Roasting by the Fan

advanced
roasting

#1

Hopefully this doesn’t come off as a dumb question but I’m going by the hope that rarely is an idea original so maybe there is someone who has tried this and can save me time/effort of trying myself.

Question: has anyone tried roasting mostly by the fan?
I want to set a temp of 240C-245C @1min, drop @ 8-10min, and use the fan to alter wall-bean-air contact.

This is approaching roasting from the idea that it may not matter what ROR is used at a certain time the bean will degrade and form flavors I desire, regardless of the heat applied. My thinking is that flavor is ROR and time specific, dependent. But I won’t know until I know what I do not know. But curious to hear if anybody has tried this or will to also try this with me.

Cheers!


#2

Makes sense - starts with higher speed and slows down as the bean becomes lighter. Little range between beans flying off and staying at the brink. Please post an image of your results.


#3

Purpose: To test the affect of the fan speed and profile on the aroma, bean color and roast quality.

Hypothesis: The profile and speed of the fan will have an effect on the profile, its use is a compliment of the overall profile.

Bean: Guatemalan
Processing: Double washed
Variety: Multiple unknown varieties

Round 1:

(I’ll add tasting notes as the rest progresses)

These are listed in order (next round I’ll put a tag in the photo to make it easier to discern). As we can see there really is no visual difference in the roast, or if there is, I do not notice it on the color of the roast.
Point 1: 403F 1:57
Point 2: 490F 8:01

Fan:
Decending: 100% - 60%
\m/: 80%-60%-80%
Flat: 80%
Increasing: 60%-80%-80%
(Middle fans at halfway mark: 4:00)


Notes: I think for a good taste out of this bean I need to get into second crack, at least. On a side note, (on this and other beans) it is impossible for me to get into a dark roast without a burnt note.