Very interesting und useful informations, especailly the ET-method made me listening. Would like to see full ARTISAN profiles of these coffees translated to my 1kg roaster.
Agreed. What have you found thus far? The ET concept was a great learning curve for me. I started on a Diedrich IR-12 which was large and slow (due to the infrared burners) with little air flow control. Roasting on other drum machines from 300g to 12kg programmed my mind to think of the bean temp probe. However, with time I found that by controlling the ET I could control the BT most effectively. Rather than the former method of always being either 1) predictive (preferred) or 2) reactionary (not ideal). That said, by monitoring: a) Development % b) Weight loss c) Cupping results ... I found I could migrate a 6minute 100g ROEST profile quite effectively to a 10minute 12kg roast profile with strikingly similar results. Honestly the greatest effect I see when migrating profiles correctly is how the coffee ages in 24-48-96 hours. The changes on my ROEST are sometimes more delayed than on the large roaster. Interesting.
Thank you for this enlightening answer! It shows, that I must know much more about my roaster and its probes -location, thickness, reactivity etc. Declining ROR, ratios, flicks and crashes are important symptoms, but only other single parts in the puzzle of success in roasting coffee.
Hi Tobias, great question. My ROEST drum and convective heat exchange is extremely effective for a small mass of coffee. Roasting 50-120g can be done accurately faster than 5-12kg where drum conductive heat is often required. That said, I do roast my espresso and Robusta coffees longer with different profiles. It all comes down to thermodynamics and the ability for heat to accurately reach the center of the bean consistently. If you notice the outside is scorched, you need a lower charge temp or less coffee or more movement of the drum. If you notice the center of the bean is less developed (green) while outside is brown (roasted) then there is underdevelopment. In that case I would use more time or strong heat application. For brewed coffees light roasted, I might roast fast and strong (without scorching or tipping) For espresso coffees I would roast slower and slightly longer to ensure smooth development and easy solubility. Cheers! ~ Adam
![Part-3 SCA Barista Skills [v. 2022-2024] - Coffee Freshness & Roasting for Espresso](/img/1.gif)
Very interesting und useful informations, especailly the ET-method made me listening. Would like to see full ARTISAN profiles of these coffees translated to my 1kg roaster.
Agreed. What have you found thus far?
The ET concept was a great learning curve for me. I started on a Diedrich IR-12 which was large and slow (due to the infrared burners) with little air flow control. Roasting on other drum machines from 300g to 12kg programmed my mind to think of the bean temp probe.
However, with time I found that by controlling the ET I could control the BT most effectively. Rather than the former method of always being either 1) predictive (preferred) or 2) reactionary (not ideal).
That said, by monitoring:
a) Development %
b) Weight loss
c) Cupping results
... I found I could migrate a 6minute 100g ROEST profile quite effectively to a 10minute 12kg roast profile with strikingly similar results.
Honestly the greatest effect I see when migrating profiles correctly is how the coffee ages in 24-48-96 hours. The changes on my ROEST are sometimes more delayed than on the large roaster. Interesting.
Thank you for this enlightening answer! It shows, that I must know much more about my roaster and its probes -location, thickness, reactivity etc. Declining ROR, ratios, flicks and crashes are important symptoms, but only other single parts in the puzzle of success in roasting coffee.
Hello
Thank you for this preview. WHY is in the ROEST so FC early?!? In other roasters the FC is minutes later!?
Hi Tobias, great question. My ROEST drum and convective heat exchange is extremely effective for a small mass of coffee. Roasting 50-120g can be done accurately faster than 5-12kg where drum conductive heat is often required. That said, I do roast my espresso and Robusta coffees longer with different profiles.
It all comes down to thermodynamics and the ability for heat to accurately reach the center of the bean consistently. If you notice the outside is scorched, you need a lower charge temp or less coffee or more movement of the drum.
If you notice the center of the bean is less developed (green) while outside is brown (roasted) then there is underdevelopment. In that case I would use more time or strong heat application.
For brewed coffees light roasted, I might roast fast and strong (without scorching or tipping)
For espresso coffees I would roast slower and slightly longer to ensure smooth development and easy solubility.
Cheers!
~ Adam