Tanzania Hassambo Macro-Lot Peaberry

This week we roasted a great Tanzanian coffee to a City+ level using a somewhat complex profile. We dropped the batch in with our gas control set to "1" and after only three minutes we upped it to "1.5" this helped the roast pick up some speed, but not too much too soon. The big push to add momentum came around the nine minute mark as the coffee neared 345 degrees. Here we brought the gas almost to full throttle at "2.2", after only two minutes the thermoprobe was reading 380 degrees and we decided to slow the roast down as much as possible without stalling by setting the gas to ".5" This produced the gentlest first crack imaginable and allowed us to finish the roast at the low final temperature of 426 degrees. This is a good illustration of how backing way off at the end of a roast can help the coffee retain delicate flavors that may be obliterated by racing through the end. For the Espresso Monkey blend we used a similar profile but didn't drop the heat down quite as much at the end, still the coffee entered second crack on the quiet side but had a lot of momentum and kept cracking in the cooling tray for a good two minutes after being dumped. For both regular and espresso we averaged 15:30 minutes roast time.

Hey thanks! It's suddenly

Hey thanks! It's suddenly summertime & we're straight out. If I didn't need to sleep, I'd have written sooner. Anyway, mostly I've been doing 12 # to 15 # batches. When I've tried to do 18-20 # batches, I've found it takes more than 9.5 minutes to hit first crack, which I was taught was too long, even with the gas valve as far open as it can go without really hyperextending it. I figure since we have the same exact machine, the numbers would be a little closer. Any ideas? What does my faster curve do to the quality of my cup? I'm still a rookie roaster, but my customers say my cup is better now that I roast my own...Thanks for the info, I'm trying to get a handle on controling my roasts but I'm still learning to define the variables. My big question at the moment is how can our numbers be so different?

neat shop you have there ...

neat shop you have there ... are you roasting full batches, i.e. 22-24 Lbs of green per batch? also, every thermocouple setup will measure a bit differently, based on placement, etc. we hit first crack at 11-13 minutes so you are certainly on a faster roast curve than us. -tom

Hey Folks, I own a little

Hey Folks, I own a little bakery cafe in Massachusetts, Pie in the Sky, www.woodshole.com/pie if you'd like to see some pics...OK, there's my intro...I just started roasting my own about 2 months ago, I have an L12 brandy new & your website is invalueable, especially the roasted weblog...What got my attention about this post is that you're hitting first crack at what I would consider low temps...I usually hit first crack about 440-444 ideally between 7&1/2 min & 9 min. How can there be so much difference? I have so many more techie questions, but you gotta start somewhere...