Steve_01 wrote:
Hello Fresh Coffee Regarding cupping using a slightly lighter roast, coarser grind and an infusion pot...I wasn't trying to say i want to test every coffee i ever make using this method. ....
Yes I understood that, I was simply offering background info into who does what and why ! For most people it has nothing to do with testing and faults, its just another way of enjoying good coffee 😉 For the rest of it, you've posed an impossible question because everyones equipment, tecnhiques and expectations are different, requiring a different set of parameters....which is why (commercial) coffee roasting is a profession usually preceded by a lengthy apprenticeship. If you then change the equipment, you have to relearn what you thought you knew.....so the temperatures and parameters you mentioned are not something standard that someone writes ina book and hands to someone else to follow like a recipe...it doesnt work like that. The simplest example to give you would be.....that we could take the same greens and put them in 2 identical roasters, drop the greens in to each at a different drum temperature, roast each to a different profile, and you will end up with a different time and drop temperature for each. Then you have to cup them and make a judgement call on which you thought was better, run with that set of parameters, and vary them one way or another in subsequent roasts to see what happens.... The drum temperature (your example 220 degrees) is not bean temperature which is what you should be plotting to see what kind of profile you are causing by roasting at a drum temp of 220 in YOUR machine, and if you roast a "good" coffee for 19.5 minutes under normal commercial conditions, it could be said you have "cooked out" many of the goodies for the sake of smoothing the result in the cup. In any case, whether or not any particular roaster can keep a stable 220 degrees drum temp throughout depends very much on the burner / burners... also directly affects the rate of ramp up of bean temperature throughout. Too many variables affected by type & set up of equipment.....it is not linear and "simple" as suggested in your post 😉
Steve_01 wrote:
.....I have been told coffee gets roasted at between 200 to 250 degrees celsius. But it seems to me, 200 degrees is not hot enough, and 250 degrees is too hot. ...
Depends entirely on the equipment and the profiles the roaster devises to suit THEIR greens in THAT equipment. ................... And someone else may tell you......everything I've written here is nonsense Depends on the individual, the circumstances and their experiences. Ergo:
Steve_01 wrote:
.... Is one of these methods preferred over the other, or is it all just down to personal preference yet again. ....
I will say (and pretty much noted above already) I dont think there is much joy in increasing "roasting" time over your previous 19.5 min batch time, however a very wise old roaster once said to me (in response to a question that I posed): "....You try..." 🙂 Hope that helps.
