Bake-resistant profiles


#1

Since we don’t have numerical data from the IKAWA home related to the baked defect as defined by Rao, I go by flavor deterioration. For me a very baked roast is one whose flavor deteriorates from the beginning to the end of each sip, and additionally from the beginning to the end of each cup, and on top of that the whole bean loses flavor and aroma much faster as does the ground. Often the first sip will be great, and every bit from there gets steadily worse.

These roasts I’m posting have the opposite effect. They’re honestly a touch harsh for the first few days. Then it starts to mellows and takes weeks to reach peak flavor. Its like the flavor and aroma goes through the same progression in months that baked coffee goes through in days. This actually may not be as convenient for many IKAWA users. For example, I like to rest light roasts for a few days, grind them, and rest the grounds up to ten days before drinking. I also tend to develop slightly past city without reaching medium which I think increases the need for rest. Anyway, the upside is that the flavor holds up really well, be it throughout the sip, the cup, or the life of the bean. (It improves the consistency even more when I remember to stir my mug or pot.)

This is for a Colombian Castillo natural light roast:
https://share.ikawa.support/profile_home/?CAESEOvPHRdDvUYMlhXy2R9XmKkaCEFkZSBCb3NzIgUIABD0AyIGCIABEKgMIgYIrgMQzRAiBgjlBxCcEiIGCM0LELgSIgYI2RAQkxIiBgjRIRD2EioFCAAQ0AEqBgjOCRDAASoGCNEhELkBMAE6BgipJhDdAQ==

And the same Colombian as a medium:
https://share.ikawa.support/profile_home/?CAESEMts25Z9WEzbso3A1TdsdKoaCEFkZSBEYXJrIgUIABD0AyIGCIABEKgMIgYIrgMQyhAiBgizCBDJEiIGCNkQEJkSIgYIkR4Q4RIiBgiVLBCWEyoFCAAQ0gEqBgjBChDEASoGCJUsELUBMAE6BgjtMBDZAQ==

Washed Ethiopia Hambela Hassan
https://share.ikawa.support/profile_home/?CAESEMfs29rkGUNPpLawaQ+aPyMaEUhhc3NhbiBUb3RhbCBCb3NzIgUIABD0AyIGCIQBEM0MIgYIogMQmBAiBgjkCBDMESIGCPgSEK0SIgYI4R4Q6RIqBQgAENABKgYIxwkQwwEqBgjhHhC8ATABOgYIuSMQ2gE=

Mexican Natural San Antonio:
https://share.ikawa.support/profile_home/?CAESEKqaR1A/w0iPhwehDMdyPsMaDEFudG9uaW8gQm9zcyIFCAAQ9AMiBgibARC9DCIGCJoDEIIQIgYIhwoQmBEiBgjuEBD1ESIGCOIeEO4SIgYI2CYQxhIqBQgAENMBKgYImAgQxQEqBgjYJhC2ATABOgYItywQ2wE=


#2

Very good, very good kind sir. The issue of baking is/has of great concern and debate amongst the people in my head. Jk but seriously, making a bake resistant profile and one of the benefits I’ve seen of this high temp profiles along with getting a “better” outer bean development. It also (for me) jacks up the complexity of the cup which I also like. (With no offense) these are the iPhones of profiles, very easy to use and great build but lacks the nuance of fine embroidery that say a (well used to) a more nuts and bolts interface can provide.

Without the feedback coming from an “exhaust” temp or for use the probe on top of the bean. For me, the best protection against baking is not flattening a profile (especially) at the end. The whole lamp being thrown across the room metaphor. However if done “right” has it’s benefits but is pretty much all guess work to know where and when to do it, especially given the nature of the roaster. In this case not having that feed back from a probe is like riding a horse except there is no horse and I am making the clopping sound of the hooves with two halves of a coconut.

P.S.
Could you put pics of the profile next time because the whole clicking to look and then going back to a “404” is not as exciting as it sounds.