So in my climate here in Florida goes through temperature fluctuations sometimes around 20F/7C, I roasted the Natural FLT on a cold day and hot day and both produced a moisture loss of 15.2% and 15.3% for me, that is on the higher side of where I want my Natural Ethiopians to be (~13%). Because I shoot for fruity/floral notes and not deep milk chocolate. Though 13% for me is that mixture, fruits and chocolate. I do assume that if the roast isn’t perfect ie baked, then the cocoa will but on the hot cup and the cup will cool into berries. If it is a perfect roast then the flavors will swirl on my palate either hot or cold.
Recently also I finally noticed that my probe above the beans was inaccurate (loose) and so it would shift without me realizing it. So I got a new one, and it reminds myself that it is never overstated to revisit the basics, to make sure the new things and the old things are calibrated and if not, where does an adjustment need to be made.
The profile itself is a good starting point for sure, I always felt that these high arching profiles zoom through yellow too quickly but now I will try and alter it so it doesn’t (for me) and want to see if that will also works for you. My thoughts are that: a very fast speed through yellow (which should retain and save moisture for later flavor development) the heat has dried out the flavor so even though a 15% moisture loss would clearly hit milk chocolate it is not, the berries, which is a sign that there was enough time and heat for this berry note. Is still very light in flavor, which makes me think that more time in a lower heat develops the things necessary in order to be produced by/during the first crack. I hope that makes sense for everyone reading this, if it does not please say so.
My initial thinking on how I will alter the profile based on the above, is to shift the charge about 30-45s important tangent I do not think there is anything more important than the specific ROR of each segment, calculating that RoR and using Maths to then determine the hypothesis of what the next segment should be, not only of RoR but also of time. In a way this is all chemistry, we have a specific amount of molecules that react to temp in a clearly defined and repeatable way. The only question I think for us is what beans (based on their physical characteristics like processing, density etc) and apply heat to alter the chemicals in the bean. So like throwing darts at a board, you (or I) say…ok I want to charge at “x” RoR for “y” amount of time to get to temperature “z”. In order to reach a final temp/time range I will try dividing by the golden ratio of the previous segment…and so on. The charge can look like a spike or it can not, but the beginning segment is the charge and whatever that is, in a way will help determine the profile. Within limitations, charges can be too high or too low, yellow takes place in certain ranges based on the profile shape and beans, yellow/brown transition, 1C, moisture loss are all fairly predictable markers for the shared similarities of the beans. How different or similar is based on the bean. tangent over so I will shift the charge, bring down the starting point of the yellow and increase its ROR and then run the profile, and see what alterations of that I should do and if not look at the last segment, roast that and then determine if the overall profile adjustments are good or if I need to restart.