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  1. #1
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    ambient temp and bean temp

    I would like to maybe get a discussion on ambient temps and bean temps. How important is the ambient temp when roasting. Isnt the actual importance really on bean temp?

  2. #2
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    There are folks here with a lot more experience in the than me, but I'll give it a shot....

    The ambient temp is important when considering how quickly you want to raise the bean temps. The closer the ambient temp to the bean temp, the slower the roast will proceed. If your ambient temp falls below the bean temp, your roast will stall out. If you raise your bean temp too quickly, you risk "tipping" the beans, or putting small pits in the surface.

  3. #3
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    Hi eldubI try to run a 12 to 13 min. Roast, charging at 390 bean temp (bt)and 480 ambient temp (at)When Im ready to dump (finish), my temps at 1st crack are500 at375 btI dont know but the ambient seems high doesnt it?Your thought or concerns are appreciatedThank you

  4. #4
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    How large of batches are you roasting?

    So far, I have rarely let my ambient temp get up past my finishing temp. (420* to 450*)

    Are you seeing any tipping (pitting) on the surface of the beans after the roast is completed?

  5. #5
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    I am roasting 20 lbs green

  6. #6
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    On what size and make of roaster? 500 degrees seems a bit high. Thirteen minutes is really fast. How does it taste? My roasts are around 18 to 20 minutes.
    "Wine is for aging, not coffee."
    Ken Hutchinson, Starsky and Hutch

  7. #7
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    Thanks for chiming in Topher. I really appreciate your input.

    What difference in the beans' flavor profile would you expect to see between a 15 and 20 minute roast?

  8. #8
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    I've found that if you roast too quickly you don't develop the coffee. You end up with a "grassy" taste. With the 12 to 13 minute roasts...are you getting and even color on the bean? I would imagine that it isn't even..possibly scorched or tipped?
    "Wine is for aging, not coffee."
    Ken Hutchinson, Starsky and Hutch

  9. #9
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    Interesting.....

    From this conversation I'm going to slow my darker roasts down a bit and shoot for 16-17 minutes.

    For my medium/medium dark roasts, the only bean that has a bit of variation in the color after a 15 minute roast (medium dark/ 440*) is the natural processed Ethiopian Sidamo.

    On the other hand, the one attempt I made to take a roast to 460* in 15 minutes ended up tasting scorched. However, brazilian roasted to 450* in the same amount of time tastes great.

  10. #10
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    What brand coffee roaster are you using? What is your drop temp?
    "Wine is for aging, not coffee."
    Ken Hutchinson, Starsky and Hutch

 

 
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