Why do the two new espresso roast profiles show a sharp drop in heat at about one minute? How does that differ in effect from a steady rise?
I’ve noticed that the spike gives nuts and darker like wood or chocolate notes. I do a quick rising arch which can preserve acidity, or develop (basted on temperature) the flavor of acidity into flavors (if that makes sense?).
That’s interesting. Thanks for the reply.
The curve begins at 50C. Does that mean you should load the green beans at that temp? Or would you start roasting with room-temp beans?
there is some debate on this. some people do a ‘dry run’ before they run the first roast to pre-heat the IKAWA and get more consistency. We’ve also been experimenting with dropping beans at a later stage (check the mimicking the pro thread), but the IKAWA is not meant to be used that way (even though you can).
What I would suggest is to do two roast after each other thus one starting in a cold machine and the 2nd after it has been used and see if you can taste any difference between the beans. Same for dropping them @50C or straight away, do both and taste them to see whether there’s any (noticeable) difference.
I don’t bother with this, but YMMV…
I have to get the machine first. I have been hesitating between a home and a pro machine, but I think I’ll go for the former. The latter would be excessive for my roasting needs, not to mention my pocketbook.