I’ve been roasting for a little while on the bullet v2 and I have began to question my methods (once again). I’m striving for the perfect cup and constant improvement and it’s an endless uphill battle. I find that with most beans I can easily get what I’m looking for, but I have a Brazilian pulped natural that is playing hard to get…
I will attach my roast curve along with times and temps. It’s current profile is fruity with good acidity, but lacking in body which means anything past a 6 oz flat white all of the interesting flavor gets lost… It can often taste flat and I’m trying to change my roast curve so that I retain the fruit and the acidity (a little less is okay) and increase the body so that it’s a richer more flavorful cup when made into a latte.
any ideas how I would approach this with this roaster?
Just noting that this graph wasn’t as smooth as usual near the end, but it turned out better than my profile I was following, so I thought it’s best to work from here.
I have been using the bean temp probe as my primary input as this is most similar to commercial roasters, everything is always very clean inside so reading are accurate. I find if I use IBTS the beans come out way darker than the temp suggests which is why I don’t use it… FC started around 194/195 which seems high as it doesn’t give me much room to develop the beans and stay in a medium roast. this batch dropped at 205 degrees and same thing again… fruity, mildly acidic, but lost in milk, this bean shouldn’t be like that but cant figure out why? Am I hitting it with too much heat? not enough heat? too long? too short? Just seems like a rich sweetness is not present, but I know this bean has that potential, I just cant figure it out on this roaster… any help or advise would be appreciated.