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  1. #1
    Junior Member
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    Oct 2011
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    Roasting Kona estate with Diedrich 5 lb

    Hi all, I've been roasting 5 lb batches of Kona on a Diedrich. I've got the roast to a point where it takes about 14 minutes to get to a city roast with the first crack happening around 10 minutes and dropped at around 14 minutes before the second crack arrives.
    The roast is started at 450 deg, temp bottoms out around 200 and tops out around 450 right at the drop.
    Can anyone shed any light on improvements or am I about on track?
    So far no one has said they hate the coffee I'm selling.

    cheers

    Ron
    Last edited by bigislandbeans; 10-24-2011 at 07:07 PM.

  2. #2
    Member
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    Jan 2008
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    Ft Lauderdale
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    What size Diedrich are you using? I do Kona all the time on a Diedrich 24k and 450 drop temp/finish temp would be way too high.
    So I guess it depends on the size roaster your using?

    If yourself and people do like what your putting out thats a good thing though!

  3. #3
    Junior Member
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    Nov 2011
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    excellent roasting idea. i surely will try it some day.

  4. #4
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    Personally that seems a bit fast...you get to about 410 in 14 minutes? I would try dropping it a wee bit lower. Kona has such low acidity you don't want to roast it too dark. If you do try roasting a bit longer at lower temps...let someone who hasn't tried your previous batches taste it. I find that people get used to something even if it isn't right. Case in point..I used to roast for a casino. A customer ordered a "capp-a-cheeny" I made a cappuccino for the guest who took one sip and said,"yuck! You did something wrong. The "capp-a-cheenys" at circle K don't taste like this! Let us know if you try it out.
    "Wine is for aging, not coffee."
    Ken Hutchinson, Starsky and Hutch

  5. #5
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    Oct 2011
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    Excellent, thanks for the advice. I lowerd the starting temp to 410 on my last roast and reduced the overall amount of temp through the roast and dropped it at about 16 minutes at 420 or so. I think it's better and I'll try lowering that even a little more although I'm concerned about baking the beans. But It tastes smootheer and everyone who's purchased from the last roast thinks it's the best yet.
    I'm actually in Kona right now taking in the coffee festival. Tough life here!

    cheers

    Quote Originally Posted by topher View Post
    Personally that seems a bit fast...you get to about 410 in 14 minutes? I would try dropping it a wee bit lower. Kona has such low acidity you don't want to roast it too dark. If you do try roasting a bit longer at lower temps...let someone who hasn't tried your previous batches taste it. I find that people get used to something even if it isn't right. Case in point..I used to roast for a casino. A customer ordered a "capp-a-cheeny" I made a cappuccino for the guest who took one sip and said,"yuck! You did something wrong. The "capp-a-cheenys" at circle K don't taste like this! Let us know if you try it out.

  6. #6
    Junior Member
    Join Date
    Oct 2011
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    6
    Excellent, thanks for the advice. I lowerd the starting temp to 410 on my last roast and reduced the overall amount of temp through the roast and dropped it at about 16 minutes at 420 or so. I think it's better and I'll try lowering that even a little more although I'm concerned about baking the beans. But It tastes smootheer and everyone who's purchased from the last roast thinks it's the best yet.
    Oh, I'm roasting on a 5 lb capacity Diedrich.
    I'm actually in Kona right now taking in the coffee festival. Tough life here!

    cheers

    Quote Originally Posted by topher View Post
    Personally that seems a bit fast...you get to about 410 in 14 minutes? I would try dropping it a wee bit lower. Kona has such low acidity you don't want to roast it too dark. If you do try roasting a bit longer at lower temps...let someone who hasn't tried your previous batches taste it. I find that people get used to something even if it isn't right. Case in point..I used to roast for a casino. A customer ordered a "capp-a-cheeny" I made a cappuccino for the guest who took one sip and said,"yuck! You did something wrong. The "capp-a-cheenys" at circle K don't taste like this! Let us know if you try it out.

  7. #7
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    I would stop at where you are at now...I haven't used a diedrich in years...but 16 minutes and temp should be good on your roaster. I think if you drop it any more you will probably "bake" it. Glad it worked out for you
    "Wine is for aging, not coffee."
    Ken Hutchinson, Starsky and Hutch

 

 

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