To get into the meat of things here…charge temp that carries into green then yellow “Drying”. I thought it would be cool if we could ask some questions about charge temps and its effect on the roast overall and mainly the effects of the momentum as it carries towards 1st during the different stages: Pale, Green, Yellow, Gold.etc
I’ll start by saying that coffee beans are a lot dryer of a material than any meat. Maybe that is the only reason we can cook this bean by almost complete convection. We cook it by removing the water so the bean can brown. But how much initial heat is good…for a high charge profile or a low charge profile?
- For a High Charge Profile, 200*C/2min are you able to get a full development of the acids before reaching 1st crack? Is that even what happens for a high charge? Or is the development happening post 1st Crack? I’ve noticed during our conversations @pavel @jboutte88 @cooley that you prefer dropping at least a minute after 1C, on Cooley’s I couldn’t bring myself to roast the Colombia Inzá Cresta El Hato past 30s 1C start. Are you able to get clear, distinct flavors? No matter how hard I try I do not get very clear flavors in the cup, my thinking is that my charge temp and time of charge is just off but I don’t have enough beans to do both low and high charge temp trials.
For low temps charge (200-125*C/2-3min) its like throwing a darts blindfolded in a way. But the more I try to alter the profile by the tail end it doesn’t make AS SIGNIFICANT of a difference as changing the beginning. It may seem obvious to some but I feel like now I am trying to find a more perfect charge - end of dry (yellow) setting than just getting the best end temp. (For the end temp I’ll start another thread) However the end results are significant. The flavor is really there, it really is remarkable to drink a cup of coffee while staring at it. I am getting slowly more familiar./comfortable with the feel of roasting this way. It’s like I’m pushing a boulder up a small hill, and the running start on a flat area before the hill is the Charge. When looking at my makeshift ET as long as the temp doesn’t stall I think I’m ok with the cup. At lest then there is no baked or flat flavors if I don’t go to far past the start of 1st crack. Then all I have to adjust is the temp or stretches of the segments and length after 1C for flavor developments.