Very cool, I had early on looked up a Rob Hoos user profile, but did not find the roast hustory available, but now that i am more familiar with this site, was able to see that Rob has many public roasts:
looks like Rob is experimenting with higher airflow. Some of his roasts are at F10, but without context, tough to say what it means. but his later roast looks somewhat normal other than starting high fan and going less and less as the roast goes on. sort of the opposite approach to conventional wisdom, but also seems to make a lot of sense, in that the convection would be more intense, but also might not be hot enough to burn the beans. that volume of air might really move the beans along, and then as the roast needs more heat, the airflow is at a more contained level, but not nothing either.
Interesting to see how the pros do it. Like the roast curve from Sweet Maries was wonky looking, but it won some award.
@jpndemir do you have a roast profile based on your super duper simple basic which you mentioned before ? a profile which you tried and i can use at overlay/replay where you can say you have had good taste.
Currently i am dissapointed because i fired 10kg of beans and i would say all espresso where bad (baked and sour) → not drinkable, like hell #sometimes i am aksing myself what the problem is, maybe the machine itself or normally the person in front of it …
Therefore i am searching for a basic profile to use and playing with that. not more than 350g because i want to limit firing my beans into hell
Normally I understood that FC should be at 9min… in my case with your roast profile as basis I had to wait until 10:48 … is that also the case when you are roasting with your super duper basic profile ?
At which time / temp. have you dropped the coffee out ?
The “SDSB350”-recipe is just my way of using what CoffeeMinds Morten Munchow was talking about in the “get to know your roaster” part of his talks. I am not saying that this is the correct way to use what he says, I just decided that this is the way I want to use it.
I try to fiddle with the roast as little as possible DURING. Instead I cup and tweak a recipe after.
This way I know what is being affected by what changes instead of chasing my tail doing on the spot corrections and not being able to repeat.
If you wish to speed up the time to FC then set a higher PH or P setting and step down at each stage as appropriate(IBTS 170 and IBTS 190).
Most of my recent roasts have been a form of the SDSB350.
For larger batches I go to a PH of 250c or more and start at P8 or P9, step down at IBTS170, step down at IBTS190 and if the bean is being a bad bean I add another step down at IBTS200.
As of now I have not been doing fan adjustments but am slowly working toward that.
Drum will stay at D9 until I get convinced otherwise.