Getting to a medium roast

Coffee Talk
1

I seem to be having a hard time getting more of a medium roast. A local roaster suggested that maybe I am getting to first crack to fast. Does that suggest I should be utilizing a lower charge temp or starting with a lower heat setting? Roasting 465 gram batches. Bean is from Brazil

Any feedback would be awesome

image
image1319×545 94.5 KB

2
Summary of my own thought process hidden here

419F is 215 Celsius.

Your green weight is 465.

Your drop temp is 412 F which is 211.11C

% loss is 13.3

I aim for about 15% loss when shooting for a medium. However I also see that your development time was 2:24, which is obviously rather long.

Based on these observations, I believe your preheat is too low and your drum temp is too high. (see recipe suggestion in postscript)

During the beginning of your roast your beans are “storing” heat which will be expelled later and will result in more energy (heat) being released during development (after 1C).

I explain more here:

Hope that helps and isn’t too much.

David

P.S.

specific recipe suggestion for moving forward
  1. Preheat to roughly 270C=518F
  2. Begin at P7 until I-ROR dips to about 20 (about 1.5-2 minutes), then go to P8.
  3. Initiate F3 around the time yellowing begins.
  4. When 1C begins, leave the settings until about 30-45 sec into dev time, at which point go to P7 and F4
  5. about 1:15 go to P6
  6. continue until you reach about 225C=437F
3

@centralkycoffee Thank you!

A few questions:

  1. Would roasting at 500F+ for a bean that is
    grown at lower altitude cause scorching?

  2. Do you find that raising your temp after first crack causes a spike in ROR or a flick?

  3. I was confused by the drum being to hot but needing to increase charge temp. Wouldnt that indicate my charge was to high?

I still have lots to learn, thank you for feedback :slight_smile:

Adam