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Simple Profile for my Freshroast
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allenb |
Posted on 11/14/2013 8:17 PM
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Administrator Posts: 3858 Joined: February 23, 2010 |
Early this week I got the urge to do some small fluidbed sampling of a fairly wide ranging stash I've built up lately. My 1 lb gas drum is producing some very nice coffee but I wanted to see if a fluidbed might coax some different delicate notes than what I'm getting in the drum. So, I broke out the Freshroast-plus8 and Fuji PXR4 with SSR which powers up the heat side of the Freshroast and wired everything up. I dropped the thermocouple down through the lid's chaff screen and low enough to just be visible in the glass. I decided to try a completely different approach for a profile instead of the usual variations on the 4-4-4 or 5-4-3 and instead wanted to try something I'd heard someone else do and who reported great results. The profile: Fast, full heat till 150 F bean temp then end up at 230 by minute 2. From there go 22 degrees/minute rate of rise straight line up to 15-20 seconds into first crack then 10 degrees/minute rate of rise to end of roast which I ended at just past a city roast (425 F on my setup) (First crack started at 405 F) So far I've done two roasts, a Nicaraguan and an El Salvador and both came out with a super heavy, creamy body and floral notes that were not nearly as evident from my larger drum batches. This profile takes the beans through the drying and browning phases at one rate of rise and then dropping to 10/min for finishing the roast so it's an extremely simple profile but for some reason it's producing better results for me in the Freshroast than any of the many complex profiles I've tried over the last few years. So, if you're getting marginal results with any of your coffee's in your fluidbed, try this one and see how it does. All of my cupping of these roasts has been done the day after roasting. For those using a ramp/soak PID controller, here's how I programmed it: ramp 1 160 F, 0 min, soak 0 min (this takes it full throttle to 160 then tapers to reach 230 F at 2 minutes) ramp 2 230 F, 2 min, soak 0 min ramp 3 410 F, 8 min, soak 0 min (adjust this temp to be just into 1C and if your 1C is way off mine then you might have to tweak the other times to maintain 22/min. ramp 4 450 F, 4 min (takes you from just into 1C to finish at 10/min. Just kill the heat with a switch between controller output and SSR when you want to end the roast.) Allen 1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
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Airhan |
Posted on 11/14/2013 11:09 PM
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1/2 Pounder Posts: 228 Joined: September 29, 2013 |
Have you thought about trying that same profile on your drum roaster to compare the new profile on different machines?
Aaron
"Grind it like it did you some great injustice!"D.L.Clark |
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allenb |
Posted on 11/15/2013 8:16 AM
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Administrator Posts: 3858 Joined: February 23, 2010 |
Actually I hadn't but since you've mentioned it I'm going to give it a shot. With the lack of tight turns it will be easy to pull off in the drum. I'll report back with results. Allen 1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
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oldgearhead |
Posted on 11/15/2013 9:55 AM
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1 1/2 Pounder Posts: 1128 Joined: February 10, 2011 |
Allen, I can complete a one-pound load of Panama Boquete in 10.5 minutes, with an air-temperature of 620?F, ET 46?F (ambient), in my spouting-bed roaster. However, I must roast it at 550?F PV (hot-air-temperature) for 12 minutes, with FC at 10 minutes instead of 8 minutes to get the 'graham cracker' sweetness. Recently, I've stopped adjusting the heating element during a roast and I'm only adjusting the air-flow to control the BMT. I'm beginning to understand how very small changes in the process can make big changes in the flavor... Edited by oldgearhead on 11/15/2013 10:04 AM No oil on my beans...
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Ringo |
Posted on 11/15/2013 10:25 AM
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Pounder Posts: 474 Joined: January 14, 2010 |
allenb I am watching this closely too see what you come up with. The differences between a drum flavor profile and air roaster flavor are hard for me to understand. I get a different flavor with the same roast profile just does not add up to me.
All you need in life is ignorance and confidence, and then success is sure. Mark Twain
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snwcmpr |
Posted on 11/15/2013 11:54 AM
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1 1/2 Pounder Posts: 925 Joined: March 03, 2011 |
OGH, the one variable I do not monitor is air. That would explain some variations (in flavor) I have not been able to explain. Thank you for reminding me of that. A Kill-A-Watt in the receptacle would give me something to write down though. What I have been doing is just keeping (trying) the height of the beans the same, and adjusting the heat. Ken in NC --------------
Backwoods Roaster "I wish I could taste as well as I wish I could roast." As Abraham Lincoln said "Do not trust everything you read on the internet". |
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tamarian |
Posted on 11/15/2013 9:53 PM
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1/2 Pounder Posts: 320 Joined: January 21, 2012 |
Allen, at what temps is the first and second cracks on this roaster?
Wa'il. 1 Kg PID'ed gas-fired fluid bed roaster, GS/3MPS, K10F
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Airhan |
Posted on 11/15/2013 10:07 PM
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1/2 Pounder Posts: 228 Joined: September 29, 2013 |
Allen, any chance the El Salvador you're roasting is the honey process from happy mug?
Aaron
"Grind it like it did you some great injustice!"D.L.Clark |
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allenb |
Posted on 11/15/2013 11:43 PM
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Administrator Posts: 3858 Joined: February 23, 2010 |
Quote First has been hitting at between 402 and 405 F 205.5 C and 207. Allen 1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
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allenb |
Posted on 11/15/2013 11:46 PM
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Administrator Posts: 3858 Joined: February 23, 2010 |
Quote Airhan wrote: Allen, any chance the El Salvador you're roasting is the honey process from happy mug? Yes, El Salvador honey process from Happy Mug. Have you been using this? Allen 1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
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Airhan |
Posted on 11/15/2013 11:59 PM
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1/2 Pounder Posts: 228 Joined: September 29, 2013 |
I haven't been using it, I did get some in the mail today though, my first purchase from Happy Mug. How do you like it?
Aaron
"Grind it like it did you some great injustice!"D.L.Clark |
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tamarian |
Posted on 11/16/2013 2:15 AM
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1/2 Pounder Posts: 320 Joined: January 21, 2012 |
Allen, how about second crack? Is 450F just before 2nd, or just into it?
Wa'il. 1 Kg PID'ed gas-fired fluid bed roaster, GS/3MPS, K10F
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snwcmpr |
Posted on 11/16/2013 7:22 AM
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1 1/2 Pounder Posts: 925 Joined: March 03, 2011 |
+1 for Happy Mug. Ken in NC --------------
Backwoods Roaster "I wish I could taste as well as I wish I could roast." As Abraham Lincoln said "Do not trust everything you read on the internet". |
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allenb |
Posted on 11/16/2013 10:44 AM
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Administrator Posts: 3858 Joined: February 23, 2010 |
Quote The last ramp setting of 450F is only that high for there to be headroom well above my final bean temperature. I kill the heat via my SSR input control switch when bean temp is around 425 to 428 F typically. I'm not sure where 2nd crack would occur with this setup. Allen 1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
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allenb |
Posted on 11/16/2013 11:04 AM
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Administrator Posts: 3858 Joined: February 23, 2010 |
Quote Airhan wrote: I haven't been using it, I did get some in the mail today though, my first purchase from Happy Mug. How do you like it? I like it a lot! Being a semi washed (aka, honey processed) you have to go easy on it with a gentle ramp but it seems to handle a fairly quick first crack to finish. It has a lot of character with spice and very subdued floral notes. It shines when taken just past 1st crack and I haven't taken it any further yet. Allen 1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
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tamarian |
Posted on 11/16/2013 11:27 AM
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1/2 Pounder Posts: 320 Joined: January 21, 2012 |
Quote allenb wrote: Quote The last ramp setting of 450F is only that high for there to be headroom well above my final bean temperature. I kill the heat via my SSR input control switch when bean temp is around 425 to 428 F typically. I'm not sure where 2nd crack would occur with this setup. Allen So to duplicate this profile, you go steady just into first crack, then stretch first crack for 3 minutes, then let it slow down for a minute? Wa'il. 1 Kg PID'ed gas-fired fluid bed roaster, GS/3MPS, K10F
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allenb |
Posted on 11/16/2013 11:56 AM
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Administrator Posts: 3858 Joined: February 23, 2010 |
The profile is as you stated, straight through into 1st crack (a few seconds) but at that point the next ramp segment kicks in giving you a 10 degree F per minute rate of rise through end of roast. So in my case, the last ramp segment starts at around 410 F and end of roast has been around 425-428 which is only giving me 2 minutes or less after 1st crack to finish. I haven't tried doing a slower 1st crack to finish with this profile but would be worth trying 3 minutes to see if it would be a little sweeter. Allen 1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
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allenb |
Posted on 11/16/2013 12:59 PM
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Administrator Posts: 3858 Joined: February 23, 2010 |
Quote So to duplicate this profile, you go steady just into first crack, then stretch first crack for 3 minutes, then let it slow down for a minute? You asked about slowing down for a minute at the end. No, sorry if my earlier posts were implying that but nothing but the 10F/min rate if rise from just into first crack to end of roast. When I flip the SSR kill switch I'm in the cooling mode in the RC. Ever since hearing Ken (snwcmpr) was using a faster first crack to finish rate of rise (20/min), I've been playing with faster finishes and I've not tasted any diminishing of sweetness at all but have noticed more complexity and definition both with fluidbed and drum. Ever since reading Boot's articles about the necessity of stretching first crack to finish I never until recently ever went less than 3 min if I could help it. I would be interested to see if others besides Marshall Hance (endlesscycles), Ken and myself are finding this to be the case? Allen 1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
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tamarian |
Posted on 11/16/2013 1:31 PM
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1/2 Pounder Posts: 320 Joined: January 21, 2012 |
I tend to use "regional" profiles, and brewing profiles (drip, espresso, espresso with milk). But will mix things up when I get a new bean and give it as many sampling profiles as I can, when I have the time. Otherwise, I'll give it a best guess profile. Lately been using 5-3-4 for Ethiopians, and getting sticky sweet shots of espresso out of it. Not sure if it's the profile, or the recent crops from Yirgacheffe (Konga/Kochere/Gedeo etc.) Would love to hear about your results comparing the roasts of the drum and fluidbed. Wa'il. 1 Kg PID'ed gas-fired fluid bed roaster, GS/3MPS, K10F
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allenb |
Posted on 11/16/2013 1:55 PM
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Administrator Posts: 3858 Joined: February 23, 2010 |
Yeah, I forget that many of us are roasting for espresso and not just for brewed coffee so I should qualify what the roast is intended for. I'm pretty sure with the high probability that acidity will be enhanced with the faster finish that this may not be optimum for espresso but might be worth a try to be sure. I'm headed to the drum for test #1 with a 12 oz batch of El Salvador Cerro Las Ranas Honey Processed Allen 1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
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allenb |
Posted on 11/20/2013 7:36 PM
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Administrator Posts: 3858 Joined: February 23, 2010 |
Ok, I've been drinking the drum roasted El Salvador since the 16th having roasted it using the same "simple profile" as I used in the Freshroast and the results are excellent. It's got better definition and a little more body. The profile isn't radically different from many of the other drum profiles I've been using since converting my 1 lb'r to gas but is a much straighter line from mid 200's F bean temp to 1C and a little quicker finish. Yesterday I ran a batch of Papua New Guinea through the Freshroast using the profile and this produced a very surprising outcome. I had been avoiding this coffee due to some odd, under developed tastes but this morning I was floored by what I tasted. The coffee had zero trace of the under developed taste, was very complex and full bodied with a tiny bit of apricot and some delicate floral notes. For what I thought was the worst green offering of the year it turns out to be the most interesting and enjoyable cup. I think I'll be using this profile often! Allen 1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
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Airhan |
Posted on 11/20/2013 11:20 PM
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1/2 Pounder Posts: 228 Joined: September 29, 2013 |
Wow amazing results Allen, I can wait to try this out for myself. I'm going to have to wait awhile because I did a presentation for my chemistry class and brought in a bunch of samples I roasted this morning (just to look at). Now I have a little stockpile of coffee to last me for a week and a half (by my estimates). It's really fascinating how little changes in the roast produce big changes in the cup. Aaron
"Grind it like it did you some great injustice!"D.L.Clark |
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