My first post on here. I’m pretty new to roasting with a Bullet and I need a little guidance with my roasts. I roasted three different beans yesterday, with very similar roast profiles and they all ended up very similar, bland, kind of grassy, cardboard like results. Two were Brazlilan and one Ethiopian. I have attached the second Brazilian roast. Any thought or pointers? Thanks in advance.
I am very new to the bullet, but have roasted on a nucleus link for about 200 batches so take this with a grain of salt or maybe even wait for other more experienced with the bullet to reply. But it seems to me your end temperature is very low and your ror over the roast was pretty low especially at the end. I would think going with a little higher preheat would help give the roast more energy and a better ror and get you to a better end temperature.
I agree that a higher charge temperature can help. Grassy notes are generally a sign of under roasting.
I can’t imagine that you are getting to 1C at 179C. I roast batches similar to yours and consistently get to 1C at 195-200C. Have you cleaned your bean probe and ITBS sensor lately? Grassy often indicates under roasted beans. With 23.7% development your beans should have been at least Full City or Full City +. Visually does that appear to be the case?
Quickly, because I have little time. The profile you’re seeing here is displaying the BT as the main probe. If you look at the roast on Roast World, you’ll see that the temps are OK. The only thing that comes to mind now is that you’ve tried it too quickly, and maybe some days of rest will help. I hope you’ve seasoned your drum properly. Other than that, give it some time, and the taste will change. By the way, how did you try the coffees?
Yes, I’d say they were at least Full City. I will clean the probes again, but they didn’t look bad a few roasts ago.
I bought the roaster used, so the drum has a hundred or so roasts on it so far. I tried the coffee with an Aeropress after 24hrs. Maybe I will give it some time. Just seems strange that I keep getting this grassy, bland taste with all of my roasts.
I have to roast 2 batches and get to the theatre on time, so I’ll be brief. Aeropress after 24h, hard no. Only 2 ways that can eliminate co2 and have something of a taste after that short are cupping and Turkish. Cupping 1/18 0.055g coffee for 1g water. Turkish 1/10 1g coffee 10g water.
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455g batch size, bean probe 179 degrees is too low. If it’s not a problem after cleaning the bean probe and ITBS sensor, the point where the first crack should be thought of at 190 degrees or higher.
The grass flavor is a negative taste that comes out when it’s not roasting well.
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