I'm looking to hire someone to teach/help me to find the best roast profile for the 3 types of coffee that grow on my farm in nicaragua. I live in LA, but but could go anywhere in so cal with my Behmor for a roasting lesson. Please contact me if you're in
Can some of you guys talk to your experiences with roasting dry and wet processed coffees on the GC? I find, and it makes sense, that the dry-processed coffees move faster on the GC and I am able to produce more complex flavors than with wet-processed coffees. How do your roasting profiles change when comparing dry to wet-processed? Also, do you decrease the batch size for the dry?
No Gene, but -with my fluid-bed roaster there is a big difference. Not because of the heating method, electric HK element, but because my roaster leaves all the chaff in the roasting chamber. With wet processed beans and some dry processed I can roast up-to 500 grams at a time. However, some dry processed bean chaff is so large and abundant it tends to clog the RC's exit air ports, so I must roast smaller size batches with certain dry processed beans.
Other thing I've noted:
Wet Processed bean moisture is less variable than dry processed,
usually at 11-12%.
Some dry processed beans such as Panama Natural Elida are among the best available.