Nicaragua Esteli - Nueva Esperanza

We targeted a City+ roast for this Nicaragua to focus on the almond and cocoa powder flavors in the coffee. This meant a final roast temperature of only 426 degrees with an average roast time of 15:30. The batch size this week was slightly smaller than normal which accounts for the quicker roast. Also, the profile this week involved only raising the heat once at the seven minute mark and then bringing it back down around ten minutes and 380 degrees. First crack was a bit more violent than what we've been seeing lately so the color we desired developed before the thermoprobe read 430.

Hi Josh, Great job at the

Hi Josh,
Great job at the cupping event yesterday!
General question: what is the normal drop temp and whether you adjust for different beans, which ones at what temp and why? i have been using 250 for all beans as the drop temp and it seems to work for me. tried higher like 350, but did not like the results. curious to find out if you have any comments.
ramp rate: how do you determine what ramp rate and at what point to use for different beans. is it used to accentuate certain aromatics?
george

Phil, You are totally

Phil,

You are totally correct and my charge temp. is normally more around 300 degrees. When I add the beans the temp drops to below 200 for a few seconds and then starts climbing up. Sorry I gave you misinformation.
Hope you didn't waste too much time or coffee trying to follow my strange instruction, I'm still a newbie to roasting terminology.

Peace,
Josh

Hmm...I attempted a few

Hmm...I attempted a few batches of this Nicaragua today. Your charge temperature of 185 degrees seems really low. Is that 185 degrees F as measured on your bean mass probe? I would have to shut off my San Fransiscan (between batches) and wait 45 minutes for the temperature to get that low. Then as soon as I applied the min. gas pressure I would fly right by it. I'm charging between 280 and 300 degrees F on the bean mass probe is that too high? Does charge temp matter?

Thanks again for your feedback Josh!

Phil

Thanks for the details

Thanks for the details Josh.

By "turn around point", I mean the lowest temperature that the bean mass probe reads (after charge) before it starts to increase.

Thanks!
Phil

Phil, 1) Charge temp. was

Phil,

1) Charge temp. was about 300 degrees.
2) Gas was set at 1/4 to start.
3) Turn around point is 185 degrees.
4) At the 7 minute mark the bean temp. was 310 degrees.
5) First crack was around 12 minutes.
6) Air flow on the Probat is pretty set so I didn't do much there.
7) We liked the results quite a bit, so I wouldn't really do much different.
8) Environment temperature may have dropped slightly, we don't have a very accurate way to measure that, unfortunately.
9) Your roast times sound fine for that size batch.
10) Wrinkles and coffee are like wrinkles and people, some coffees develop them like crazy and they last longer into the roast and some don't, or they disappear pretty fast. This week's coffee has crazy wrinkles and was roasted longer than the Nic. so, visual appearance can be a tricky way to assess roast level.

Hi Josh, Thanks for the

Hi Josh,

Thanks for the great profiling notes! I purchased both green and roasted of this coffee, and I think the roast you did is very nice (and I’d like to try to emulate it on my little San Franciscan 1 lb roaster). If you’d be so kind I have a few Q’s:

1) What was your charge temp (Bean Mass Probe Temp & Environment Temp)? Although I suppose I would charge at a lower temp with only a half-pound batch, right?
2) From 0 to 7 minutes what was your gas at? (i.e. full heat, half heat, etc.)
3) Did you increase the gas at the turn-around point? (from the notes above it looks like you didn’t)
4) What was your temp/time at the 7 min mark when you raised the gas? What level had your beans developed at this point? (i.e. early yellow?)
5) What was your time to the start of first crack?
6) Did you play with air-flow at all?
7) Were you happy with the roast, or would you have gone into first crack softer to have the probe read closer (to the typical City+) 430/435 at the drop?
8) Did your environment temp (not bean mass temp) drop toward the end of the roast or did it stay the same / slowly increase?
9) I’m roasting only half-pound batches so I assume that my roast times will be quite a bit faster. Does between 8 and 9 minutes to first crack, and 11 to 12 minutes total roast time make sense to you?
10) Just looking at the beans they are quite smooth (and almost wrinkle free) I would have speculated that the roast was light full city. Am I off base here? Does City+ usually have a more wrinkled appearance? Or is the appearance of this roast typical for a City+ roast?

Feel free to answer any or none of the above questions. People always tell me that I ask too many questions ;-)

Thanks!
Phil