I have yet to try the beans but Im thinking I probably pulled them too early? I followed the first roast recipe from Aillio but have trouble hearing the first crack so wasn’t sure when to end the roast.
Could you provide any tips on what you use to decide when to change power/fan/drum? I assume the ROR calculation on the front of the machine is a good indicator?
I am way too much of a noob to answer your questions.
My second non-seasoning roast was with the same bean just a few days ago: Roast World - Cup, grade, and analyze your coffee roasts in depth
Massive bergamot flavor when I did a pour-over 12 hours after roasting. First time in ages I was smacked in the face with a really distinct flavor (I will not miss my Behmor).
Also makes a good espresso as an SO and a fantastic espresso blended 50/50.
I went a little slower and darker than you. I think next time I will try to roast this a little quicker. It’s great to have 9 more pounds of this bean to play with. I’d be interested to hear what you think of your roast after tasting it.
Initially I would say that I get a really strong lemon scent from the coffee. Taste wise it is a lot up front but came out a lot more sour/bitter than I was hoping then not a lot on the back end. I am going to try to get it to about 200 IBTS at 8 minutes and then drop it at 10 minutes at 205 IBTS. Hoping this will get it to develop a bit more after first crack.
it has just begun. will be cupping the tomorrow for a follow up. unfortunately both the mentioned recipes failed for me, as my roasting machine does not like maintaining P8 or P9 and often trips an error. i thought it was just because of the summer. but smaller batches and lower power settings work fine.
If any of the roasts work for you, feel free to comment on that thread your experience. it is completely open. as time goes on, i’ll be posting the best working roasts toward the beginning of the thread. so it will have some organization and no one will have to scroll to find recipes