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Roasting for More Body
MichaelK
Allen, are you familiar with how to do that with a BUNN automatic 3 pot brewer? Slowing down the brew time by a minute would make a significant difference. I am going a little over 4oz to get to the right strength. I think going a bit lighter on the roast to get more body might just be the trick. Trial and error. Adjusting a roast on the fly to make it more compatible with commercial brewer has been a challenge but its a fun one. This is why we roast, right? I'm sure it will all work out. My coffee cup is half full.
 
allenb
My thought in my previous post was to switch to a newer programmable brewer so you could dial in the steep time. As far as options to increase the brew time with your current brewer? The only option I can think of is to swap the spray head out for one with the next smaller hole diameter if it isn't already using the smallest available. Unfortunately, this can sometimes cause the grounds to not fully wet with resulting dry pockets which defeats the purpose. With pulse brew technology you keep full flow but it cycles on and off to slow it down. This way you always fully saturate the bed.

Allen
1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
 
jkoll42
How about bringing them a sample of the coffee from your home setup? If they think that is lacking body then it is their perception of the coffee, if they like it then it's something on the brewing end at the account. At least then you would know what you really have to work on. Reduce variables!
-Jon
Honey badger 1k, Bunn LPG-2E, Technivorm, Cimbali Max Hybrid, Vibiemme Double Domo V3
 
MichaelK
I gave a sample from my home set up and she tried it at her home first. She loved the coffee. That is how I got the business. Its a new store that will open Dec. 1st. Her soft open is tomorrow so I'm sure I'll get feedback about the coffee. This is how I know it may be the machine. I'm going to test a dry process Brazilian that has big body. I'm going to go FC with it and try after 4-5 days rest. I will do that with the Nicaraguan as well. But who knows, if she gets great feedback it will make things easier for me. I just want to be ahead of the game.
 
jkoll42
Well then before you go crazy messing with your roast, figure out what's up with her brew setup. If she has had coffee you roasted and was pleased with it, that eliminates her poor taste and the roast profile right?

That would just leave the brewer, grinder, or water at her business. Am I missing something?
-Jon
Honey badger 1k, Bunn LPG-2E, Technivorm, Cimbali Max Hybrid, Vibiemme Double Domo V3
 
MichaelK
Your right Jkoll. I just don't have the luxury of playing around with her brewer except for the small amount of time that I am there for a drop-off. There must be a way that I can slow down the brew time by a minute or possibly more. I will look for a manual for her machine to see what I can do. Changing the roast may not be necessary at all but I will try anyway. But your right. If she loved it at home, there has to be a way I can emulate that on her commecial machine. This is certainly a learning experience for me.
 
MichaelK
Well it didn't take long! It's definitely the brewer! I can set the pulse settings right in front of the brewer. I totally flubbed this one. I will change it the next time I'm there. Any suggestions of how long I should brew for 12 cups? It still needs to be quick because its a business. I'm thinking 4.5 minutes, almost doubling what it is now.
 
allenb
In all my experience with setting up commercial brewers I found 4 minutes to be the best overall. Going longer did not usually gain much. It will be worth trying 4 1/2 to be sure though.

Glad to hear it's a pulse brew so you don't have to go through the rigors of trying different spray head sizes!

If you have issues with future accounts with the older brewers, here's some informative reading:

http://coffeegeek...amp;Page=2

Allen
1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
 
MichaelK
Thanks everyone. You all have been such a big help. I just did another roast with the Nicaraguan and sped up the overall roast time by a minute. I am drinking it now only after an hour of rest and can taste much more body and acidity. I understand the acidity will balance out in a few days but it definitely has more body. Big difference, not to mention I am preserving more of the origin flavors. Here is basically how it went with a 4 pound finished roast:

12:15 1C
14:30 end 1C
15:15 2C
15:30 pull after a few snaps of 2C

I was worried about uniformity but that was not an issue at all! Still way too early to determine taste after only an hour but I think I have something real nice here after the acidity mellows out. I love trying coffee after only a few hours of rest, but I think around 4-5 days of rest seems the best in general.

Mike
 
Shellback
MichaelK,
I'm new to the forum here, looks like a great group and a lot of knowledge. I roast on a home build BBQ outfit with a 10 lb drum that I built. I typically roast about 7-8 lbs of coffee at a time, and I am currently roasting a Guatemalan bean that I love. Your last reported profile is almost exactly the one I am using for my 7-8 lb roasts. Maybe a minute or two longer on the back side due to the larger roast. I am happy with the cupping of my current roasts, although I completely get your concerns with the occasional lack of brightness, especially as the cup cools a bit.

My issue, which is really for another thread, is temp control.
 
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