Green to roasted weight

[eldub]

When we get in a new supply of beans I like to roast a test batch to a few different levels by pulling samples with the trier and cooling them down quickly in the freezer. I do like to let the lighter roasts degas for a couple of days before cupping, so I'll usually pull big enough samples to allow for immediate cupping by myself and then again in a few days when our cupping panel convenes. This process allows me to find the sweet spot of every batch of beans with input from others.

 

[Redswing]

Eldub, I'm definately going to be using your pulling samples from the trier method. Can't believe I've never thought of that! What a great way to get multiple roast level samples from one roast.

 

[peterjschmidt]

Eldub, I'm definately going to be using your pulling samples from the trier method. Can't believe I've never thought of that! What a great way to get multiple roast level samples from one roast.

I'd ask eldub if he feels it would require a certain size roaster, hence a decent sized tried, to pull that off. The trier on my 2 kilo roaster just wouldn't do. I never weighed how much is in each pull of the trier, but if it took 5 pulls and perhaps a full minute to get enough to cup, it wouldn't be much help. During some stages of the roast the temps are rising fast enough over a minute that I don't think it would be representative.

 

[Ronc23]

I also have a 1lb Dietrich roaster and have a similar concern with getting enough of a sampling at a certain time/temp! Of course it's anew machine for me and I'm still getting used to it. What would be an adequate sampling size for cupping?

 

[jj0189175]

This is great dialogue....I did have a question on when you should cup your samples. Is there a typical period (24 hours) one should wait to get the full flavor?

thanks!

As a complete newbie just starting to think about roasting his own beans, what do you do with the beans directly after the roast? Do you put them right into a vented bag upon cooling, or keep them somewhere else?