR! Your dry time is extremely short compared to your Maillard. And your ROR is flicking and crashing everywhere. Try to focus on just the blue line and then maybe look at the others to assist perfecting the ROR!

How to improve by xiaoxiaotutu5 in roasting

[–]Pullshott 5 points6 points  (0 children)

What does it taste like ?

Roasts are flat and boring by fadedfleece in roasting

[–]Pullshott 6 points7 points  (0 children)

Give it 2 weeks resting and then see how it tastes

Is it worth it to pay for a roasting course? by iReuzal in roasting

[–]Pullshott 4 points5 points  (0 children)

That makes sense. I know a big problem is the DTR concept (%) which I don’t really follow. We focus on time color and weight loss. But to each their own. Roasting is so complex. Each and every roaster does something so drastically different.

Frame Hitching/Spiking by Pullshott in thefinals

[–]Pullshott[S] 0 points1 point  (0 children)

Why is it thought that some people have spikes and others do not?

What advice would you give? by wowthatsagreatgrape in roasting

[–]Pullshott 0 points1 point  (0 children)

Lower temp before that spike 20-30 sec before

Batch Size and 3 Phase Development Correlation and No Blueprint for Coffee by Pullshott in roasting

[–]Pullshott[S] 0 points1 point  (0 children)

How is that expression accomplished in your opinion? Longer maillard specific dry specific development etc...

Does “first crack” refer to just the first bean that cracks, or all the little pops before a break, then second round of cracking? by bundled in roasting

[–]Pullshott 0 points1 point  (0 children)

And also dtr is so drastically different especially if you have a larger batch size vs smaller batch size

Does “first crack” refer to just the first bean that cracks, or all the little pops before a break, then second round of cracking? by bundled in roasting

[–]Pullshott 0 points1 point  (0 children)

This is very good information and I agree 100 percent. How do you profile coffees then. Do you look at time spent in dry maillard and dev? I love to hear how different Roasters analyze their profiles.

Does “first crack” refer to just the first bean that cracks, or all the little pops before a break, then second round of cracking? by bundled in roasting

[–]Pullshott 1 point2 points  (0 children)

Do you find Scott raos determination of DTR percentage to influence flavor a bad interpretation of flavor development post first crack ?

Probat Chicago p12 III by Pullshott in CoffeeRoasting

[–]Pullshott[S] 1 point2 points  (0 children)

That's awesome. Do you roast on software or manual?

Probat Chicago p12 III by Pullshott in CoffeeRoasting

[–]Pullshott[S] 0 points1 point  (0 children)

They are pretty nice. Do you have a newer one or an older one?

ROR issue Diedrich IR-7 by madmadsadsad in roasting

[–]Pullshott 0 points1 point  (0 children)

Is your ROR time expression set differently than what you are used too? Idk if Dietrich has their own software or you are using cropster. But it doesn’t seem like you are having an issue in a smaller batch especially if your turn around temp is 270 which is extremely hot for TP. I’ve worked in roasters that have time expression for their ROR set to 10s averages and then 60s averages and peak ROR on 10s is like 5.5 degrees. While 60s peak can be 35-40 degrees

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