Starting to get back into it - what I learned recently

Kelsey

I haven't had much chance to roast in the last couple of months and I've had the good fortune to have some exceedingly nice beans donated to me in my time of need.

I've had a couple of jabs at roasting, but for the first time ever with the KKTO, I've been bollocksing them up.

And I think I've figured out why....

I haven't been using the KISS principle.

I've been trying to burp the roast in the leadup to first crack, dial back the temp, ramp it up again, extend 2nd crack.... the works.

But I've been doing it without the benefit of data - that is, I'm making assumptions and trying to control the roast when I don't have enough data to go by to make that attempt.

Tonight I just went back to basics. Warmed the KKTO. Drying cycle for the beans. Then second star on the right and straight through to second crack. The only burping it got was to have a quick look inside.

And for the first time in a while my beans are looking good again.

Until I can build my permanent roasting station with data-loggers and all the rest, I'm not going to bother with getting overly complicated with roasting.

I'm just going to keep it simple, stupid!

Brett H

Data schmarta... just do it mate.  For we the home roasters the really important thing is to not stall the roast and to cool quickly.  After that use your taste buds to decide duration and volume sweet spot for your setup.  I love that as a home roaster every batch can afford to be slightly different and the rigidity of commercial uniformity and standarisation can be relaxed.  I like to think of it as a substitute for fishing... now that I no longer go fishing.  Sure I'm fairly certain of getting Bream and Whiting every time I roast but now and then I land a big Jewfish!  You're spot on with KISS... how was the Kalistat Blend?

derrilex

Great to hear Kelsey. Back to basics. Personally, I would even bother with data logging, temp profiling etc... leave that to the big boys that can't afford variation. Just more horse poo to corrupt a otherwise simple and enjoyable pastime :thumb:

Kelsey

That was a Kalistat blend? No wonder I thought it was friggin awesome. It hit all my fun buttons. What else was in there?

Koffee_Kosmo

on 1346931182:

I haven't had much chance to roast in the last couple of months and I've had the good fortune to have some exceedingly nice beans donated to me in my time of need. I've had a couple of jabs at roasting, but for the first time ever with the KKTO, I've been bollocksing them up. And I think I've figured out why.... I haven't been using the KISS principle. I've been trying to burp the roast in the leadup to first crack, dial back the temp, ramp it up again, extend 2nd crack.... the works. But I've been doing it without the benefit of data - that is, I'm making assumptions and trying to control the roast when I don't have enough data to go by to make that attempt. Tonight I just went back to basics. Warmed the KKTO. Drying cycle for the beans. Then second star on the right and straight through to second crack. The only burping it got was to have a quick look inside. And for the first time in a while my beans are looking good again. Until I can build my permanent roasting station with data-loggers and all the rest, I'm not going to bother with getting overly complicated with roasting. I'm just going to keep it simple, stupid!

Learn to work within the limits or your roaster Weather you decide to use a thermocouple or your 5 sences the design lends itself to roast well every time Roasting can be very rewarding but because it's a fresh product it changes with the - season , storage conditions , moisture content and age when roasted Also different designs of roasters will produce different results What I have found out about the KKTO over the years is that it's often not practical to emulate other types of roasters  , as it has it's own way of doing its job without fuss So just roast for pleasure KK

Kelsey

Good advice KK!

Brett H

on 1346994997:

That was a Kalistat blend? No wonder I thought it was friggin awesome. It hit all my fun buttons. What else was in there?

25% Finca El Carmen 35% Java Kalistat 25% Blue Buttocks 15% Ethopian Djimmah :thumb:

Lacehim

on 1347014545:

25% Finca El Carmen 35% Java Kalistat 25% Blue Buttocks 15% Ethopian Djimmah :thumb:

Was this what we had today Kelsey?  If not, then what was it!  I liked it!

Kelsey

No, that was the Finca Liquidambar - got that one on special from Beangreen for $8 and is another of the ones I wish I'd bought more of. That roast was ok, but I think I pulled it a little too soon. At the very least I'm not as happy with it as I've been previously.