Having a small problem with a Brazil Daterra that appears to be interior scorching. I have conducted trials with an extended 1st stage out to 6 mins, a slower profile to FC, high and low charge temperatures and lower end of roast temp - but still having trouble. Even considered it as a cooling problem at end of roast and used an extra fan to knock it down even more quickly - no effect.
It appears in the cupping sometimes as an "ashy" taste as if it is over roasted or scorched with a too high a charge temp. But the outside of the bean looks pretty good - even roast, generally no tipping, rounded edges, no external scorching and a good development to the "flat side".
I am roasting on a older 2kg Has Garanti (drum roaster) - it has no adjustment for airflow.
The profile I am using and previously had some success with and generally seems to work:
Charge: 155C (311F)
End of Dry: 150C (300F) @ 5-5:30
First Crack: 203C (397F) @ 9:30
End of Roast: 218C (425F) @ 13:00
I have been going easy on the heat slowly ramping it up after 2:30 reaching max after the reaching yellow (150C/300F) Reducing heat from 1:30 prior to FC and maintaing an even gradient with low gas from FC to drop.
I am occasionally getting the same effect with a Brazil Cerrado.
Coming towards wits end - tried a whole matrix or solutions and variations - I am convinced it is "operator error" and there has to be an easy solution to consistently get a good result on the Brazil.
Any suggestions?
It appears in the cupping sometimes as an "ashy" taste as if it is over roasted or scorched with a too high a charge temp. But the outside of the bean looks pretty good - even roast, generally no tipping, rounded edges, no external scorching and a good development to the "flat side".
I am roasting on a older 2kg Has Garanti (drum roaster) - it has no adjustment for airflow.
The profile I am using and previously had some success with and generally seems to work:
Charge: 155C (311F)
End of Dry: 150C (300F) @ 5-5:30
First Crack: 203C (397F) @ 9:30
End of Roast: 218C (425F) @ 13:00
I have been going easy on the heat slowly ramping it up after 2:30 reaching max after the reaching yellow (150C/300F) Reducing heat from 1:30 prior to FC and maintaing an even gradient with low gas from FC to drop.
I am occasionally getting the same effect with a Brazil Cerrado.
Coming towards wits end - tried a whole matrix or solutions and variations - I am convinced it is "operator error" and there has to be an easy solution to consistently get a good result on the Brazil.
Any suggestions?
