Fast Roast vs Slow Roast: Brazil and PNG
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- Опубликовано: 8 фев 2025
- Profile experiment with a fast and hot roast, vs low and slow roast on two different beans, a Brazil Mogiana and Papua New Guinea. Roasts completed with a Fresh Roast SR540. Special guest Rob Pirie of Cedar Ota Coffee helps me taste, much thanks Rob!
Rob's cupping video:
• HOW TO CUP COFFEE - Ta...
Heck ya dude!! I truly appreciate you allowing me to join in! I almost feel bad at how critical I was now! Lol This was fun man and I am anxious to see other experiments you may come up with. Thanks again for this opportunity buddy!
No worries, it's hard to get honest feedback sometimes. I appreciate that you took it seriously. Also it helped me with some blind spots and got me thinking on ways to improve. Let me know if I can return the favor.
@@keithpoolehomecoffeeroasti489 will do brother!
This was really helpful. I ended up here because my Brazil Mogiana traditional roast on Fresh Roast SR800 with stock extension tube was flat. I guessed a shorter/faster roast would help but it's helpful to see that confirmed in your experience. I'm going to go try this next (the shorter/faster roast).
Awesome video. Good job reaching out to Rob Pirie for the cupping. Thanks.
So awesome man, I appreciate you doing this!
Thank you!
what a cool idea! Really great of Rob to do the tasting for you, good to have an expert making the calls on which were better tasting, and other subtleties about the flavor. So it looks like the Papua NG befitted from the longer roast, whereas the Brazil was tastier with a shorter roast.
Hey Keith, I really enjoyed this video. I've watched several of Rob Pirie's videos and he is someone whose opinion I trust. I have an SR540 with the stock extension tube and I kinda have a basic rule of starting with fan 9 and heat 1. My reasoning is I'm trying to hold off the dry end (yellow) until the 4-minute mark. Sometimes it happens quicker, but I really want at least 3:30 for dry. I DO sometimes have to change settings to produce more heat heading toward the 4-minute mark but I usually do that by increasing the heat setting. After I achieve the dry end, I just watch and smell the roast while striving for 1C anywhere from 6:30 to 8:30 depending on the bean. After 1C I like to try for a light-medium development. This is where it gets dicey. Of course the "dicey" is where the fun is. Roasting on a fluid bed hot air roaster can definitely be a challenge. Keep up the good work.
Great vid. 👍
Great video! I just received my new SR540 after having my Nesco recalled. I’m trying to get some good ideas regarding roast profiles since the Nesco was just a one-button press style. This was a very insightful video.
Thank you, good luck!
Great video, love the test! This video is a year old now. I’m new to your channel. Since you made this video, have you upgraded to a sr800 a s/or added an extension tube and res tested your theory? I’m really curious about the slow vs fast using the more powerful sr800 and extension tube. By the way, I’ve never found a Brasil bean I liked. I’m not sure what it is about it.
No just have the 540. I do have a couple of roast chamber extensions. I'm not sure it would make a difference in this example.
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Great video, thanks for the content. Have you noticed any correlation between bean density and slow/fast start results? In my roasting (SR800 with extension tube ~8oz batches) that the denser the beans the more they seem to benefit from a drawn out drying phase, where as the less dense beans often seem to do better with a faster/hotter start?
Usually I find dense beans can take a good amount of heat early on.
@@keithpoolehomecoffeeroasti489 Interesting, I wonder if batch size contributes to the difference? Either way, time to roast some coffee and test it out :)
@@DaveLorimer More dense solids are better conductors of heat in most cases.
So which profile did you conclude produced the better Brazil? 6 minute?
I preferred the fast Brazil. Of these four choices I'd say fast Brazil and slow PNG were my favorites, but if I tweaked the fast PNG, probably that would be my favorite, based on its core flavors and vibrancy. It was close but a little underdeveloped in this batch.
Wooow that's a slow roast? i spend almost 23 minutes bringing my beans up to 400. i am learning stuff. Ok weird so i went about this same style test and came to the opposite conclusion, I heat my beans in stages holding at 212F 7 mins drives off water-340F 3mins-/remove chaff/ 375F 6 mins makes them yellow and 390F 5 mins turns them brown. then crank the heat to 550F and roast until they reach a minute past first crack. Then i crash them on an aluminum defrosting tray which cools them to room temp in less then 1 minute. This set up was developed to improve consistency of bean colour. Temp measurements are taken on the outside of my ceramic roaster. and that was the only way i gotten a full develop flavour.... Imma go roast at 550 the whole way and see what happens.
Can't get SR over 411° no matter how I play with the fan, even at 6. I lower fan settings when the temperature stalls out. Is that correct?
At 411 I barely hit first crack. If at all! Maybe that's why my coffee tastes so bad :(
No it shouldn't be that low. Try a different outlet like the one in your kitchen where you plug in a toaster. You can run without beans, chaff lid on, and go down to fan 6 power 9, check the temp after 3 minutes. Then compare to the original outlet. If you are already using kitchen then maybe it's the house wiring or roaster is bad.
@@keithpoolehomecoffeeroasti489 hmm..I.was using an indoor outlet and outdoor with the same results. I will do the test you recommended. In the meantime, did you read my post about the pour over problem? Too much has? Beans need more time to cure? French Press is okay. Haven't tried siphon.
I'll try that, Keith. I think I can hit 440-450 if I lower the fan speed early on. Or I could start at a lower power setting and gradually increase it, before I start lowering the fan...thanks for replying - I really appreciate it.
After 3 min 390°