Ethiopia Organic Sidamo DP Special Prep.

This Sidamo was taken to 438 degrees for a Full City roast. We used a profile that started with the heat at a very low setting then bumped it up as the coffee began to yellow. We then cut the heat dramatically near first crack, which draws out the roast and lengthens the amount of time it takes to complete first crack, especially on this dry processed coffee. Remember to cull out the lightest colored beans, called quakers, and enjoy the rustic blueberry and apricot notes in this outstanding lot. We've been enjoying the test roasts in our Technivorm here at the warehouse and hope that you like the results on the Probat.

Wow, thanks Tom. It's great

Wow, thanks Tom. It's great to have the blogs for both knowledge gained and reinforcement of ideas (and such quick response time - Impressive!). That is exactly what I am trying to do, with a probe inserted in the bean mass. The "Roasted" really helps me learn more about my own roasting. Thanks for taking the time to give us so much detail.

The time frames are a lot

The time frames are a lot different with an air roaster, but basically, yes. I think any roast benefits from easing off the heat around 380 (measured as bean temp), so that it enters 1st crack slower, not so fast and violent as rushing straight into it with a fast roast progression. 1st crack is an exothermic reaction, meaning the coffee is losing heat. So you have to be careful not to stall the roast, like you mention -Tom

I'm curious if you think a

I'm curious if you think a profile like this could (or should) be adapted for an air roaster. I've been playing around with that very idea for awhile, trying to keep the roast from pushing so fast after first crack in my IR2 by lowering the temp after I hit first (took a bit of trial and error programming it in). I'm not stalling, but slowing it - not sure if it's helping...