This mornings roast.

Dry_bean.

My usual 750 grams of green in the Coretto, consisting of 640 g of Yirgicheffe and 110 g of Kapi Royale Robusta.

13 mins to rolling first crack, dropped the heat back and pulled the roast @ 19 mins  225

cosmic_couple22

Sounds good but where is the picture we need evidence. Using the roast designer Db it would suggest at a FC time of 13 mins,  to  get the most out of your beans the maximum development  of 25% would give a drop time of 17:20  giving 4:20 of development. In no way am I criticising your roast you have a bucket load of experience, we all like our coffee the way we like our coffee. In the interest of experimenting though since this is a common roast you do, I would be interested in if you were able to try hitting those numbers with a similar bean colour/temp finish whilst maintaining a slowly declining rate of rise ad see what the difference is in the cup, if any good or bad. Blind taste it with a friend or two (never any shortage of friends at my place when I need coffee tasters) What do you think, happy for you to tell me to crawl back to my roastery too Chester

Dry_bean.

on 1420776047:

Sounds good but where is the picture we need evidence. Using the roast designer Db it would suggest at a FC time of 13 mins,  to  get the most out of your beans the maximum development  of 25% would give a drop time of 17:20  giving 4:20 of development. In no way am I criticising your roast you have a bucket load of experience, we all like our coffee the way we like our coffee. In the interest of experimenting though since this is a common roast you do, I would be interested in if you were able to try hitting those numbers with a similar bean colour/temp finish whilst maintaining a slowly declining rate of rise ad see what the difference is in the cup, if any good or bad. Blind taste it with a friend or two (never any shortage of friends at my place when I need coffee tasters) What do you think, happy for you to tell me to crawl back to my roastery too Chester

G'Day Chester, guess there's the rub, at 17.20 the roast would have been far to under developed for me, years of roasting weekly have taught me what I like, and yes my results are very repeatable (to my palate) which may or may not be as refined as some. I guess the anal retentive types would suggest I'm slack, however at the risk of repeating myself, I like my results, and would back them against majority of commercial products, having said that, I guess we all tend to look at our own kids through rose coloured glasses.

cosmic_couple22

Absolutely agree with you at 17:20 on current profile heat input you would be underdeveloped, for the experiment to work you would have to maintain a higher heat input to hit your benchmark numbers and bean colour at the 17:20 mark.  It was just an idea to help evaluate the roast designer tool. Cheers Chester

Dry_bean.

on 1420776047:

Sounds good but where is the picture we need evidence.

Here tis.