smatty1 wrote:
"Intense fruit and chocolate flavors,papaya, fruit punch, dried apricot, brandy, bittersweet.
Ok....so I got intense chocolate and bittersweet, but where is all the exotic flavor?
The green beans smelled really fruity and exotic and I was really excited to roast this one, so I'm a little disappointed and perplexed...

If you want to post the particulars of your roast profile and the brew method with quantities, someone may have an idea how to boost something a bit.

John Despres wrote:

...Anyway, my point is enjoy the coffee in your cup, keep roasting, keep trying, and keep posting.

Most importantly, have fun!

John

John Despres wrote:
Hmmm, using the same profile, I might pull it a minute earlier. Or if you want to try another profile, instead of 482F, try 476F for 3m, 450F to finish. This will stretch the time before second begins and may draw out those flavors you're looking for.

When was first crack?

French press makes some pretty awesome coffee. Are you using roughly 10 grams or 1 tablespoon per cup? Perhaps your cup of coffee is a little thin? This is a recent discovery of my own, about which I'll post soon enough. I had lots of help here on HRO... More soon.

I think B|Java is correct; Tom has the million dollar taster. Sometimes I find his flavors, sometimes I don't. I think those, what I call lesser flavors, the dried fruits, and jam, are there, but I have to roast to find them.

I'm using a Gene Cafe and Tom's cupping with beans from his Probat sample roaster. Tom's actually cupping coffee and I'm making a cup of coffee. The differences are varied so I doubt we'll get the exact same flavors.

Given my own shortcomings and lack of experience, I doubt I'd get the same flavors Tom does even if I were slurping the same coffee from his cup. With my own spoon, that is...

Anyway, my point is enjoy the coffee in your cup, keep roasting, keep trying, and keep posting.

Most importantly, have fun!

John

gene wrote:
Great point. Tom is using a Probat and Tom's goal is is cupping, not enjoying a great cup of coffee, unlike us mere mortals. Hmmmm.
John , very deep and very true. You bring me back to earth again.
Have to modify my thinking yet again as I strive for taste nirvana in my roasting.

gene

smatty1 wrote:
I think I'll try that alternate profile and see how that works.
First crack with this profile is pretty consistent @ 17.5--roughly 2 mins in to the 482 stage.
I fill my blade grinder about half way for a half french press. I could probably be accused of making too strong of a cup:)
....Another question on that alternate profile:
Given the conversation we had about the gene cafe heating up slowly and just going straight to max heat instead of in increments, would that alternate profile look like this:
300 for 5
476 from 19.5--16.5
450 to finish
My gene has probably never hit 482 and is probably closer to 476 in that max stage anyway.....IF the thermometer is accurate.....which brings another question. How accurate IS the temp readout on the gene?

John Despres wrote:



s1, The thermometer is pretty accurate as far as I can tell. I once drilled little hole in the chaff collector for a thermometer of my own and it seems pretty accurate. The temperature reading is from the heater end of the machine. There's a sensor in the exhaust end for overheating purposes. I hope I don't have them backwards...

Do you start with your timer at 30 minutes? If so, my math says you reached first at 12.5 minutes into the roast. Seems about right with typical variables in mind. I have to do the math because I use a count up timer and not the countdown timer on the machine. The countdown timer is for presetting and letting the roaster finish itself which I never do.

Here's how I'd approach this one. I use the drum cooler for just a couple minutes to round out the roast and more complete chaff removal. And I base everything on when first crack begins.

For FC+

226 grams into the preheated drum
300F for 5m of warming/drying
Bump to 476F at 5 minutes
Drop to 450F at 60 seconds into first
Drum cool at 2 minutes after completion of first
External cool after 2 minutes of drum cool

OK, now I'll go out on a limb not knowing your roaster... Final weight will be 188 grams. If I pull that prediction off, I'll be thrilled.

I'll roast some of the Limoncillo today using this profile and see what I get.

For another bean I'd choose a different high. For instance, I roasted some Monsooned Malabar yesterday and I think I set my high at 469F. It's a much softer bean. First crack was about 12:15 on the count up timer if I remember correctly.

John

John Despres wrote:
A profile named after me... I'm honored and flattered. Thank you I hope it helps.

John