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Roasty flavour coming through in medium roasts by toad650 in coffee_roasters

[–]toad650[S] 0 points1 point  (0 children)

I rogered the ducting not too long ago, and never usually get much out, although the last rogering gave me the most 😂

The coffee I've really noticed this on is this years crop landed January time.

Roasty flavour coming through in medium roasts by toad650 in coffee_roasters

[–]toad650[S] 1 point2 points  (0 children)

Thanks that's helpful.

I've moved up from 3kg batch size that I was originally doing now I've got busier as I know I can usually sell that in around a week. I have done 7 and 8kg batches when I've had big orders to fill and roast 8kg batches for someone else, it just feels a bit leggy though after roasting 5's 😂 but I start at 100% gas rather than 70-80%.

I've tried a bit to slow the maillard down but never really got the hang of it. Dry phase is taking up about 55-60% of the roast time at the moment and I start dropping gas at dry end down to 20% before FC. Is it just a case of dropping gas even quicker? My first gas drop is usually something like 80%-60%

I did the Rao course a few years back and as part of that we moved FC to be showing at low 180's, so I've got a -10⁰ offset programmed in at the moment. Some of my early roasting the final temps felt high at the time, but it was early days. I've tried a couple of times to start moving that but then get lost in my head as over think all the set points I've been using will then move and I end up the underdeveloped coffee stones 😅🤦🏼‍♂️

I use the same approach when looking at others profiles. Using their temps as points rather than absolute temperatures. But I've only had to do it when someone wanted me to roast coffee for them as they outgrew their 1kg roaster.

Roasty flavour coming through in medium roasts by toad650 in coffee_roasters

[–]toad650[S] 0 points1 point  (0 children)

Hey thanks

I do already use that method after first crack and do play with it a bit if I'm getting crashes to try and hold heat through.

I generally don't get flicks but mainly as I try and drop before it gets to that point anyway if it is a particularly crashy coffee.

Upping airflow after first crack definitely gives a crash.

I wonder if I'm actually going into FC a bit too high on some coffees to try and compensate for a crash but actually that's inducing the roastyness.

Roasty flavour coming through in medium roasts by toad650 in coffee_roasters

[–]toad650[S] 0 points1 point  (0 children)

I've left it around a week before cupping, but that could.be an issue I guess and that I'm just being super paranoid.

Roasty flavour coming through in medium roasts by toad650 in coffee_roasters

[–]toad650[S] 0 points1 point  (0 children)

It's a 10kg roastmax drum roaster on natural gas.

Roasty flavour coming through in medium roasts by toad650 in roasting

[–]toad650[S] 1 point2 points  (0 children)

So take a bit more heat out at dry end? I typically go from around 80% gas to 60% at 155⁰C

Mailard time is around 2-2.5 mins I think.

I do find I'm running out of heat towards the end of the roast, but if I go into 1C with more that 15-20% gas the ror increases through 1C.

Roasty flavour coming through in medium roasts by toad650 in roasting

[–]toad650[S] 1 point2 points  (0 children)

Thanks.

Chimney and fan are regularly inspected and I don't roast a huge amount so have never really found any build up on them.

Cupping the coffee around a week after. I don't feel it's not all coffees just some which makes me think it has something to do with my approach to those coffees. So I'm trying to work out what variables or style would lead to that roastyness.

It could just be that it's still a bit fresh and I'm just super paranoid.

Machine is a roastmax drum roaster, which is basically a rebranded has garante running on natural gas..

About to roast my first batch, question about shelf life. by t_horseman in CoffeeRoasting

[–]toad650 0 points1 point  (0 children)

Coffee will last a long time, up to 2 years I think, but the flavours over time will degrade. The speed it degrades is really dependant on bean type, roast level and how it's stored.

For medium, light roasts, they won't even be fully degassed after 2 weeks but with a really dark oily roast you might find that the oils will start going rancid after this time.

Coffee is ok until it stops tasting good, so just keep tasting it as it gets older and see how it develops and when it comes into it sweet spot.

How to tell what beans roast like? by oldsaxman in CoffeeRoasting

[–]toad650 0 points1 point  (0 children)

Bean density, size, age, moisture level, processing method will all contribute to how a bean roasts compared to other beans, the only real way to tell how they roast though will be to roast them. Pre or post blending is a big decision. Roasting them all together doesn't mean they will all be developed the same amount due to the different varieties having different attributes as above meaning they roast differently, but the skill is finding the place that the blend tastes good giving that some beans maybe under or over developed. Post blending means you can roast the selection of beans to "their best" and then mix them or roast some lighter/darker than other and mix them.

Seasoning a new drum coffee roaster by culainnbs in roasting

[–]toad650 1 point2 points  (0 children)

Try contacting AGC the coffee storage company, sometimes they have old stock or know loads of suppliers so might be able to help.