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Target temperature profile for new roaster
PacoTacoMeat
What temperatures do you aim for for drying, caramelization, and development phases for light, medium, and dark roasts? Im just trying to get an idea of what to shoot for.

Im new to roasting. I have a heat gun/flour sifter (8 cup) setup.

My HG allows setting temps from 125 to 1300 deg F in 10 deg increments.

I have a temp probe directly over heat gun nozzle and another probe angled into beans on top of strainer.

Ive been trying to read about different profiles and trying to summarize (based on bean temps).

::

Drying phase:

*Heat for 3 mins taking up to 300 deg for light & med. 4 mins for dark roasts. Ends at 300 deg. Try to keep b/w 200-300 deg during this phase.

*Beans turn from green to yellow. Green grass smell. When beans are yellow, phase is done.

.

Caramelization phase:

*300-385 deg F.

*Yellow to brown bean. Hay/straw, wheat, oat smell.

*3 mins for light, 3:30 for medium, 4-5 for dark.

.

Development phase:

*Starts at 385-400 deg with FC. Should reach FC within 7-12 mins.

*2 mins for light, 3 mins medium, 4 mins dark.

*Should be about 15-25% of total roast time.

.

Stop roast at:

*385-410 deg F for light.

*410-428 deg F for medium.

*428-445 deg F for medium dark.

*464-492 deg F for dark.

.

How does this info sound?
renatoa
This is one of my former posts, close enough to what you asked, but values are in Celsius degrees:

https://homeroast...post_71476
jkoll42
To keep things as simple as possible here is my basic profile. These temps are pretty accurate bean mass temps so your temps may differ depending on where you have the probe etc.

3 minutes Drying
Ambient to 300F

4 minutes Maillard
300-400F

About 4 minutes Carmelization
400F-End of roast

First crack hits around 400-410F depending on bean density and moisture level
Second crack around 440F
-Jon
Honey badger 1k, Bunn LPG-2E, Technivorm, Cimbali Max Hybrid, Vibiemme Double Domo V3
PacoTacoMeat

Quote

jkoll42 wrote:

To keep things as simple as possible here is my basic profile. These temps are pretty accurate bean mass temps so your temps may differ depending on where you have the probe etc.

3 minutes Drying
Ambient to 300F

4 minutes Maillard
300-400F

About 4 minutes Carmelization
400F-End of roast

First crack hits around 400-410F depending on bean density and moisture level
Second crack around 440F


Thanks for your response! To clarify, you mean:

1-3 mins: drying
3-7 mins: mallard
7-11 mins carmelization?
renatoa
Caramelization is one of the reactions in the Maillard phase, known also as browning.
Caramelization starts at around 170C/338F, then about 350F the sugars are burnt and start develop the bitter taste.

Maillard starts about 150C/300F and lasts until FC, which signal the start of next phase, development.
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