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Roasting and bean density!
Hey cool cats, I've done a silly amount of research this morning regarding general roasting approaches to different bean densities... and can't really find any conclusive guidelines. Or moreso I'm finding contradictory guidelines haha.
What would be a good general guideline for roasting different density/altitude beans? I understand it is definitely dependent on the bean rather than exclusively altitude etc, but just looking for more general recommendations.
Some of the info I've gathered:
"Higher grown, smaller bean, SLOWER roast.
Lower grown, often larger bean, QUICKER roast.
Harder bean= slower roast, so it roasts more evenly all the way through
For hard beans, roast with a relatively high initial heat and moderate heat in the final stage of the roast process. Examples: Kenya AA, Guatemala SHB and almost any coffee grown higher than 5,000 feet.
For medium hard bean types, roast these with moderate initial heat and moderate heat in the final stage. Examples: Brazil, Sumatra, Java and most Latin American coffees grown lower then 5,000 feet.
For soft bean types, roast these with low to moderate heat during the entire process. Example: Hawaiian coffees, Caribbean types and beans grown lower than 3,500 feet."
I'm roasting up the rest of my Kenya AA beans today just to tide me over, and not sure what approach.
Both approaches make sense logically (strangely...):
- A harder bean needs higher heat at the beginning to penetrate through so that the inside develops evenly
-A harder bean needs a slower roast, and low temp ramp up so as to make sure it roasts evenly and doesn't scorch the outside
Kenya AA is a more dense bean, so to go P2 profile on my Behmor (ramps up quicker for full heat), or a slower P3-P5 profile...
I had roasted this before but would like some more input as to this aspect (as I was just roasting according to what someone said and not really understanding bean density roasting approaches..).
Any thoughts on soft/hard bean roasting would be great, thanks guys!